Ingredients:

Green Chillies 3-4
Spinach 25-30 leaves
Vegetable Fat (ghee) 1/2 cup
Whole Wheat Flour (atta) 4 cups (approx)
Salt to Taste

Method:

Clean and wash palak leaves. Chop four to five leaves coarsely and set aside. Blanch the rest and refresh in cold water. Remove stems, wash and deseed green chillies. Chop roughly.

Puree blanched palak leaves and green chillies together.

Sieve atta with salt and make a soft dough with palak puree, chopped palak and water if needed. Cover with a moist cloth and keep aside for thirty minutes.

Divide into eight equal portions. Roll out each, spread some ghee and fold into half.

Fold again into quarter and keep aside for five minutes. Roll out into triangles with each side of six inches approximately. Heat a tawa and place the parantha over it. Turn it and spread some ghee round it.

Turn again and spread some ghee on the other side too. Cook till both sides are evenly cooked. Similarly cook the rest of the paranthas.

Serve hot with yogurt.