Add the washed spinach, ginger, and green chilies to a blender. Puree them to a smooth paste with ½ cup of water. This yields little more than ½ cup of spinach puree.
Add wheat flour, palak puree, garam masala, and salt in a deep bowl. Mix well.
Add very little water and make a smooth (but not sticky) dough. Smear little oil on the dough and let it rest for at-least 10-15 mins.
Divide the dough into balls. I was able to get six balls.
Roll the parathas to 3-inch diameter using a chapati roller.
Cook it on both sides on a hot tawa and spread some ghee on top.
Serve palak ke parathe with curd, pickle, raita, ketchup, or any gravy of your choice.
Notes
Tips & Variations
Blanching Spinach: You can also blanch the spinach leaves, i.e., wash the spinach and put them in boiling water for 2-3 minutes and take the spinach out and then take out the spinach and run them under cold water (This retains the green color of spinach). Blend together with 1-2 tablespoons of water to make spinach puree.
Finely Chopped Spinach: If you dont have time to puree, You can finely chop the spinach and add it to the flour along with spices and make the dough.
Freezing Spinach Puree: You can prepare extra spinach puree and freeze it in freezer-safe containers, and when you want to use it, just thaw and use it.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.