Vegan Spinach paratha recipe with tomato chutney recipe | Vegan Recipe

Ingredients

• Finely chopped spinach (Palak) – 1 cup
• Boiled potato – ½, grated
• Turmeric powder – 1 Tsp
• Red chili powder – 1 Tsp
• Coriander powder – 2 Tsp
• Cumin powder – 1 Tsp
• Whole wheat flour – 1 cup (use GF flour for wheat-free version)
• Vegetable oil – 1 Tsp + more for cooking
• Water – as needed
• Salt – to taste
• Finely chopped tomatoes – 7–8
• Finely chopped onion – 1
• Vegetable oil – 1 TBSP
• Mustard seeds – 1 Tsp
• Cumin seeds – 1 Tsp
• Curry leaves – 4–5
• Hing powder – ¼ Tsp
• Finely chopped green chilies – 2
• Coriander powder – 1 Tsp
• Garam masala – 1 TBSP
• Jaggery – ½ cup (grated or chopped)
• Sunflower seeds (coarsely ground) – ¼ cup