500 gms Spinach
400 gms Flour
2 green chilies
1/3 tsp Salt
1/3 tsp Chili powder
1/3 tsp black pepper powder
200 gm Butter
2 tbsp Ghee
Directions
Sift the flour with 1/3 tsp of salt. Knead well with 2 tbsp melted ghee and water into a smooth dough. Cover with a wet cloth and keep aside for 20 minutes.
Wash and finely chop the spinach. Put in a strainer so that all the water trickles out.
Take a flat dish or tray, spread dry spinach on it. Then add chopped green chilies, salt, chilli powder and black pepper powder. Mix it well.
Take 2 small balls of the dough and roll them out into 2 equal chapatis.
Spread a layer of spinach mixture on one chapatti. Smear the other chapatti with ghee and place it over the mixture.
Roll out. Put double layered parantha on a heavy hot griddle, add butter on edges and fry until golden brown on both the sides
Serve hot with curd or butter.