in a large pan, add 2 cups of water to a rolling boil. add 2 bunch palak into boiling water.

allow boiling for 30 seconds or until palak blanches well. drain off the palak and drop it into ice-cold water. this helps to retain the green color of palak.

Remove water and transfer the blanched palak into the blender. Also add coriander leaves, ginger, garlic, green chili, and cumin seeds. Without adding any water grind it into a smooth paste. Keep aside.

Now in a mixing bowl, add 2 cup wheat flour, ajwain, sesame seeds, and salt. Mix well.

Add prepared palak puree and curd. Mix well and knead the soft dough for paratha. Use water if required to knead the dough.

Cover and rest the dough for 10-15 minutes.

Divide the dough into equal parts and give it to round shape.

Take one dough ball, Coat the dough with dry flour and roll it out into a round shape of thick roti.

Apply some ghee and sprinkle dry flour on its top surface and fold it into a half circle.

Again spread ghee, coriander leaves, and dry flour on it, and again fold into a triangle-shaped layered pattie.

Coat it with dry flour and roll it out triangle paratha.

Place it on a hot tava and cook over medium flame.

Spread ¼ tsp ghee evenly on the surface and flip it and cook until golden brown spots appear on both sides.

Serve layered palak paratha with instant Gajar marcha nu athanu and curd.

Wash the carrot and green chilies. discard the stems Slit from the center and make medium thick slices. Also, remove seeds from the chilies. (refer to video for cutting)

Add ¾ tsp salt and 1tbsp lemon juice and mix well and then cover and keep aside for 10 minutes ( for 1 hrs for a big batch)

Now transfer the carrot and chilies into a sieve to drain out the moisture released from it.

Now in a mixing bowl, add slightly crushed Raina kuria, methi na kuria, hing, turmeric powder, and slightly hot cooking oil. Mix well.

Add the carrot and chilies to a mixing bowl and add ¼ tsp salt, ½ tsp crushed fennel seeds, and 1 tsp lemon juice.

Mix everything well and then fill the pickle in a glass jar.

You can start using the pickle immediately but they taste best after 2 days.

Enjoy with palak paratha and khichdi.