Palak ke parathe

Wheat flour: 4-5 cups
1 bunch palak leaves chopped fine
1 tsp ginger garlic paste
2 onions chopped fine
Salt
1 tsp jeera
1 tsp ajwain
a pinch of hing
1 tsp haldi powder
Red chilli powder to taste
1 tbsp oil
Water to make the dough

Mix all the above ingredients to form a plaint, kneadable dough. Rest the dough for fifteen minutes. Divide the dough into lemon sized balls. Roll the dough into round shapes with an even surface. Apply oil on one side and rest this side on the hot tava. Add a little oil across the periphery of the roti using a spoon. Turn over and roast the other side using the same procedure. Remove the roti when you feel it is done.

You can cook the methi leaves and onions in a little oil before adding it to the dough if you want to make sure that the leaves are cooked well. Alternatively, you can grind the palak, onions, and ginger garlic paste in a mixer to a paste and add it to the dough.

You can eat the rotis with dal, curd, sabji, or just home made achaar (pickle)