Rinse 200 to 250 grams of spinach leaves very well with water and then drain them. If possible, use organic spinach or grow your own spinach.
Add the spinach leaves to the water and blanch them for 5 to 6 minutes. If you want you can strain and reserve some of the water that was used to blanch the spinach.
Boil some water in a pan. Remove the pan from the stove top.
Next, add the spinach leaves to the blender.
Make a smooth puree without adding any water
Add 2 cups of whole wheat flour, ¼ teaspoon carom seeds (ajwain), 1-2 finely chopped green chilies (if using), 1 pinch of asafoetida (hing), and salt as required to a large bowl. Mix the ingredients
Add the spinach puree and 2 teaspoon oil to the dry ingredients & mix well with a spoon.
Add the required amount of the blanched stock or water. Add water in smaller portions and continue to knead.
Form into a smooth and soft dough.
Make a medium-sized ball from the dough.
Roll the dough ball into a small circle and sprinkle some flour on top while rolling the dough ball.
Spread some oil to the top of the dough.
Fold from both sides.
Apply oil or ghee to the folded side.
Fold again on the other sides to make a folded square shape.
Roll into a medium-sized paratha.
Place the palak ka paratha on a hot tava or skillet.
Once you see some air pockets on the paratha and its ¼th cooked, then flip it.
Drizzle some oil or ghee on the top side. I used ghee (clarified butter) to roast the paratha.
When the second side is half cooked then flip again.
Again apply some oil or ghee on the top side (or second side).
Press the paratha edges with the spatula or back of a spoon so that the paratha cooks evenly from all sides. You can flip a couple of times for even cooking.
Cook the palak paratha until brown and crispy.
Serve hot with yogurt or pickle. Enjoy!