aloo palak paratha

INGREDIENTS:
•15 to 18 medium to large palak
•2 medium aloo
•2-3 garlic, crushed or made into a paste in a mortar-pestle
•½ tsp jeera powder
•½ tsp coriander powder
•½ tsp red chili powder
•¼ tsp turmeric powder
•2 cups atta
•1 tsp oil
•salt as required
•oil or ghee as required for frying the parathas
INSTRUCTIONS
1.rinse and then chop the palak/spinach leaves roughly.
2.boil or steam the potatoes till they are completely cooked.
3.when they are still warm, peel and then mash them.
4.keep aside.
5.heat through 1 or 1.5 cups water in a pan.
6.just heat the water till it comes to a gentle boil
7.add the palak or spinach leaves and simmer for 4-5 minutes.
8.using a strainer or colander drain the spinach.
9.while straining, collect the stock in which we blanched the spinach in a bowl and keep aside.
10.puree the palak/spinach with a hand blender or in an electric blender.
11.in a bowl or large plate, add all the above ingredients, except for ghee/oil meant for frying.
12.begin to knead to a smooth dough.
13.you may not require adding water while kneading the dough.
14.but if the dough looks dry and needs water, then add the strained stock in which we simmered the palak leaves.
15.add very less stock and knead to a smooth dough.
16.keep aside for 15-20 minutes.
17.make medium sized balls from the dough and roll into 5-6 round parathas.
18.fry the aloo palak paratha on a hot tava or griddle with a few teaspoons of oil or ghee till brown spots appears on both sides and they are cooked.
19.serve aloo palak paratha hot with pickle, curd or butter.