Kale and Potato Paratha Recipe – Authentic Indian Flatbread

Last Updated on 4 months by Neha Deshmukh

Kale And Potato Paratha Recipe – Authentic Indian Flatbread

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into your meals. And honestly? These Kale and Potato Parathas are exactly that. I first made these when I was trying to get my kids to eat more greens, and they’ve been a hit ever since! They’re comforting, flavorful, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average paratha. We’re taking a classic Indian flatbread and giving it a healthy boost with the addition of kale and potato. It’s a fantastic way to enjoy a nutritious meal that’s still incredibly satisfying. Plus, the subtle earthy flavors of kale pair beautifully with the comforting potato filling. Trust me, even kale skeptics will love these!

Ingredients

Here’s what you’ll need to make these delicious parathas:

• 2 cups whole wheat flour (atta) – about 240g
• ?? cup whole wheat flour (for rolling)
• 3 cups kale, chopped – about 60g
• 1 medium russet potato, grated – about 150g
• 1 tablespoon garlic, minced
• 1 tablespoon green chilies, finely chopped (adjust to your spice preference!)
• ?? teaspoon ground turmeric – about 5g
• 1 teaspoon brown sesame seeds
• 1 teaspoon ajwain (carom seeds)
• 2 teaspoons kosher salt
• 2 tablespoons oil
• 2 tablespoons ghee (or oil) for cooking

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Kale Power: Don’t be intimidated by kale! Blanching it softens it up and removes any bitterness. It’s packed with vitamins and adds a lovely texture to the parathas.
• Ajwain – The Digestive Superstar: Ajwain isn’t just about flavor. It’s known for its amazing digestive properties, which is perfect after a hearty paratha meal. You can find it at most Indian grocery stores, or online.
• Potato Choice: Russet potatoes work best because they’re starchy and help bind the filling.
• Regional Variations: Parathas are incredibly versatile! In some regions, you’ll find fillings with radish, cauliflower, or even paneer (Indian cheese). Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get down to making these parathas!

1. First, steam the potato until it’s tender. Once cooled, peel and grate it.
2. Blanch the kale leaves in boiling water for about 2-3 minutes. Immediately cool them in ice water, squeeze out all the excess water, and chop them finely.
3. In a large bowl, combine the whole wheat flour, chopped kale, grated potato, minced garlic, green chilies, turmeric, sesame seeds, ajwain, and salt.
4. Now, the kneading begins! Gradually add water, a little at a time, and knead everything together until you have a smooth, pliable dough. Add the oil and knead for another minute. Let the dough rest for 20-30 minutes – this helps relax the gluten and makes the parathas softer.
5. Divide the dough into 8-10 equal balls.
6. On a lightly floured surface (using the extra whole wheat flour), roll each ball into a thin circle, about 6-7 inches in diameter.
7. Heat a flat griddle or pan over medium heat. Cook each paratha for about 2-3 minutes per side, until golden brown spots appear. Drizzle ghee or oil on both sides while cooking.
8. Serve warm and enjoy!

Expert Tips

Want to take your paratha game to the next level? Here are a few tips I’ve learned over the years:

• Flaky Parathas: The key to flaky parathas is proper kneading and resting the dough. Don’t skip those steps!
• Spice It Up (or Down): Adjust the amount of green chilies to your liking. If you prefer a milder flavor, remove the seeds from the chilies.
• Kneading Know-How: If the dough is too sticky, add a little more flour. If it’s too dry, add a teaspoon of water at a time.

Variations

Let’s get creative! Here are a few ways to customize this recipe:

• Vegan Adaptation: Simply substitute the ghee with oil for a delicious vegan paratha.
• Gluten-Free Adaptation: Use a gluten-free flour blend (like a mix of rice flour, potato starch, and tapioca starch) instead of whole wheat flour. You might need to adjust the amount of water.
• Spice Level Adjustment: For a milder flavor, reduce or omit the green chilies. For a spicier kick, add a pinch of red chili powder.
• Festival Adaptations: Parathas are a staple during festivals like Lohri, Makar Sankranti, and Holi. They’re often made with seasonal fillings during these celebrations.

Serving Suggestions

These parathas are fantastic on their own, but they’re even better with some accompaniments! I love serving them with:

• A dollop of yogurt
• Your favorite chutney (mango chutney is a classic!)
• A side of pickle

Storage Instructions

If you have any leftover parathas (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a pan with a little ghee or oil.

FAQs

Got questions? I’ve got answers!

• What is the best way to prevent the parathas from becoming hard? Don’t overcook them! Cook them until they’re golden brown, but still soft. Also, storing them properly in an airtight container helps.
• Can I make the dough ahead of time? Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.
• What is ajwain and where can I find it? Ajwain (carom seeds) is a spice with a slightly bitter and thyme-like flavor. You can find it at most Indian grocery stores or online.
• Can I use a different type of potato? While russet potatoes are best, you can use Yukon Gold potatoes if that’s what you have on hand.
• What is a good chutney pairing for Kale and Potato Paratha? Mango chutney or mint-coriander chutney are both excellent choices!