Palak (Spinach) Parontha

Before we got married, my husband used to stay as a PG with a family in Pune, India. That Aunty used to make lovely palak parontha's. My husband used to love them, so I had to learn how to make it. Aunty is no more with us, but we do remember her whenever we make the parontha's. It is very rear that people make Palak paronthas.

Ingredients:
Spinach (palak) - 1 bunch
Onion - 1 small
Green chillies - 3/4 chopped finely
Salt
Ajwain (Carom seeds)
Fresh Cream/Milk
Wheat Flour
Butter

Method:
Wash and finely chop palak, add onion, salt, ajwain, fresh cream/milk. Mix all together, now add required amount of wheat flour, little by little so that you can bind all together. Add water if required. Make the dough little hard as palak leaves water so the dough becomes lose. Divide into small portions and roll out into round parontha's using rolling pin, but little thick. Roast the parontha's on a preheated pan by applying butter on both sides. Serve hot with yogurt (Curd) and pickle.