1. Wash the spinach and remove the thick stem from the leaf; and chop leaf roughly.
2. Heat a pan with oil and temper cumin.
3. Add the chopped palak and fry on low flame.
4. Cook for 2 minutes, without changing the colour and add it to the flour along with the other ingredients except water.
5. First mix the flour well with spinach and then add water to make a non sticky dough, just like roti/chapthi dough.
6. Make six equal sized balls and roll out into slightly thick parathas.
7. Dust with flour while rolling whenever necessary.
8. Heat a pan, drizzle some oil and cook the parathas on both sides in medium flame, until the golden brown spots appear.
9. Serve with tomato garlic chutney or boondi raita.

Recipe courtesy: Rak`s Kitchen