Ingredients

• 35-40 Leaves of Spinach (chopped)
• 4 cups Whole Wheat Flour (Wheat)
• ½ tsp red chilly powder
• Salt to taste

Method

1. Clean and wash palak leaves. Finely chop the leaves and set aside.
2. Sieve atta with salt and make soft dough with chopped palak and water.
3. Cover with a moist cloth and keep aside for thirty minutes. 
4. Divide into eight equal portions. Roll out each, spread some ghee and fold into half. 
5. Fold again into quarter and keep aside for five minutes. Roll out into triangles, squares or circles. 
6. Heat a flat pan 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. 
7. Serve hot with yogurt and butter.