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4.8 from 10 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
Servings: 4
Calories: 427kcal


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


  • Steam a medium 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 leaves. Steam kale leaves in hot boiling water. Or to steam in the Instant Pot, add 1 cup of water to the 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 a 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 a 6-8 inches round circle. 
  • Heat a nonstick 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!



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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