Take 200 grams of spinach leaves, wash them thoroughly and blanch them in boiling water for 2-3 minutes. Drain the water and let it cool.
In a mixer, grind the blanched spinach and 100 grams of sweet corn kernels to a smooth paste.
In a large bowl, add 250 grams of whole wheat flour, the spinach-corn paste, 1 teaspoon of ajwain (carom seeds), salt to taste, and knead into a soft dough using water as required.
Divide the dough into equal portions and roll out each portion into a circle of 15 cm diameter using a little whole wheat flour for rolling.
Heat a tawa (griddle) and cook each paratha using a little ghee until golden brown spots appear on both the sides.
Serve hot with a side of yogurt or pickle.