Blend the spinach leaves with green chili , ginger and ¼ cup of water. You will get about 1 ½ cup of spinach puree. Be sure to grind it well to make a smooth puree.
2 cup spinach leaves, ½ inch ginger, 1 green chili
In a large bowl, mix the whole wheat flour with salt, ground ajwain, followed up by oil, and mix thoroughly.
2 cups whole wheat flour, Salt to taste, ¼ teaspoon ajwain
Add spinach puree (add little water only if required) in small quantities and knead the dough until there are no lumps. Make equal portions of the soft dough into small dough balls.
Roll the dough ball into a flat and round shape with a rolling pin.
Place a skillet over medium heat and grease it lightly as the skillet heats up.
Place the flat dough (paratha) on the skillet.
Flip it when you see bumps rising.
Continue to flip until both sides are cooked to golden brown spots.
Spread a thin layer of oil and flip the flatbreads for a couple of minutes.