Wash and drain the spinach leaves well.

Blanch the spinach leaves in boiling water for 2 minutes. Add some sugar to retain the color. Rinse under cold water thoroughly. Puree the spinach leaves along with green chilies and peeled ginger.

Take spinach puree in a bowl. To that add whole wheat flour, salt, cumin powder and chaat masala powder. mix well. You can 1 teaspoon oil to the dough if needed. Add water and knead to a smooth and soft dough. Add water to the mixer jar and use that water for kneading the dough.

Let the dough rest for 20 minutes. Divide the dough 6 equal portions.

Take one dough ball and dust with flour. Roll into a round paratha. It should be slightly thicker than roti.

Place on a hot tava and cook from both sides until brown spot appear and edges are cooked. You can use oil or ghee for frying

Stack the cooked parathas to keep them soft. Serve palak paratha with side dish of choice.