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Kale Aloo Paratha (Soft Whole Wheat Indian Flatbread) Recipe

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4.4 from 74 reviews

Kale Aloo Paratha is a wholesome Indian flatbread stuffed with a flavorful mixture of steamed potato, nutritious kale, and aromatic spices, all encased in soft whole wheat dough. This paratha is cooked on a stovetop griddle until golden brown and served hot, making it a perfect savory breakfast or snack option full of vibrant flavors and healthy ingredients.

  • Total Time: 1 hour
  • Yield: 5 servings

Ingredients

Dough Ingredients

  • 2 cups whole wheat flour (for dough)
  • ½ cup whole wheat flour (for rolling parathas)
  • 2 teaspoons kosher salt
  • 2 tablespoons oil

Filling Ingredients

  • 3 cups kale
  • 1 medium russet potato
  • 1 tablespoon garlic (pressed)
  • 1 tablespoon green chilies (minced)
  • ¼ teaspoon ground turmeric
  • 1 teaspoon brown sesame seeds
  • 1 teaspoon ajwain (carom seeds)

For Cooking

  • 2 tablespoons ghee (or oil for vegan option)

Instructions

  1. Steam the Potato: Place 1 cup of water in the Instant Pot insert, place the trivet inside, and put the potato on top. Close the lid and steam for 12 to 15 minutes depending on size, followed by 10 minutes natural pressure release. Alternatively, steam the potato on the stovetop until tender.
  2. Prepare Potato: Allow the steamed potato to cool. Peel and grate it finely.
  3. Prepare Kale: Remove stems from kale leaves, blanch them in boiling water until soft, then submerge in cold water to stop cooking. Squeeze out excess water and chop finely.
  4. Mix Filling: In a mixing bowl, combine whole wheat flour, chopped kale, grated potato, pressed garlic, minced green chilies, sesame seeds, carom seeds, turmeric, and salt. Mix thoroughly so the moisture distributes evenly.
  5. Knead the Dough: Add a small amount of water as necessary and knead to form a smooth dough. Incorporate oil into the dough and knead further for smoothness. Let the dough rest for 20 to 30 minutes.
  6. Divide Dough: Portion the rested dough into 8 to 10 round balls roughly the size of tennis balls.
  7. Roll Parathas: Dust a dough ball with dry whole wheat flour and roll it out with a rolling pin into a 6 to 8 inch circle.
  8. Cook Paratha: Heat a pan on medium-high heat. Place the rolled paratha on the hot pan and cook for about one minute until the bottom begins to brown.
  9. Flip and Cook: Flip the paratha, cook until light brown spots appear, then apply oil or ghee on the cooked side. Flip again.
  10. Apply Oil and Press: Apply oil or ghee on the new top side as well, cook until golden with spots on both sides. Gently press with a spatula for even cooking.
  11. Serve: Serve the hot kale aloo parathas immediately with chutney, pickle, and yogurt for a delicious meal.

Notes

  • Use ghee for authentic flavor, or substitute with oil to keep it vegan.
  • If you don’t have an Instant Pot, steaming the potato on a stovetop works well too.
  • Do not skip resting the dough; it helps soften the parathas.
  • Adjust green chilies to your spice preference.
  • Blanching the kale removes bitterness and helps soften it for easy folding into the dough.
  • Roll parathas evenly to ensure uniform cooking.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Flatbread
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/kale-aloo-paratha-soft-whole-wheat-indian-flatbread-recipe/