Spinach Pesto Paratha

Take 3 spinach leaves, blanch and keep aside.

In a blender, add the previously blanched palak leaves, 1/2 tbsp chopped basil leaves, 2 walnuts, 1/8th tsp chopped garlic, 1/2 tbsp olive oil, 1/10 tsp salt and 1/10th tsp lemon juice.

Cover, blend pesto to a paste and keep aside.

Take a mixing bowl, add 3.5 tbsp wheat flour and previously cooked pesto.

Adding a little water, knead it into a soft dough.

Rolling it in a ball, coat them very lightly with wheat flour, flatten them and make it in a circular roti shape using a rolling pin.

Heat a nonstick tava on a low flame and roast the roti on it. Flip and spread 1.5 tsp ghee on the paratha.

Allowing it to cook, make sure both sides are browned well.

Garnish with coriander.

Serve hot with Nestlé A+ Curd.