Kale Potato Parathas

Published: May 9, 2022 · Modified: May 9, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 49 Comments

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.

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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 that is sold in the Indian grocery store works well for most Indian Paratha recipes
• Kale – A perfect recipe to enjoy nutrient-dense superfood kale. Simply remove the thick stems and blanch in hot water until its 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 flavor and 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 flame. 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 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.

Love Indian bread? Here are some paratha recipes to try:

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4.8 from 10 votes

Kale Potato Paratha

Savory Indian flatbreads made with whole wheat flour, kale, potatoes, green chilies, garlic, and spices. Makes 8 to 10 Parathas.

Prep Time20 mins

Cook Time20 mins

Resting Time20 mins

Total Time1 hr

Course: Breads, Breakfast, Main Course

Cuisine: Indian

Servings: 5

Calories: 364kcal

Author: Archana Mundhe

Ingredients

Instructions

• 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

Notes

• 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.

Nutrition

Calories: 364kcal | Carbohydrates: 54g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 965mg | Potassium: 546mg | Fiber: 9g | Sugar: 1g | Vitamin A: 4022IU | Vitamin C: 41mg | Calcium: 136mg | Iron: 3mg

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