First boiled the palak then make fine paste in grinder. Do not add water while making puree. Combine wheat flour, 2 teaspoons oil, salt and prepared spinach puree in a deep bowl. Add water as required and knead smooth and soft dough. Grease the dough surface with 1 teaspoon oil. Cover it a plate or a clean muslin cloth and let it rest at room temperature for 20 minutes.

With the help of rolling board and rolling pin, roll it out into round raw paratha of approx 6-7 inch diameter. It should be a little bit thicker. Place it on a heated tava/griddle and cook it as you would cook plain paratha. Cook each side with 1/2 teaspoon oil until light golden brown spots appear on both sides. Your paratha is ready.

Serve them with mint chutney, curd or pickle.