Palak Paratha

Palak is a type of spinach that is available more in winter season. It is tasty, easy to clean and also cooks faster. I use palak very often in my menu and cook as many dishes as possible with it as it is very Healthy

Ingredients
Whole Wheat Flour - 4 Cups
Besan/Gram Flour- 2tsp(Optional)
Turmeric Powder-1/2 tsp
Asafetida powder/Hing-1/4tsp
Red Chilli Powder-1/2tsp(Optional)
AamChur Powder-1/4tsp
Cumin/Jeera  Powder-1/4tsp
Dhaniya/Corainder Powder-1/4tsp
Garam Masala-1/4tsp
Sesame Seeds-1/2tsp(Optional)
Oil-1tsp
Ghee to pan-fry the parathas

To Grind
Spinach /Palak - Washed and Chopped - 3 Cups
Green Chillies- 5
Garlic Pods- 2
Ginger- Small Piece
Corainder Leaves
Curry Leaves(Optional)
Onion-1/2 Cup(Optional)
Salt to taste

Method 1

• Mix the Spinach with Green Chillies ,Corainder Leaves,Curry Leaves,Garlic Pods ,Ginger,Salt . Put them in the blender adding a very little bit of water, just to make sure that they mix well. Blend it till it forms a paste. (Optionally you can use Onions)
• Add Wheat Flour, Besan, Hing Powder, Turmeric Powder, Dhania-Jeera Powder, Red Chilli Powder, Aamchur Powder,Garam Masala Powder ,Sesame Seeds, and oil to the above prepared Paste.Add Grounded Spinach Paste
• Mix all together, kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft.
• Now,grease your hands and knead it again until it gets the elastic texture and Set the dough aside by covering it with wet cloth for about 45 Minutes
• Divide the dough into equal-sized portions and roll into balls between your hands till they are smooth and without cracks
• Take some dough, roll it for about 6'' in diameter dusting in between with the dry flour with a rolling pin
• Heat the pan , grease it and cook paratha on both sides by applying Ghee lightly till it forms the brown spots on both the sides.

Method 2

• Heat oil in a Pan,crackle jeera,add onions and fry until its translucent,now add Chopped Spinach leaves and fry till it changes its colour.Now add all the masala's(Hing Powder, Turmeric Powder, Dhania-Jeera Powder, Red Chilli Powder, Aamchur Powder,Garam Masala Powder ,Sesame Seeds)to it and mix and turn off the stove.cool it down to room temperature(This is avoid the raw smell of  all the masala's and Spinach)
• Mix this along with wheat flour and besan to a nice dough adding enough water
• Mix all together, kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft.
• Now,grease your hands and knead it again until it gets the elastic texture and Set the dough aside by covering it with wet cloth for about 45 Minutes
• Divide the dough into equal-sized portions and roll into balls between your hands till they are smooth and without cracks
• Take some dough, roll it for about 6'' in diameter dusting in between with the dry flour with a rolling pin
• Heat the pan , grease it and cook paratha on both sides by applying Ghee lightly till it forms the brown spots on both the sides. 

Note :

• To knead the dough, you may require less water as greens also have water/moisture
• 
  Gram flour (Besan) helps for easy rolling of parathas and gives nice colour
• Serve Palak Paratha with chilled yogurt /Pickle/Mooli Chutney