Kale Paratha |FlatBreads with Kale | Kale Paratha Recipe with detailed photo and video recipe – If you are from North India, then you can probably make parathas even in your sleep. No seriously I am not exaggerating! Why parathas are so popular in India for breakfast or for lunch box is because they are healthy flatbreads made with whole wheat flour, they are very filling, it’s a great way to sneak in all the veggies that kids wouldn’t eat otherwise!
Paratha is a complete meal in itself especially when you fill it with nutritious things like lentils, veggies or in this case – Kale. The kale paratha is not only healthy and nutritious but also very delicious. Who doesn’t eat kale otherwise ate 3 of these in one go! See I told you parathas are a great way to make people eat things which they wouldn’t eat otherwise!
Parathas stuffed with green leafy vegetables are quite popular back home like spinach paratha, methi paratha (fenugreek leaves) and that made me try the same thing with kale. I thought that when all green leafy parathas taste so good, kale paratha should also taste as good if not better. And I’m so glad I thought that way and made these parathas. Because I wanted kale to shine in the dish, I didn’t add much spices here, actually I never add too many spices in my parathas, I like them simple.
Making parathas might seem like a daunting task for someone who has never made them before. It is made using Indian atta which you can find at any Indian grocery store. The flour is then kneaded using water till it forms a smooth and soft dough and then rolled into parathas. Obviously when I first started my parathas were all over the place, forget the shape they never turned out as soft as I wanted them to. But like they say practice makes you perfect and now after 3 years of rolling them at least once every week, I can finally say that my parathas are nice and soft. Here is what you want to do for making perfect parathas.
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How to make Kale Paratha with Step by Step :
1.Wash kale leaves and boil the leaves for 2 mins.
2.Strain the leaves
3.Place them in a food process and chop finely.
4.Add whole wheat flour (atta) to mixing bowl.
5.Add ajwain, chopped chili, Turmeric and salt mix everything together.
6.Start adding water little by little to the flour mix while mixing it all together.
7.Knead with your hands till everything comes together as a dough. The dough should be soft and smooth. Smear 1/2 teaspoon of oil on top of the dough, knead it and then cover and let the dough rest for around 30 minutes.
8.After the dough has rested, divide it into equal round balls. Take 1 ball and dip it in some atta. Press to flatten it. In the meanwhile place the tawa/griddle on medium heat.
9.Using your rolling pin, roll the dough to a 8 inch circle. I made these parathas quite thin, the stuffed ones are usually on the thicker side.
10.Transfer the rolled paratha on the hot griddle. The griddle should be hot at this point.
11.Once the side facing down cooks a little and you see some golden spots, flip the paratha. Wait for few seconds for the other side to cook a little and then apply oil on the side facing you.
12.Flip again and press the paratha with your spatula to cook the oil side. Now apply oil on the 2nd side as well, flip and repeat the same.
13.Make all the remaining parathas in the same way.
14.Serve warm kale paratha with yogurt and pickle on the side!