Blanch 1 bunch of chopped spinach for 1-2 minutes. Cool and puree it. Keep aside. Grind 1 small, chopped beetroot to a puree and keep aside.
For the stuffing - Heat oil in a pan and temper with nigella seeds. Add the onion, green chilies and coriander stems. Saute till light brown. Add the mashed potato, salt, turmeric powder, chili powder and cumin powder. Fry for 2-3 minutes till it is well combined. Keep aside to cool down.
For the Spinach dough - In a bowl, mix together the flour, salt, oil and the spinach puree. Add required quantity of water to make a stiff dough. Cover with a wet cloth and keep aside for 20-25 minutes.
For the Beetroot dough - In a bowl, mix together the flour, salt, oil and the beetroot puree. Add required quantity of water to make a stiff dough. Cover with a wet cloth and keep aside for 20-25 minutes.
Divide each of the prepared dough into 4-5 equal portions. Roll out each portion into a disc just like a poori by dusting some flour.
Now take a beetroot poori or vice versa and spread a layer of the potato stuffing over it.
Then place a spinach poori or vice versa over it and seal all edges. Now roll again gently to a larger disc just like a chapatti.
Make impressions with a fork all over the edge on both the sides. Make similar stuffed parathas with the remaining dough.
Heat 1 tbsp. oil on a tawa / griddle and fry the parathas one at a time on a medium flame. Add more oil if needed around the edges and over it and fry both sides till light golden in colour.
Drain on a kitchen towel and fry the rest of the parathas in the same manner. Enjoy them hot with raita, yoghurt, pickle, butter or any side dish.
