Kale Potato Parathas {flatbreads}

Kale Potato Parathas are flatbreads made with whole wheat flour kale, potatoes, green chilies, garlic and spices. You can enjoy these tasty parathas for breakfast, lunch or dinner.

Note: The original recipe posted in Jun 2016 has been updated with detailed step by step photos and recipe video.

I got introduced to kale years ago when I first ate kale chips. In fact, I come across several articles since then which helped me understand all the nutritional benefits of kale. It is packed with vitamins, fiber and several dietary minerals. As stores often make it readily available, I have tried it as chips, in salads and as a result, I slowly introduced it in my Indian cooking.

I usually make by rolling dough layered with oil and hot flour. Layering makes parathas soft and flaky. In this Kale Potato Paratha recipe, I add steamed potato, which make the parathas soft and flaky meaning you can eliminate the step of layering the dough.

Step by Step recipe to make Kale Potato Parathas:

• First, steam a medium potato in the Instant Pot or on stove top. To steam the potato in the Instant Pot, place one cup of water in the Instant Pot insert. Then, place the trivet inside the Instant Pot and put the potato on top of the trivet. Next, close the lid and steam for 12 (medium potato) to 15 (large) minutes followed by 10 minutes natural pressure release.
• Then, allow the potato to cool. Next, peel and grate the potato.

• First, de-stem the kale leaves. Then, steam kale leaves in hot boiling water. Or, steam the leaves in the Instant Pot, add 1 cup of water to the Instant Pot insert. Next, place a steamer basket inside the Instant Pot and arrange kale leaves in the steamer basket. Then, close the lid and steam for 1 minute followed by quick release.
• Allow the steamed kale to cool down, squeeze out all the water, and chop finely.

• In a big mixing bowl, now add whole wheat flour, chopped kale, potatoes, minced garlic, minced 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 few more minutes until the dough becomes more smooth. Then, let the dough rest for 20 to 30 minutes.

• Divide the dough into 8-10 tennis ball sized, round balls. Coat the dough ball with dry flour and roll it using a rolling pin into 6-8 inches round circle.

• Heat a non-stick griddle or pan on medium-high flame. Carefully place the rolled paratha on the hot pan.
• Cook for a minute or less 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 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.

• Finally, serve the hot kale potato parathas with chutney, pickle or a dollop of yogurt!

Love Indian Parathas. Try some of my other favorite recipes:

Methi & Sweet Potato Paratha 

Purple Cabbage Paratha

Pumpkin Paratha

Here is a quick video showing how to make kale potato parathas:

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4.75 from 8 votes

Kale Potato Paratha

Layered flatbreads made with whole wheat flour, blanched kale, potatoes, green chilies, garlic and spices. 

Prep Time20 mins

Cook Time20 mins

Resting Time30 mins

Total Time40 mins

Course: Main Course

Cuisine: Indian

Keyword: flatbreads, paratha

Servings: 4

Calories: 427kcal

Author: Archana Mundhe

Ingredients

• 2 cups whole wheat flour for dough
• 1/2 cup whole wheat flour for rolling parathas
• 3 cups kale
• 1 medium potato boiled
• 1 tablespoon garlic minced
• 1 tablespoon green chilies minced
• 1/4 teaspoon turmeric powder
• 1 teaspoon sesame seeds
• 1 teaspoon ajwain/carom seeds
• 2 teaspoons kosher salt
• 2 tablespoons vegetable oil
• 2 tablespoons ghee

Instructions

• Steam a medium potato in the Instant Pot or on stove top. 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 leaves. Steam kale leaves in hot boiling water. Or to steam in the Instant Pot, add 1 cup of water to teh Instant Pot insert. Place a steamer basket inside the Instant Pot. Arrange kale leaves in the steamer basket. Close the lid and steam for 1 minute followed by quick release. 

  Allow the steamed kale to cool down, squeeze out all the water and chop finely. 
• In a big mixing bowl, add whole wheat flour, chopped kale, potatoes, minced garlic, minced 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. Using little bit of water as needed, knead to form a smooth dough.

  Add oil to the dough and knead it for few more minutes until the dough becomes more smooth. Let the dough rest for 20 to 30 minutes.
• Divide the dough into 8-10 tennis ball sized, round balls. Coat the dough ball with dry flour and roll it using a rolling pin into 6-8 inches round circle. 
  
• Heat a non stick griddle or pan on medium-high flame. Carefully place the rolled paratha on the hot pan.

  Cook for a minute or less 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 or a dollop of yogurt!

Video

Nutrition

Calories: 427kcal | Carbohydrates: 63g | Protein: 12g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 19mg | Sodium: 1189mg | Potassium: 574mg | Fiber: 9g | Vitamin A: 1675IU | Vitamin C: 27.2mg | Calcium: 75mg | Iron: 4.8mg

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