Thaw the frozen spinach and run through a colander to drain excess water.

Add the spinach, chillies, garlic, cumin, yogurt and salt along with the spinach in a blender and blend into a smooth paste.

Empty into a kneading bowl and adjust seasoning. Add the wholewheat flour by a cup and start mixing. You may not need all the flour, or you may use more, solely depending upon the amount of water in the paste.

Knead well into a non-sticky soft dough. Drizzle the oil and give it a final knead till the oil is soaked in. Allow to rest for around 30 minutes.

Divide into equal sized balls - makes around 15 to 18 - and roll them into flatbreads using flour.

Heat your pan and flip the chapathi on it. Brush a little ghee on top. Cook on one side, flip and brush some ghee there too. Flip and cook on both sides till done. This flatbread may necessarily not puff up.

Cook till all are done. Serve hot with curry of your choice or using as a roll for filling.