Spinach Paratha (Palak Paratha)

Ingredients

• Spinach (palak) - 1 whole
• Wheat flour - 1 cup
• Turmeric powder - 1 tsp
• Red chili powder - 1 tsp
• Asafoetida - 1 pinch
• Curd - 2 tbsp
• Oil - 2 tsp
• Salt, to taste
• Oil for frying

Instructions

1. 1Remove the spinach stalks and wash the leaves thoroughly to get rid of grit, then blanch the leaves until they wilt and turn a darker green; drain, let cool, and grind to a fine paste.
2. 2Put the wheat flour in a large bowl and add the turmeric powder, red chili powder, asafoetida, and salt; mix the dry ingredients together with your hands so the spices are evenly distributed.
3. 3Stir the curd and 2 tsp oil into the flour, then add the spinach paste and knead everything into a smooth, soft dough; you should end up with a pliable dough that holds together easily.
4. 4Cover the dough with a damp cloth and let it rest for 30 minutes to relax the gluten and make rolling easier.
5. 5Divide the dough into equal-sized balls, dust a board with a little flour, and roll each ball into a flat round about the thickness you prefer.
6. 6Heat a griddle over medium-high heat, cook each paratha until the underside has medium brown spots, flip and cook the other side until it is also medium brown, using a little oil for frying as needed to develop color and crisp edges.
7. 7Serve the parathas hot with a vegetable curry and pickles. Optional: add a dollop of yogurt or a squeeze of lemon for brightness.