Kale Potato Parathas {flatbreads}

Kale Potato Parathas are flatbreads made with whole wheat flour kale, potatoes, green chilies, garlic and spices. These tasty parathas can be enjoyed 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 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 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.

Parathas are usually made by rolling dough that is layered with oil and hot flour. Layering makes parathas soft and flaky. In this kale potato paratha recipe, I add steamed potato, that makes parathas soft and flaky which means you can eliminate the step of layering the dough.

Step by Step recipe to make Kale Potato Parathas:

• 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 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 that shows how to make kale potato parathas:

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Kale Potato Paratha

Prep Time

20 mins

Cook Time

20 mins

Resting Time

30 mins

Total Time

40 mins

 

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

Course: Main Course

Cuisine: Indian

Keyword: flatbreads, paratha

Servings: 4

Calories: 427 kcal

Author: Archana

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

1. 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. 

2. 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. 

3. 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.

4. 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. 
   

5. 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.

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

Recipe Video

Nutrition Facts

Kale Potato Paratha

Amount Per Serving

Calories 427 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 10g 50%

Cholesterol 19mg 6%

Sodium 1189mg 50%

Potassium 574mg 16%

Total Carbohydrates 63g 21%

Dietary Fiber 9g 36%

Protein 12g 24%

Vitamin A 33.5%

Vitamin C 33%

Calcium 7.5%

Iron 26.6%

* Percent Daily Values are based on a 2000 calorie diet.

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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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