#shorts Kale Potato Parathas

By Ministry of Curry · 45 min

Ingredients

Instructions

1. Steam the potato in an Instant Pot or on the stovetop. For the Instant Pot, pour 1 cup of water into the insert, set a trivet inside, and place the potato on it. Close the lid and steam for 12 minutes (medium potato) to 15 minutes (large), then let it release pressure naturally for 10 minutes.
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 them under cold water, squeeze out all the water and chop finely.
4. In a mixing bowl, combine the whole wheat flour, chopped kale, potato, garlic, green chilies, sesame seeds, carom seeds, turmeric and salt.
5. Mix well so the moisture from the vegetables spreads evenly, then knead in a little water as needed to form a smooth dough.
6. Knead in the oil for a few more minutes until smooth, then rest the dough for 20 to 30 minutes.
7. Divide the dough into 8 to 10 tennis-ball-sized balls.
8. Coat one ball in dry flour and roll it into a 6 to 8 inch round.
9. Heat a pan over medium-high heat and place the paratha on it.
10. Cook for 1 minute, then flip. Cook until the second side has light brown spots. Brush the top with oil or ghee, flip, and cook until light brown spots appear on both sides, pressing gently with a spatula to cook evenly.
11. Serve hot with chutney, pickle and yogurt.

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

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