RECIPE
Ingredients

• 30 leaves of tender palak/spinach leaves
• Approximately 3/4th cup whole wheat flour(or as much as it fits into the palak puree)
• 11/2 tsp ginger garlic paste
• 5 to 6 green chillies ground to a paste(adjust to taste)
• 1 tsp oil +1 tsp oil
• Salt to taste
• Oil/ ghee to roast the paranthas

METHOD :
Blanch the palak leaves in boiling  water for 2 minutes to which a pinch of salt is added(This will retain the color of the leaves) . Drain the water and pass the leaves through cold water,drain and squeeze out the excess water and blend it to a thick puree.
Remove the puree,add ginger garlic paste,salt and green chilli paste, and a tsp of oil. Add whole wheat flour(as much as it fits into the puree).
DO NOT add water (it’ll change colour). Knead into a soft,pliable dough.Apply a little oil and cover with a damp cloth and keep aside for 30minutes.Knead the dough again and make equal portions.
Roll out each portion into paranthas. Heat a tawa/skillet,place the parantha,turn it over and then    drizzle oil/ghee around it. Flip over and spread a little more oil. Cook till both sides are cooked.
Serve hot with raita,spiced curds or pickle of your choice.

Note:
Once you make the palak  puree do not keep it exposed to air for long as it’ll change colour and also it’ll give a slight bitter taste. Once you prepare  the puree immediately knead the dough.
If you roast the parathas on an iron tawa you get the perfect look and taste too.
Goes well with chilli curd dip.