I love the rich, dark green color of kale. When it’s cooked, the leaves become darker enhancing the beauty of the whole dish. This kale paratha I’m sharing today is one of the variations of the classic Indian parathas.
As with all the parathas, the filling (in this case kale) needs to be precooked which is then incorporated into the flour. I’ve also added a little cumin and chilly powder for a spice kick.
As you knead the dough, the green color of the kale steeps into it and gives a beautiful green hue. Serve these parathas with spicy pickle. Enjoy a super healthy meal!
Place cumin seeds in a frypan over low heat. Fry until browned. Set aside to cool.
Place it in mortar and pestle. Grind to fine powder. Set aside. You can also use a spice grinder.
Boil water in a large pot. Place kale leaves in it. Simmer for 3-4 minutes, or until wilted.
Drain and set aside to cool slightly.
Place cooked kale leaves in a blender. Grinder to a coarse paste.
Place kale, ground cumin, chilly powder, ground turmeric and enough salt in a bowl.
Mix well. Set aside.
Place whole wheat flour and enough salt in a large bowl. Add enough water and start kneading.
When half done, add in the kale mixture. Knead again for 4-5 minutes.
Shape the dough into a big ball. Smear some oil on top if you want.
Make a lemon sized ball from the dough. Flatten into a disc. Sprinkle with more flour.
Roll out to a circle to form a paratha.
Place a tawa or frypan over medium-high heat. When the pan is hot enough, place the paratha on it. Cook both sides. You can smear some oil or ghee while cooking, if you want. When done, remove from pan.
Repeat with the rest of the dough. I made around 13 parathas with this recipe.
- 4 large kale leaves
- 1 teaspoon cumin seeds
- ½ teaspoon chilly powder
- A pinch ground turmeric
- 3 cups whole wheat flour (atta)
- Salt to taste
- Place a fry pan over low heat. Add cumin seeds. Stir fry until browned. Set aside to cool. When cooled, place it in a mortar and pestle or spice grinder. Grind to a fine powder. Set aside.
- Cut off the stalks from the kale. Rinse under cold running water.
- Boil water in a large pot. Add kale leaves. Bring to a boil. Simmer for 3-4 minutes, until leaves are wilted. Drain and set aside to cool slightly.
- When cooled, place it in a blender and grind to a coarse paste. Set aside.
- In a large bowl, combine together kale, ground cumin, chilly powder ground turmeric and salt. Set aside.
- Place whole wheat flour and salt in another large bowl. Add enough water and mix the dough. When it’s half done, add kale paste and knead well for another 4-5 minutes. Shape the dough into a big ball. Smear a little oil on top if you want.
- Roll lemon-sized balls out of the dough. Sprinkle some whole wheat flour on top, flatten into a disc, and roll out.
- Meanwhile, heat a small fry pan or tawa over medium-high heat, and cook the parathas one by one. Smear a little oil or ghee on both sides, if you like.
- Serve kale parathas with yogurt and spicy pickles.