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Ingredients:

• 3 cups whole-wheat flour
• 1 large bunch spinach coarsely chopped
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp red chilli powder
• 1/4 tsp asafetida powder
• 1/2 tsp turmeric powder
• Salt to taste
• Ghee (clarified butter) to pan-fry the parathas

Preparation:

• Grind the spinach into a fine paste in your food processor without any additional water.
• Add the coriander, cumin, red chilli, asafetida and turmeric powders, salt to taste, garlic paste to the whole-wheat flour. Add the spinach also and mix all together, kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft.
• Keep the dough aside in the refrigerator for 2-3 hours.
• Divide the dough into equal-sized portions and roll into balls between your hands till they are smooth and without cracks.
• Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8" diameter (5-6mm thick). For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.
• Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of the remaining ghee on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle ghee on this surface too. The paratha is
• done when both sides are crispy and golden brown.
• Serve with chilled yogurt