Kale and Potato Stuffed Paratha Recipe – Authentic Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Kale And Potato Stuffed Paratha Recipe – Authentic Indian Flatbread

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful, and (dare I say it?) slightly healthy Indian food. Today, I’m sharing a recipe that ticks all those boxes: Kale and Potato Stuffed Paratha. I first made these for a weekend brunch with friends, and they were a huge hit! They’re a little bit of work, but trust me, the end result is so worth it.

Why You’ll Love This Recipe

These aren’t your average parathas. We’re taking the classic comfort of aloo paratha (potato-stuffed flatbread) and giving it a nutritious boost with the addition of kale. The slight bitterness of the kale is beautifully balanced by the tangy aamchur and warm spices. Plus, they’re incredibly satisfying and perfect for a hearty breakfast, lunch, or even a light dinner.

Ingredients

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

• 3 cup whole-wheat flour (atta) – about 360g
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon salt
• 1 tablespoon oil
• 1 cup hot water – about 240ml
• 14.05 oz potatoes (about 400g), peeled and boiled
• 3 oz fresh kale (about 85g), chopped
• 1 teaspoon oil
• ?? teaspoon cumin powder – start with ½ tsp and adjust to taste
• 1 green chili (finely chopped) – adjust to your spice preference
• ?? teaspoon aamchur (dry mango powder) – about 1 tsp, adjust to taste
• Salt to taste
• Ghee or oil for cooking

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special:

• Aamchur (Dry Mango Powder): This is key for that lovely tangy flavor that cuts through the richness of the potatoes. If you can’t find it, you can substitute with a squeeze of lemon juice, but aamchur really adds an authentic touch.
• Kale: Don’t be scared of adding greens to your parathas! Kale is incredibly nutritious and adds a wonderful texture. It’s a great way to sneak in some extra veggies. I love using curly kale for this, but any variety works.
• Ajwain (Carom Seeds): These little seeds aren’t just for flavor. They’re also known for aiding digestion, which is super helpful when enjoying a delicious, but sometimes heavy, Indian meal! Plus, they add a lovely aroma to the dough.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the whole-wheat flour, carom seeds, and salt. Add the oil and gradually pour in the hot water, mixing as you go. Knead until you have a soft, pliable dough. Cover and let it rest for at least 30 minutes. This resting time is important – it allows the gluten to relax, making the parathas easier to roll.
2. Prepare the Potatoes: While the dough rests, boil the potatoes until they’re tender. Peel them and mash them thoroughly. No lumps allowed!
3. Sauté the Kale: Heat a teaspoon of oil in a pan. Add the cumin seeds and chopped green chili. Let them sizzle for a few seconds, then add the chopped kale. Cook for about 2 minutes, until the kale wilts slightly. Season with salt and cumin powder.
4. Combine the Filling: In a bowl, combine the sautéed kale mixture with the mashed potatoes and aamchur powder. Mix everything well until it’s evenly combined. Taste and adjust the seasoning if needed.
5. Assemble the Parathas: Divide the dough and filling into 9 equal portions each.
6. Stuff and Seal: Flatten a dough ball into a small circle. Place a portion of the filling in the center. Carefully bring the edges of the dough together to seal the filling inside, and reshape into a ball.
7. Roll Out: Lightly dust a clean surface with flour. Gently roll out the stuffed ball into a thin circle, about 6-7 inches in diameter. Use flour to prevent sticking.
8. Cook the Parathas: Heat a skillet or griddle over medium heat. Place the rolled-out paratha on the hot surface. Sear both sides for a few seconds, then apply a little ghee or oil. Press gently with a spatula, and cook until golden-brown spots start to form. Flip and repeat on the other side.

Expert Tips

• Don’t overfill the parathas, or they might burst while cooking.
• Rolling the parathas evenly is key to even cooking.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a few drops of water.

Variations

• Vegan Adaptation: Simply substitute the ghee with oil for cooking.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for Indian breads. You might need to adjust the amount of water.
• Spice Level: Adjust the amount of green chili to your liking. My family prefers a mild spice, so I usually use just one small chili.
• Festival Adaptations: These parathas are a wonderful addition to a festive breakfast spread, especially during holidays like Holi or Diwali.

Serving Suggestions

Serve these Kale and Potato Stuffed Parathas warm with a side of:

• Yogurt (dahi)
• Pickle (achar)
• Raita (yogurt dip)
• A cup of chai (Indian tea) – my personal favorite!

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a skillet or in a microwave. They’re best enjoyed fresh, though!

FAQs

1. What type of flour is best for making parathas?

Whole-wheat flour (atta) is traditionally used for making parathas. It gives them a lovely texture and flavor.

2. Can I use frozen kale in this recipe? If so, how should I prepare it?

Yes, you can! Just thaw the frozen kale and squeeze out any excess water before sautéing it.

3. What is aamchur and can I substitute it with something else?

Aamchur is dried mango powder, used for its tangy flavor. If you can’t find it, you can substitute with a squeeze of lemon juice, but it won’t be quite the same.

4. How can I prevent the parathas from becoming hard?

Don’t overcook them! Also, make sure the dough is soft and pliable. Resting the dough is crucial.

5. Can I make the filling ahead of time? How should I store it?

Yes, you can! Store the filling in an airtight container in the refrigerator for up to 2 days.