Prepares 4-5 parathas
Spinach finely chopped (Frozen n thawed or fresh)– 2 cups
Chopped onion- 1 cup
Wheat flour – 2 cups
Garam Masala/curry powder – 1tbsp
Finely chopped Garlic- 2 tbsp (optional)
Finely chopped Green Chilies – 1tbs or according to taste
Cumin seeds – 1 tsp
Asafetida- ¼ tsp
Red chili powder – ½ tsp
Salt to taste
Oil for shallow frying parathas.
Note- In the recipe I have chopped onions coarsely to give the parathas a good crunch and taste of roasted onions. This makes parathas tough to roll and need a bit practice. Onions can be finally chopped depending upon the preference.
Combine everything except oil and prepare dough (one teaspoon of oil can be mixed in the dough to make it non-sticky). As spinach n onion oozes out water make sure to use very little water to make the dough. Divide the dough into small balls n roll parathas. Roast it well on both the sides by applying little oil. Serve it with lemon-Onion salad, curd n pickle.