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

Heat oil in a pan over medium-high heat. Splutter cumin seeds. Add cauliflower and potatoes. Stir in ground turmeric, ground coriander, garam masala and red chili powder. Add enough salt. Cover and cook, stirring occasionally, for about 4-5 minutes, or until the vegetables are tender. Stir in green peas. Cook, stirring, for another 1-2 minutes, or until heated through.

In a medium bowl, combine mint leaves, yogurt and green apple. Season with salt and ground black pepper.

Spread a tablespoon of minted yogurt on the parathas. Top with the spiced veggies. Drizzle with more yogurt if you like. Serve warm.