- Wash the spinach thoroughly. Cut into fine slices. Apply salt and keep it aside
- In a deep wok (Kadai) add the jaggery and 2 tbsp water. Stir until it is completly liquefied.
- Once the jaggery is liquid add the spinach and cover it.
- Cook the Jaggery - Spinach for 4-5 mins until the spinach has lost the raw smell. Take it out in a kneading bowl
- Take the flour, add the Spinach Jaggery mix, 2 tbsp ghee and knead a soft dough using hot water. It is important to use hot water. You can knead using a spoon untill all the water is used up by the flour. Then stiff the dough with your hands until smooth. Keep it covered with a moist cloth for 10-15 mins
- After 10-15mins knead it again for 1-2 min
- Roll out paranthas and fry them with ghee.
- Serve the paranthas hot with spicy side dish or fresh jaggery syrup.
