Kale Potato Parathas are savory Indian flatbreads made with whole wheat flour, kale, potatoes, green chilies, garlic, and spices. Served with pickle, chutney, or yogurt these kale parathas are perfect for breakfast, lunch, or dinner!
Note: The original recipe posted in Jun 2016 has been updated with detailed step-by-step photos and a video.
What are Parathas
Parathas, a staple in many Indian homes, are soft, thin, and flaky flatbreads that are served for breakfast lunch, or dinner. There are a few variations of parathas such as plain parathas, stuffed parathas, or layered parathas. Theplas is another variation of savory flatbreads popular in Western India.
These Kale Parathas are similar to a Thepla where the dough is kneaded along with veggies and spices. The dough is then rolled thin and cooked on a hot pan with ghee or oil until both sides get golden brown spots.
To make parathas vegan, simply replace the ghee with any cooking oil and you have a vegan version of the parathas.
Ingredients to make Kale Parathas
- Whole Wheat Flour - Aashirwad Brand Select Atta available in the Indian grocery store works well for Indian Paratha recipes
- Kale - A perfect recipe to enjoy nutrient-dense superfood kale. Simply remove the thick stems and blanch them in hot water until they are cooked soft
- Potato - Steamed and peeled russet potato. Adds a nice texture while helping make the parathas soft
- Garlic & Green Chili - Freshly pressed garlic and fresh green chili add a lot of flavors and a spicy kick
- Turmeric - A bright, healing spice that adds a peppery-woody taste and a golden color to the parathas
- Ajwain - Carom seeds aid in digestion and also add a hint of spice
- Sesame Seeds - Add a nice crunch and nutrition
How to make Kale Parathas
- De-stem the kale leaves and blanch them in hot water. Allow the steamed kale to cool down, squeeze out all the water, and chop finely.
- In a mixing bowl add whole wheat flour, chopped kale, potatoes, garlic, green chilies, sesame seeds, carom seeds, turmeric, and salt.
- Mix well so all the moisture from the veggies gets evenly distributed with the rest of the ingredients. Then, knead to form a smooth dough meanwhile, adding a little bit of water as needed.
- Next, add oil to the dough and knead it for a few more minutes until the dough becomes more smooth. Then, let the dough rest for 20 minutes.
- Divide the dough into 8 to 10 tennis ball-sized, round balls. Coat the dough ball with dry flour and roll it using a rolling pin into a 6-8 inches round circle.
- Heat a non-stick pan on medium-high heat. Carefully place the rolled paratha on the hot pan.
- Cook for a minute and then flip over. Then, cook the second side until it starts to get light brown spots. Next, apply some oil or ghee to the top of the paratha and flip it over.
- Apply oil or ghee to the side on the top and cook until both sides get light brown spots on both sides. Gently press with a spatula to evenly cook the paratha.
How to serve Kale Parathas
Serve the kale potato parathas with chutney or Indian pickle, and plain yogurt. Little kids will also enjoy the parathas with tomato ketchup.
- These Parathas stay good for a day at room temperature making them great as school lunches or to carry when traveling.
- You can also refrigerate for 2 to 3 days in an airtight container. To warm up simply microwave in a slightly damp paper towel for 10 seconds per Paratha or warm them on a stovetop pan.
- Parathas can also be frozen for upto 2 months. Place them in between parchment paper and store them in a freezer zip lock bag or container.
- The dough can be refrigerated for up to 2 days in an airtight container making it a great meal prep recipe. Roll the Parathas as needed.
Tips To Make Soft Parathas
- While making dough only add a little bit of water at a time. Chopped kale leaves will be a bit moist, requiring less water to make a soft pliable dough
- Roll the Parathas gently without putting too much pressure so they will come out soft. They can be rolled thick or thin depending on your preference. Either way, they will be delicious
- When cooking Parathas on the pan, gently press with a silicone spatula. Over-pressing Thepla can make them hard
- Cook the Parathas until it gets light golden brown spots on both the sides
- Add ghee or oil just before taking it out of the pan
More Paratha recipes you'll love
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Kale Potato Paratha
- 2 cups whole wheat flour for dough
- ½ cup whole wheat flour for rolling parathas
- 3 cups kale
- 1 medium russet potato
- 1 tablespoon garlic pressed
- 1 tablespoon green chilies 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
- 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 natural pressure release.
- Allow the potato to cool. Peel and grate the potato.
- 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.
- In a mixing bowl, add whole wheat flour, chopped kale, potatoes, garlic, green chilies, sesame seeds, carom seeds, turmeric, and salt.
- 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.
- 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.
- Divide the dough into 8 to 10 tennis ball-sized, round balls.
- 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.
- Heat a pan on medium-high heat. Carefully place the rolled paratha on the hot pan.
- 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.
- 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.
- Serve hot parathas with chutney, pickle, and yogurt
- 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.
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Preksha Patel says
Tried it and taste so good
Since I have found this recipe on Archana’s Instagram handle it has become staple in my house. Me and husband absolutely love the Kale parathas, I would have never got this idea using Kale except salads. This Kale parathas are so yummy and healthy. Thanks for this wonderful recipe Archana 🙂
I am trying the recipe and the steam option for potatoes didn’t cook the potatoes. Does the vent have to be on seal or vent? I had it on vent for 12 mins and the build up pressure just released in a few seconds after 12 mins so there was no NPR for 10 mins (as per the recipe) and the potatoes are uncooked.
Hi Bhairavi! It should be at sealing. With venting the pressure never builds.