Kale Potato Parantha

Savoury Indian flatbreads are made with whole wheat flour, kale, potatoes, green chillies, garlic, and spices. Makes 8 to 10 Parathas.

Prep Time	Cook Time	Resting Time	Total Time
20 mins	20 mins	20 mins	1 hr

Course	Cuisine	Servings	Calories
Bread, Breakfast, Main Course	Indian	5	364 kcal

Equipment

• Rolling Pin
• Rolling Board
• Non-Stick Frying Pan

Ingredients

• 2 cups whole wheat flour for the dough
• ½ cup whole wheat flour for rolling parathas
• 3 cups kale
• 1 medium russet potato
• 1 tablespoon garlic pressed 
• 1 tablespoon green chillies minced
• ¼ teaspoon ground turmeric
• 1 teaspoon brown sesame seeds
• 1 teaspoon ajwain carom seeds
• 2 teaspoons kosher salt
• 2 tablespoons vegetable oil
• 2 tablespoons ghee

Instructions

1. Steam the potato in the Instant Pot or on the stovetop. To steam, the potato in the Instant Pot, place one cup of water in the Instant Pot insert. Place the trivet inside the Instant Pot and put the potato on top of the trivet. Close the lid and steam for 12 (medium potato) to 15(large) minutes followed by 10 minutes of natural pressure release. 
2. Allow the potato to cool. Peel and grate the potato. 
3. De-stem the kale. Blanch kale leaves in hot boiling water until they are cooked soft. Run cooked kale under cold water to cool it down, squeeze out all the water and chop finely. 
4. In a mixing bowl, add whole wheat flour, chopped kale, potatoes, garlic, green chillies, sesame seeds, carom seeds, turmeric, and salt.
5. Mix well so that all the moisture from the veggies gets evenly distributed with the rest of the ingredients. Using a little bit of water as needed, knead to form a smooth dough. 
6. Add oil to the dough and knead it for a few more minutes until the dough becomes more smooth. Let the dough rest for 20 to 30 minutes.
7. Divide the dough into 8 to 10 tennis ball-sized, round balls. 
8. Take one dough ball and coat it with dry flour and roll it using a rolling pin into a 6 to 8-inch round circle. 
9. Heat a pan on medium-high heat. Carefully place the rolled paratha on the hot pan. 
10. Cook for a minute and then flip over. Cook the second side until it starts to get light brown spots. Apply some oil or ghee to the top of the paratha and flip over.
11. Apply oil or ghee to the side that is now on top and cook until both sides get light brown spots on both sides. Gently press with a spatula to evenly cook the paratha.
12. Serve hot parathas with chutney, pickle, and yoghurt.

Notes

• Substitute ghee with neutral oil for vegan parathas.
• Steamed, grated potatoes make these parathas soft and they also stay soft for a longer time. If you are looking to reduce carbs, you can also skip the potato. You may need a bit more water in that case for kneading the dough.

Nutrition

Calories: 364kcal | Carbohydrates: 54g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 965mg | Potassium: 546mg | Fiber: 9g | Sugar: 1g | Vitamin A: 4022IU | Vitamin C: 41mg | Calcium: 136mg | Iron: 3mg