#shorts Kale Potato Parathas

By Ministry of Curry · 40 min

Ingredients

Instructions

1. Steam the potato in an Instant Pot: pour 1 cup water into the insert, set a trivet, put the potato on it, close the lid and steam 12 minutes for a medium potato (15 for a large one), 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 under cold water, squeeze dry and chop finely.
4. In a mixing bowl, combine 2 cups whole wheat flour, the chopped kale, potato, 1 tbsp pressed garlic, 1 tbsp minced green chilies, 1 tsp brown sesame seeds, 1 tsp ajwain, 1/4 tsp ground turmeric and 2 tsp kosher salt, and mix well.
5. Knead in a little water as needed to form a smooth dough, then knead in 2 tbsp oil until smooth. Rest for 20 to 30 minutes.
6. Divide the dough into 8 to 10 balls.
7. Dust one ball with dry flour and roll it into a 6 to 8 inch circle, using ½ cup whole wheat flour for rolling.
8. Cook the paratha on a medium-high pan for 1 minute, flip, and cook until light brown spots appear. Spread oil or ghee on the top, flip, and cook until both sides have light brown spots, pressing gently with a spatula.
9. Serve hot.

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

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