Heat 2 cups of water in a sauce pan. When it begins to boil , add washed spinach leaves to it and cook for 1-2 minutes. Put off the flame. Allow the leaves to be in hot water for few seconds,

In another vessel fill 2 cups ice cold water or normal water with ice cubes in it . Dip the blanched spinach leaves into this cold water. This steps ensures the lush green color of spinach leaves is restored.

After a minute or so drain the spinach leaves and transfer to a grinder jar. Pulse to get a puree.

In another bowl take whole wheat flour. Add salt and roasted cumin powder to it. Mix. To this add the spinach puree and knead into a soft dough. You may add little water if required while kneading the dough.

Cover the dough and set it aside for 10 minutes .

Now knead the dough again and divide it into 5 equal parts.

Roll out each dough ball into a round shape using rolling pin.

Pan roaste the phulka until light brown colored spots appear on both sides. Alternatively you may cook one side on the skillet and then bake the other side of the phulka on open flame.

Make all the phulka in similar way.

Brush the phulkas with ghee and serve while warm.