* 3 cups whole-wheat flour

    * 1 large bunch spinach coarsely chopped

    * 1 tsp coriander powder

    * 1 tsp cumin powder

    * 1/2 tsp red chilli powder

    * 1/4 tsp asafetida powder

    * 1/2 tsp turmeric powder

    * Salt to taste

    * Ghee (clarified butter) to pan-fry the parathas

    * 3 cups whole-wheat flour

    * 1 large bunch spinach, coarsely chopped

    * 1 large onion, finely chopped

    * 1 tsp chopped garlic

    * 2 chopped green chillies  

    * 1/2 chopped coriander 

    * 1 tsp cumin powder

    * 1/4 tsp asafetida powder

    * 1/2 tsp turmeric powder

    * 3 tsp oil

    * Salt to taste

    * Ghee (clarified butter) to pan-fry the parathas

 Put onion, palak leaves, chopped coriander ,garlic, chilies and grind to a fine paste in your food processor without any additional water. 

 Add 3 tsp oil, cumin, asafetida and turmeric powders, salt to taste to the whole-wheat flour. Add the spinach paste also and mix all together, kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft. Add water to the dough if required (one would not require water to knead the dough as the paste is watery enough to knead the flour

 Keep the dough aside in the refrigerator for 2-3 hours.

 Divide the dough into equal-sized portions and roll into balls between your hands till they are smooth and without cracks. Roll out into parathas and roast on a gridle (tawa)by adding ghee or butter. Serve with pickle or curd.