Blend spinach, coriander, garlic, and green chilies in a mixer to make a paste.

Add the spinach paste to the whole wheat flour.

Add salt, ajwain, and oil to the mixture.

Knead together to make a smooth dough, adding water if needed.

Divide the dough into equal lemon-sized portions.

Take one portion and dust in dry flour.

Flatten the ball with your fingers and roll into a 5 to 6 inch diameter circle.

Heat a non-stick tawa and place the rolled spinach paratha on it.

Cook until small blisters appear on the surface.

Flip and cook the paratha on the other side as well.

Flip a couple of times to get the parathas browned and cooked well on both sides.

Smear ghee on top and transfer into a plate.

Serve hot with raita of your choice.