Spinach paranthis (Indian bread)

Ingredients:

• 1 Potato boiled, Peeled and mashed (optional)
• 1/2 tsp Cumin powder
• 1/8th tsp turmeric power
• 1/4th tsp asafoetida
• 1 tsp garam masala
• 2-3 green chillies finely chopped
• 1 tsp kashmiri Red chilli powder
• 1 large onion finely chopped
• 2 Cup Whole wheat flour
• 1 tsp ginger garlic paste
• 3-4 tbsp oil
• 1/3rd brunch (300 gms) spinach washed and chopped roughly

Method:

1. In a pan, pour 2-3 tsp oil, Heat it and drop in onions. Let them turn golden brown, then lower flame, add ginger garlic paste and green chillies.
2. Cook for 30 secs, drop in spinach.
3. Add Salt and rest of the spices. Let it cook till just a little water remains, then add mashed potatoes and asafoetida. Once it has reasonably dried up, take off the flame and let it cool.
4. Once cold, grind it to a smooth paste in a blender, transfer to a big bowl, add whole wheat flour and knead it into a soft and pliable dough.
5. No water should be required, still, if it becomes a little hard, add some water, if too soft, add some whole wheat flour.
6. Make equal sized balls and with help of rolls pin, roll the parantha a little, Brush with oil, sprinkle dry flour on top of the oil, foldable into triangular shape, and roll from all sides to form a parantha.
7. Heat a tawa or skillet, put the rolled parantha on it, cook on both sides brushing with oil. Serve with chutney, curd, or sauce.