Kale Potato Paratha
User Reviews
4.8
30 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Resting Time
20 mins
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Total Time
1 hr
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Calories
364 kcal
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Course
Main Course, Breakfast, Bread
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Cuisine
Indian
Kale Potato Paratha
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Savory Indian flatbreads made with whole wheat flour, kale, potatoes, green chilies, garlic, and spices. Makes 8 to 10 Parathas.
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Ingredients
- 2 cups whole wheat flour for dough
- ½ cup whole wheat flour for rolling parathas
- 3 cups kale
- 1 medium russet potato
- 1 tablespoon garlic pressed
- 1 tablespoon green chilies minced
- ¼ teaspoon ground turmeric
- 1 teaspoon brown sesame seeds
- 1 teaspoon ajwain carom seeds
- 2 teaspoons kosher salt
- 2 tablespoons oil
- 2 tablespoons ghee
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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
Equipments used:
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 Information
Show Details
Calories
364kcal
(18%)
Carbohydrates
54g
(18%)
Protein
10g
(20%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
15mg
(5%)
Sodium
965mg
(40%)
Potassium
546mg
(16%)
Fiber
9g
(36%)
Sugar
1g
(2%)
Vitamin A
4022IU
(80%)
Vitamin C
41mg
(46%)
Calcium
136mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 965mg | 40% |
| Potassium | 546mg | 12% |
| Fiber | 9g | 36% |
| Sugar | 1g | 2% |
| Vitamin A | 4022IU | 80% |
| Vitamin C | 41mg | 46% |
| Calcium | 136mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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