Kale Potato Parathas

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Steam the potato in an Instant Pot with 1 cup of water on a trivet for 12 minutes (medium) or 15 minutes (large), then let it release pressure naturally for 10 minutes. Alternatively, steam it on the stovetop.
2. Let the potato cool, then peel and grate it.
3. Remove the stems from the kale. Blanch the leaves in boiling water until soft, cool under cold water, squeeze out all the water and chop finely.
4. In a bowl, combine the whole wheat flour, kale, potato, garlic, green chilies, sesame seeds, carom seeds, turmeric and salt.
5. Mix well, then add water a little at a time as needed and knead into a smooth dough.
6. Add oil and knead for a few more minutes until smooth. Rest the dough for 20-30 minutes.
7. Divide the dough into 8-10 balls about the size of tennis balls.
8. Dust one ball with dry flour and roll it into a 6-8 inch round.
9. Cook the paratha on a medium-high pan for about 1 minute, then flip. Cook until light brown spots appear, then brush the top with oil or ghee, flip, and cook until light brown spots appear on that side too. Press gently with a spatula to cook evenly.
10. Serve hot with chutney, pickle and yogurt.

Summarized from Ministry of Curry's video. Watch it for the details.

More recipes with

GarlicPotatoKale