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How to Prepare
Wash and blanch the spinach leaves in boiling water for 2 minutes, then immediately transfer to ice water to stop cooking. Drain and blend into a smooth puree.
In a large mixing bowl, combine whole wheat flour, spinach puree, salt, carom seeds, green chili, ginger, and 2 tablespoons of oil. Mix well.
Gradually add water as needed and knead into a soft, smooth dough. Cover and let it rest for 15 minutes.
Divide the dough into 20 equal portions and roll each portion into a ball.
Dust a rolling surface with flour and roll each ball into a flat, round paratha about 6-7 inches in diameter.
Heat a tawa over medium heat. Place a rolled paratha on the tawa and cook for 1-2 minutes until small bubbles appear.
Flip the paratha, apply 1/2 teaspoon of oil or ghee on the cooked side, and cook the other side for another 1-2 minutes until golden brown spots appear.
Flip again, apply oil or ghee on the other side, and cook for 30 seconds. Remove from tawa.
Repeat the process for the remaining dough balls.
Serve hot with yogurt, pickle, or curry of choice.