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!
Course Breakfast, Dinner, Lunch, LunchBox Recipes
Cuisine Indian
Keyword flat bread, Kale, paratha, roti, side for roti, sweet flat bread
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Author Sowji'sKitchen
Ingredients
1CupKale
3Green chiliChopped
1.5CupWhole Wheat Flour
1tspSalt
1/4tspAjwain
1.5tspOil
WaterAs needed
PinchTurmeric
Instructions
Wash kale leaves and boil the leaves for 2 mins.
Strain the leaves
Place them in a food process and chop finely.
Add whole wheat flour (atta) to mixing bowl.
Add ajwain, chopped chili, Turmeric and salt mix everything together.
Start adding water little by little to the flour mix while mixing it all together.
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.
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.
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.
Transfer the rolled paratha on the hot griddle. The griddle should be hot at this point.
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.
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.
Make all the remaining parathas in the same way.
Serve warm kale paratha with yogurt and pickle on the side!
Notes
You will need to use extra flour while rolling the parathas. Dip the dough balls in dry flour before you begin rolling and then dip again as required.These parathas can be made well in advance. They are perfect for your lunch-box!You can cook the parathas using ghee (clarified butter) or regular butter but then it won’t be vegan.We can also use kale without boiling . Just use fresh washed chopped kale