Celery and Kale paratha is a healthy and delicious flatbread made using the fibrous stalks of celery and nutrient-rich kale.
These celery and kale paratha can be served for breakfast, lunch, or dinner. They are best as travel food, finger food for your toddlers, or a great lunch box idea for your kids. And if you like to have them in a wrap, just add some filling of your choice and make it a filling roll.
Table of contents
What is Celery?
Celery is a low-calorie vegetable and can be eaten raw or cooked. As it mainly consists of water it adds a refreshing taste to any dish when cooked. When I made this Celery and Kale paratha, I was not sure how it would taste. But as said, celery added the much-needed water content to the dough as well as a nice suttle and a refreshing taste to the paratha.
How to use Celery in cooking?
I love to incorporate this vegetable into my diet. Yes at times it is difficult, but now I simply add 1 or 2 stalks in many of my dry veggies or recipes which call for mashed vegetables. Like once I added the celery stalks to my Pav bhaji and once I added it to this gajar aloo matar (Carrot & Green Peas Stir-fry). Do not add more, just 1-2 stalks is enough and it will help you add celery to your diet too. I also like to make this Celery Chutney as a side, which again is so refreshing and goes well with Idli, Dosa, and parathas.
The healthiest way to eat celery
When I like to eat it raw, I simply dip the stalks in my 1 ingredient oil-free peanut butter or this 1-ingredient sunflower seeds butter. At times I love to make this Immune boosting, Ginger, Beetroot, and celery juice or this Celery Rhubarb Pico de gallo.
I added kale to this as I was not sure if only celery paratha would be good. Also adding kale gives a nice taste and texture to the paratha. Again kale is a difficult vegetable to add to your diet or with the fussy eaters. So making this celery and kale paratha was the trick and it worked for me.
How do I eat kale to make it taste good?
Yes, kale is not loved by all. But if you want to add it to your daily diet and at the same time make it more appealing, try this Kale Toor Dal which is a quick and easy dal or shorba made in an Instant Pot using toor dal with kale in it. Another healthy curry recipe is this Vegan Kale, Tofu, and corn curry or this Purple kale paratha, where I have added only kale. Do you fancy a brownie made using kale, then try this Whole Wheat Kale Brownies. I am sure you would be addicted to this.
Recipe process of Celery and Kale Paratha
So coming to today’s recipe of Celery and kale paratha. As usual, we would be making a dough using whole wheat flour, a few spices, salt, and our main ingredient celery and kale. I have finely minced the celery and kale in a food processor. It is best to remove the hard stalks of kale if you have one. One can also blanch the celery and add it if you like.
Next, the dough is made and allowed to rest for at least 30 minutes. Though you can make them immediately, resting the dough helps to form gluten and makes a softer texture. I love to rest the dough for at least 2 hours before cooking.
The parathas are then rolled with the help of some flour. It is then shallow fried on a hot griddle or roti tawa with the help of little oil. These parathas can be enjoyed as is or with some pickle, curd, raita, dry sabji, or curries.
Unfortunately, I do not have the pics of making the dough as I had no plans to publish this. But this celery and kale paratha turned out so good that I could not resist and given this Sunday theme of Celery for Sunday Funday, I decided to post this. I would update the post with the pics next time.
Replacement for Kale
One can use spinach or fresh fenugreek (methi) in place of kale.
Shelf life of Celery and Kale Paratha
Parathas can be consumed hot or cold. They stay good for 2 days at room temperature.
Can these Celery and Kale Paratha be frozen?
Yes, you can freeze these parathas. You can freeze it cooked or uncooked. I prefer to freeze uncooked. Check my post on how to freeze parathas.
Celery and Kale Paratha
- 4-5 Celery Stalks
- 2 Cup of chopped Kale
- 2 cups of wheat flour
- 1 teaspoon of red chilly powder
- 1 teaspoon of turmeric powder
- 1 teaspoon cumin seeds
- A pinch of asafoetida optional
- Water as required
- Salt to taste
- 1 tablespoon oil for dough
- 5-6 tablespoon oil for shallow frying the parathas
- Extra dry flour for rolling
Making of the dough
- Clean and rinse the celery stalks and roughly chop them4-5 Celery Stalks
- Remove the hard stalks of kale and roughly chop the kale2 Cup of chopped Kale
- Add the celery and kale to a food processor and mince them finely.
- One can even blanch the kale and then use it.
- In a large bowl add in the whole wheat flour, red chilly powder, turmeric powder, cumin seeds, asafoetida, and salt.2 cups of wheat flour, 1 teaspoon of red chilly powder, 1 teaspoon of turmeric powder, 1 teaspoon cumin seeds, A pinch of asafoetida, Salt to taste
- Give it a nice mix.
- Now add the minced celery stalks and kale and mix this into the flour mixture.
- Give the mixture a nice massage with your hand so that the veggies release water.
- Leave the dough aside for 10-15 minutes.
- After 10-15 minutes you will see the veggies have released some water.
- Try to make dough. If required add little water at a time and make a semi-stiff dough.Water as required
- Add 1 teaspoon of oil and incorporate it into the dough.1 tablespoon oil for dough
- Let the dough rest for at least 30 minutes. (One can make it immediately, but resting helps to form gluten and make softer texture parathas)
- Heat a tava or a griddle.
Rolling the Paratha
- Make lemon size balls from the dough.
- Take one portion of the dough and dust it with some dry flour.
- Using a rolling pin and board, roll it into around 2-inch diameter.
- Apply a little oil (around ¼ teaspoon) and seal the edges.5-6 tablespoon oil for shallow frying the parathas
- Now roll the dough to form a circular disk of around 5-6 inches in diameter.
- Try to roll it as evenly as possible.
- Do not turn the paratha while rolling.
- If required add some dry flour to help in rolling.Extra dry flour for rolling
Cooking of the Paratha
- One can grease the Tava or griddle with little oil so that the paratha does not stick.
- Once the tava or the griddle is hot, transfer the rolled paratha with the top side down.
- Wait for 10-15 seconds until you see small bubbles appearing.
- Flip the paratha and let it cook on the underside for a min or so until you see bubbles coming all over.
- Cooking after the flip should be for more time as compared to the first. We want it to cook less the first time and more the second time.
- Now using a spatula apply oil all over the paratha and cook.5-6 tablespoon oil for shallow frying the parathas
- Flip, add more oil, and cook on the other side.
- Your paratha should even puff up if you follow the above-mentioned steps.
- Cook it on both sides until slightly golden brown all over or until done.
- Serve it hot or warm.
- If storing the paratha for later, wrap them in a muslin cloth and cover and keep them in a casserole or a covered box.
- Standard US Size cups used.
- The number of celery stalks and kale can be increased or decreased.
- The quantity mentioned is a rough guide, one can adjust as per preference.
Linking this with
- Apple Celery Soup from Mayuri’s Jikoni
- Bacon, Celery, & Pecan Stuffed Celery from Amy’s Cooking Adventures
- Celery and Kale Paratha from Cook with Renu
- Celery Steak from A Day in the Life on the Farm
- Gin and Celery Tonic from Karen’s Kitchen Stories
- Homemade Celery Salt from Food Lust People Love
- Pulled Chicken & Celery Sandwiches by Sneha’s Recipe
- Slow-Roasted Celery from Culinary Adventures with Camilla
- Stir-Fried Shrimp with Chinese Celery from Palatable Pastime
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