Puree the spinach leaves, ginger and green chilies with very little water. Keep aside.
In a bowl, mix together atta, salt, baking soda, garam masala powder and amchur. Add the spinach puree and knead into a stiff dough with required quantity of water.
Add 1/2 tsp. oil and knead for another minute and keep aside to rest for 20-25 minutes. Divide the dough into equal portions.
Roll out each portion into a round circle. Drizzle some oil and sprinkle some flour over it. Carefully fold it back and forth. Stretch it slightly and fold it like a Swiss roll.
Dust some flour and roll it into a circle. Do the same with the rest of the dough. Heat a tawa / griddle and shallow fry the rolled out parathas on both sides by drizzling some oil over it and along the edges.
Fry till light golden in colour. Serve them hot with any side dish, raita, yoghurt, butter or pickle.
