Kale-Potato Parathas{flatbreads}

I was introduced to Kale years ago when I first ate Kale chips. Since then I have  come across several articles that helped me understand all the nutritional benefits of kale. It is jam-packed with vitamins, fiber and several dietary minerals. Given it is so readily available in stores, I tried it as chips, in salads and then slowly introduced it in my Indian cooking. My latest experiment with Kale is making multi-layered, laccha parathas with blanched kale, potatoes, green chilies and lots of garlic. My boys who love parathas, loved these parathas and now we enjoy them frequently for breakfast, lunch and dinner! For me it’s a great way to incorporate Kale in our diets.

Step by step recipe:

De-stem and blanch kale leaves in hot boiling water. Drain and squeeze out the water from the kale leaves,  and chop fine. Boil, peel and mash a potato. Minced garlic and green chilies.

Mix whole wheat flour, chopped kale, potatoes, garlic, green chilies, sesame seeds, carom seeds, turmeric and salt. Make soft pliable dough using water as needed.

Add oil to the dough and knead it for few more minutes. Let the dough rest for half an hour.

Divide the dough into 8-10 tennis ball sized, round balls. Roll each ball into 6-8 inches  round circle using some dry flour. Apply oil to the rolled bread and then fold them up to form layers and then put them in a circle.

Now roll these discs once again using dry flour to 8-10 inches diameter circle. Put the rolled paratha on a hot griddle and cook on both sides on high medium heat. Apply ghee on both sides.

Serve hot parathas with chutney, pickle or a dollop of yogurt!

Recipe:
Prep time: 45 mins  Cooking time:15 hours    Total time: 1 hour

Ingredients:
2 cups whole wheat flour for dough
1/2 cup of whole wheat flour for rolling parathas
1 cup blanched kale
1 medium potato boiled
1 tbsp minced garlic
1 tbsp minced green chilies
1/4 tsp turmeric powder
1 tsp sesame seeds
1 tsp ajwain/carom seeds
salt to taste
2 tbsp vegetable oil
2 tbsp ghee

Directions:

1. De-stem and blanch kale leaves in hot boiling water. Drain and squeeze out the water from the kale leaves and chop fine. Peel and mash the boiled potato.
2. Mix whole wheat flour, chopped kale, mashed potato, garlic, green chilies, sesame seeds, carom seeds, turmeric and salt. Make soft pliable dough using water as needed. Add 1 tbsp oil to the dough and knead it for few more minutes. Let the dough rest for half an hour.
3. Divide the dough into 8-10 tennis ball sized, round balls. Roll each ball into 6-8 inches  round circle using some dry flour. Apply oil to the rolled bread and then fold them up to form layers and then put them in a circle. Parathas can also be made without layering by simply rolling the balls into 8-10 inch round parathas.
4. Now roll these discs (or the dough balls without layering) once again using dry flour to 8-10 inches diameter circle. Put the rolled paratha on a hot griddle and cook on both sides on high medium heat. Apply ghee on both sides.
5. Serve hot parathas with chutney, pickle or a dollop of yogurt!

Enjoy!

Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.

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