Spinach Paratha and a green lunch box

Stir fried spinach mixed with spices and besan (chick pea flour), stuffed and rolled into parathas, dipped into corriander chutney, a spoon full of curd and a bite of sauteed green chillies with some salt and all this in a lunch box, what is not to like in it. It does sound very cumbersome to cook and pack, but it actually is not. The green chutney (slightly sauteed corriander leaves and chilli grided with salt and lemon juice) can be made in advanced and left in the fridge overnight to make it easy in the morning. Even the stuffing and the atta can be prepared the night before, all making it very easy to roll them out and pack in the morning. A view of the tasty and easy green lunch box. I should shop for a green one to match for the contents :-)

For the Stuffing: 

1. 2 cups of spinach cleaned and chopped.
2. ¼ tsp chilli powder
3. 1 tsp amchur/dry mango powder (if you like tangy them tangy, add another tsp)
4. 1/4 tsp turmeric powder
5. 1/4 tsp rock salt (this adds a unique flavor). Add additional salt if required after tasting
6. 1 tsp ajwain - you can skip 
7. 1 table spoon besan(Chick pea flour)
8. 1 tsp oil

For the dough:

1. 1 cup whole wheat flour
2. 1/4 tsp salt
3. water as required for kneading

Method:

1. Heat the pan with oil and once hot add the spinach leaves.
2. Stir fry on high heat for about 2-3 minutes for the leaves to wilt and just cook and before the leaves ooze too much water. As we are going to cook them again after rolling, we should not cook the leaves into a mush.
3. Add the besan flour and mix it will for a minute until the raw smell leaves.The besan acts as a binder and also to absorb the excess moisture. In addition it will add the protein punch.
4. Add the chilli powder, ajwain, turmeric power, rock salt and mix thoroughly and the let the mixture cool. Check the taste and add more salt if required.
5. Prepare the dough and let it rest for about 15 minutes to one hour.
6. Pinch a large lemon sized dough ball and roll it into a puri size. This should be thick in the center and thinner at the edges. 
7. Place about a table spoon of stuffing in the center. The image below illustrates the same.
   
8.  Gather the edges and start rolling the paratha. Step by Step pictures for rolling the paratha are illustrated here. The quantity of the filling can slowly be increased as one gets proficient in this step.
9. Roll the paratha and roast with minimal oil on both sides on a pan.
10. On the same pan, add couple of drops of oil, add whole slit green chillies and roast the on both sides until you see brown blisters. Please switch on the exhaust at this step, otherwise the entire house will go on a coughing spree.
11. Sprinkle salt on the chillies and serve with the paratha.