Palak paratha

For the spinach puree- Heat oil in a pan, add cumin seeds (jeera), and carom seeds (ajwain seeds), and let them crackle .

Add green chilies and followed by spinach (palak) and sauté until they shrink.

Turn off the heat, add coriander leaves, and let it cool.

Grind the cooled mixture into a fine paste.

For the parathas - Make a dough by combining whole wheat flour, prepared spinach puree, turmeric, garam masala, salt, and enough water.

Knead well, cover and set the dough aside for 20 to 30 minutes.

Divide the dough into small balls and roll out thin or thick parathas (as per your preference) from each ball using a bit of flour for dusting.