Wash 250 grams of spinach (palak) thoroughly and chop it finely. Set aside.
In a large mixing bowl, combine 2 cups of whole wheat flour (atta), the chopped spinach, 1 teaspoon of grated ginger, 1 finely chopped green chili, 1/2 teaspoon of carom seeds (ajwain), 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and salt to taste.
Mix all the ingredients well and gradually add water to form a soft dough. Knead the dough for a few minutes and let it rest for 15-20 minutes.
Divide the dough into equal portions and roll each portion into a ball.
Dust a rolling surface with some dry flour and roll each ball into a circular paratha, about 6-7 inches in diameter.
Heat a tawa (griddle) on medium flame. Place the rolled paratha on the hot tawa and cook for a minute or until small bubbles appear on the surface.
Flip the paratha and cook the other side for a minute. Apply some ghee or oil on the surface and flip again, pressing gently with a spatula to ensure even cooking.
Cook both sides until golden brown and crispy, applying ghee or oil as needed.
Serve hot with yogurt, pickle, or any side dish of your choice.