To blanch the spinach, take enough water in pan or patila and bring it to a boil.

Once water comes to a boil, add spinach leaves in it and let it cook for 2-3 minutes. Then turn off the stove.

Immediately drain the water using strainer or colander.

Run the cold water over it and stop the further cooking process. Alternately add drained spinach in ice cold water.

Take blanched spinach with ginger, garlic and green chili in grinder jar.

Make smooth paste without adding any water.

Take chapati atta in a bowl. add salt, chaat masala and sesame seeds and mix.

Add prepared puree and 2 tablespoons of oil. Mix it with your hand and it will almost come together.

Now add very little water at a time about 1 tablespoon at a time and knead to make smooth and soft dough like paratha dough.

Cover the dough and let it rest for 15 minutes.

Take all the stuffing ingredients in a bowl.

Mix well. divide the stuffing in 6 equal portions.

After 15 minutes, knead the dough once again and divide it into 6 equal portions.

Make smooth ball and flatten it with your palm.

Now to roll the paratha, work with one flatten disc at a time.

Dip into dry flour. Roll into 4 inch diameter circle.

Put the 1 portion stuffing in the center.

Gather the edges. Pinch it to seal it and flatten it out by pressing lightly.

Again dip into dry flour and roll the paratha into 6 inch diameter circle.

Now while you are rolling the paratha, other side heat the skillet on medium heat.

Once it is hot place rolled paratha.

Cook both sides using little oil till they have golden brown spots on both sides.

Once cooked from both sides, remove it and keep in insulated container or directly to the serving plate.

Repeat the same for rest.