Friday, June 28, 2013

Kale Parathas

The benefits of eating kale are now much published and touted everywhere. As someone who enjoys eating all kinds of greens, I do not need to be convinced why I should eat kale, or other leafy greens. However I am still looking for more ways to prepare it.

Roasted kale is lovely to snack on, but it is not a full meal. There is a stew I make with butternut squash and beans which is a favorite, but it is somewhat seasonal to late fall and winter. I have tried Indianizing kale in dals and sabjees, but they were not so memorable or repeat worthy. So I have very few "usual" dishes when it comes to kale, and one of them are these parathas.

This is a perfect example of why only certain things make it to this blog, because I have to make it multiple times to be sure, and I also need to get some decent pictures. On to the recipe, which comes from the trusted cooker. I have tried her suggested variations with green chilies, and with amchur, but here is how I like them best, with a few little changes.

Kale Parathas
Kale Parathas with the favorite things to go with it, like pickles and sour cream

I get about 8  big fat parathas with the quantities given here.


4 cups chopped lacinato kale
1 Tablespoon oil + about 1-2 Tablespoons for cooking the parathas
1 teaspoon owa (ajwain), gently pounded
1 Tablespoon sesame seeds
1/2 teaspoon turmeric
2 teaspoons cayenne or Indian red chili powder
~ 2 teaspoons salt, or to taste
1 handful cilantro, chopped (optional)
1 tsp sugar
2-1/2 cups atta (chappati flour)


Clean the kale leaves, remove the tough ribs, and chop the leaves very fine, or put them in a food processor and pulse a few times until they are shredded.

Heat oil in a large kadhai or wok, and add ajwain, sesame, and chopped kale. Add chili powder, turmeric, and salt. Cook for a couple of minutes or until the kale is wilted and starting to exude some moisture. Add the sugar and cilantro and turn off the heat.

Let the mixture cool a bit, and then add it back to the food processor with the dough blade. Add the flour, and turn the processor on, slowly adding in about 3/4 cup of water. Add more water by the teaspoon until the dough starts to come together in to a ball. You can also knead by hand if you do not want to use a food processor.

Knead in a wide pan spread with a little flour until a smooth dough is formed. Let it rest for 10-15 minutes.

Divide the dough into about 8-9 pieces and roll each out. Spread a few drops of oil on a flat skillet and cook the parathas on both sides, drizzling a little oil as needed.

  • You could use regular or lacinato kale, whichever you like or find more easily. They both work just as well in this recipe.
  • One time I tried to be lazy and did not pre-cook the kale before mixing it the flour. The parathas were still good, but just a little drier. The cooking softens the kale and draws out its moisture, so you get soft pliable parathas. If you like them crisp, use the kale raw.
  • If you prefer smaller and thinner parathas, use smaller balls of dough.

Additional Tips:

The paratha dough can be prepared about a day ahead of time, and can be frozen as well. It thaws easily and you can be ready to roll parathas effortlessly in a few hours.

Paratha dough

Do you have any favorite kale dishes? I am looking for more ideas, so please do share!

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