Palak/Spinach Paratha

Tasty, delicious Paalak or Spinach Parothas spiced with cumin and coriander seeds.

Baby Spinach/Palak - about 5 cups
Wheat Flour/Chapati Flour - about 1 1/2 cups
Besan/Chickpea/Gram Flour - 1/2 cup
Coriander/Cilantro Leaves - few sprigs
Red Chilli Powder/Cayenne Pepper - 1/2 tsp
Cumin/Jeera Seeds - 1 tsp
Coriander Seeds/Dhane/Dhaniya - 1 tsp
Turmeric/Haldi - 1/4 tsp
Chat Masala or Aamchur or Tamarind - 1/4 tsp
Brown Sugar or Sugar - 1/2 tsp

1. Roughly chop washed spinach leaves and coriander leaves.  Grind cumin and coriander seeds to a fine or slightly coarse powder.
2. In a mixing bowl, add chopped spinach and coriander leaves.  Add cumin coriander powder, red chilli powder, turmeric, chat masala, brown sugar and salt to taste.  Mix well and keep it covered for 20 - 30 minutes.  You can add chopped green chillies instead of red chilli powder.  Also, add ginger and/or garlic paste if you like.
3. After 20 - 30 minutes, the above mix will turn watery.  Add besan and mix again.  Now add wheat flour in small amounts to form a soft dough.  Add more wheat flour if required.  Lastly, add 1 tsp oil and knead well.  Let the dough rest for about an hour or so.
4. Divide the dough into round balls.  Roll each one as thin as chapati or slightly thicker, dusting some flour.  Roast the rolled Palak Paranthas on a griddle/tawa applying butter or oil.
5. Serve hot Palak Paranthas with curds or pickles or curry.
6. You can make Puris - Fried Bread of the same dough.