To make a spinach puree: Blanch clean spinach in hot water for 3 minutes and transfer into cool water (it helps to not to change the color of the palak puree).
When cooled, puree into a blender.
To make the paratha, in a large bowl, add Whole Wheat Flour (1 1/2 cup) and Fresh Spinach (3/4 cup) along with Ajwain Seeds (1/2 teaspoon), Salt (to taste), Red Chili Powder (1/2 teaspoon), and Garam Masala (1/4 teaspoon).
Mix all ingredients well then add Water (1/2 cup) or as required for kneading the dough and lastly add Oil (1 teaspoon). You can check your seasoning while kneading a little bit dough, if you feel it needs more salt you can add at this time.
The dough should be little stiff than chapati dough or else you will not be able to roll it. Let the dough rest for 15-20 minutes.
Now take medium sized balls from the dough. Dust the work surface lightly with flour and roll into a medium sized round like chapatis. Add a little Ghee (to taste) in it and roll it.
Place the rolled roti on a hot tava or griddle and cook one side, when one side is half cooked, flip and cook the other side. Smear some Ghee (to taste) on one side and cook till browned and cooked..
Serve hot palak paratha with aloo rasedar veggie or warm with mango pickle, yogurt or white butter or sweet lassi.