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Purple Kale Paratha (Kale Flatbread) #Breadbakers

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You can jump to the recipe, but you will miss the tips and tricks mentioned in the post

Purple Kale Paratha is a healthy and filling paratha or a flatbread made using Purple Kale. It is perfect as a travel food or for your lunchbox or as breakfast or for your main meals. It really needs no accompaniments, but goes well with curd, pickle or simple potato and tomato sabzi.

Kale Paratha stacked up on a plate with a dollop of pickle on the top. Seen in the background is some potato tomato curry and pickle

Paratha or flatbread is something which I cook almost every other day. The regular wheat ones i.e roti or chapati as called, are common but I like to make more vegetable paratha as opposed to plain. It helps to add the different veggies and especially the ones not enjoyed by all. 

A vegetable paratha can really be enjoyed for any of your meals. For breakfast with your tea or coffee, for lunch with any sabzi, dal and rice and for your dinner just as is. It becomes a complete meal.

Different Vegetable Paratha Recipes

I make loads of different paratha recipes and many are there on my blog too. So if you like to add different veggies check out this Beetroot Paratha, Dudhi or Lauki or Bottle Gord Paratha, Cabbage Paratha or this Palak Paratha.

Stuffed Paratha Recipes

If you like stuff paratha, check out these winter favourites like Gobi Paratha (Flatbread stuffed with cauliflower filling), Mooli Paratha (Radish/Daikon Paratha) and this protein-rich Horse Gram Paratha

I have incorporated my mom’s tips and tricks on how to make the perfect Aloo Paratha and Paneer Paratha.

Substitutions of Purple Kale

Today’s paratha recipe is made using Purple Kale which I get here a lot from my farmer’s market. One can make this paratha from normal Kale too as well as Methi, i.e. Fresh Fenugreek leaves or even Spinach or Palak.

Purple Russian Kale

Recipes with Purple Kale

I have detailed out a bit about Purple kale in my earlier post on Vegan Kale, Tofu and Corn Curry. And if you like any easy peasy one-pot recipe with kale check out this Kale Toor Dal which is cooked in an Instant pot as well as a pressure cooker. And yes one can even make a brownie with kale as in this recipe of Whole Wheat Kale Brownies.

Recipe process of Purple Kale Paratha

The stem of purple kale is a bit tuff, so it is best to first blanch and make a puree of kale. Alternatively one can finely process it in a food processor. One can discard the stem but I prefer to use it as it has all the nutrients.

I generally finely process it and not puree it. So After blanching and chopping it finely I have added it in the flour along with spices like salt, turmeric, red chilli powder and cumin seeds along with a bit of oil. One can add ginger and garlic paste as well as green chilly too. 

Paratha served with pickle, aloo tamatar sabji, mango and home made papad

The dough is kneaded to a semi-stiff consistency and rested for 30-40 minutes. The more the better.

After that, I just divide it into equal size balls and then roll each and shallow fry them on a hot tava or a griddle. For me, each paratha should puff up, but I know its not easy for all. Below I am sharing a few tips and tricks learnt over the time

For getting the perfect soft and fluffy roti or paratha 

  • The dough should not be very stiff or tight. It should be semi-stiff. The consistency should be such that you are able to roll it with minimum extra dry flour. Consistency of dough is critical for getting soft Rotis.
  • It is best to let the dough rest for 2 hours if you can. It helps the dough to form gluten and hydrate.
  • Try to roll the roti or paratha as uniform as you can. This will help them puff up properly.
  • While rolling do not turn in between, keep on rolling on one side.
  • While shallow frying or cooking the paratha just flip it for the minimum time.
  • Do not press it too hard, just go easy and you will get the roti’s soft.

Ways to enjoy Purple Kale Paratha

  • These parathas can also be served as a wrap with some filling of your choice. 
  • You can simply enjoy them as is or with some nice chutney, a spread or a sauce.
  • If you have a super active toddler who refuses to sit and eat, roll it up and give it to them. 
  • Enjoy it with some pickle or yogurt
  • With some curry.
Kale Paratha stacked up on a plate with a dollop of pickle on the top. Seen in the background is some potato tomato curry and pickle

Can we Freeze the parathas?

The dough of the parathas does stay good in the fridge for 2-3 days. However, I do not keep any leftover dough except If I can use it for 1-time max. Instead, I make a batch and freeze it. It helps me for my morning breakfast or days when I am in no mood to cook. If you like to know how to do so, follow the process on Freezing Paratha’s here.

Close up look of a bite of paratha opened and inside texture seen

 

Kale Paratha stacked up on a plate with a dollop of pickle on the top. Seen in the background is some potato tomato curry and pickle

Purple Kale Paratha (Vegan Kale Flatbread)

Purple Kale Paratha is a healthy and filling paratha or a flatbread made using Purple Kale, perfect as a travel food or for your lunchbox, breakfast or for your main meals.
5 from 2 votes
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Course: Breakfast, Dinner, Lunch, Snacks
Cuisine: Indian
Keyword: FlatBread, Kids Food, Lunch Box, Paratha, Toddler Food, Travel Food, Vegan, Vegetables
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Servings: 12 Parathas
Author: Renu Agrawal-Dongre

Equipment

Ingredients

  • 1 cup Blanched & Pureed/Finely Chopped Kale (4-5 Cups of fresh kale will give 1 cup)
  • 2 cups of Whole Wheat flour
  • 2 Tablespoon Oil
  • Salt to taste
  • 1 teaspoon Cumin seeds -Jeera
  • 1/2 teaspoon Turmeric powder -Haldi
  • 1/2 teaspoon Red Chilli powder -or as per taste
  • Oil for shallow frying
  • 1/2 cup dry whole wheat flour for making parathas

Instructions

Making of Kale Puree/Finely Chopped Kale

  • Wash and rinse the Kale nicely.
  • Blanch the Kale. To do this, fill a pot with water. Once the water starts boiling, add kale to this.
  • Let the kale briefly immerse in the boiling water for 30 seconds to a minute. I kept for a minute as I have used some parts of stems too and they were a bit tough. (Check the step by step pics above)
  • After that remove the kale and immerse in ice-cold water. This will stop the cooking process of Kale.
  • Drain and puree or finely grate the kale and keep it aside.

Making of Dough

  • In a big bowl, add the whole wheat flour, Cumin Seeds, Turmeric, Red Chilli powder, Salt and 1 tablespoon Oil.
    Flour, Kale & Spice mix for Kale Paratha
  • Mix it well, so that the masala is well incorporated into the dough.
  • Knead the dough without water. Let the dough rest for 10-15 minutes. This will help kale release water in the dough.
    Mixed dough and kale and spice mix
  • After 10-15 minutes, knead the dough with minimum water to a semi-stiff consistency.
    Kale paratha Dough just kneaded, and is rested
  • Now add the remaining 1 tablespoon of oil and mix in the dough.
    Kale paratha Dough ready to be rolled and cooked
  • Let the dough rest for at least 30 minutes.

Making of Parathas

  • Take a lemon size ball of dough and roll it around 1-inch diameter.
    The paratha dough ready to be rolled
  • Apply a little oil (just dip your finger or use a pastry brush or a spoon and apply it).
  • Now seal the dough from all sides and form a ball.
    sealing of the dough ball 2
  • Dip it into dry whole wheat flour and start rolling the paratha to the desired size (4-5 inch diameter).
    Rolled paratha
  • Do not turn in between just keep on rolling the paratha. If required apply dry whole wheat flour in between to roll the parathas.
  • Once rolled, put it upside down on a hot greased tawa or a non-stick pan, on slow flame.
    Paratha ready to be cooked on a tava
  • Flip it after 30-40 seconds.
    paratha being cooked for first 20-30 seconds on the bottom side, now getting cooked on the other side
  • Let it cook again on a slow flame for 1-1.5 mins or until brown spots start appearing all over.
  • The above 2 steps are crucial. The timely cooking helps to puff the parathas as well make them nice and soft. (Image to show how much to cook on the bottom side)
    Paratha being half cooked on the bottom side, now ready to be cooked further
  • Apply oil and cook on the first side for 5-10 seconds.
    Applying oil to the paratha
  • Flip and try to puff the paratha by gently pressing it.
  • Then apply oil and let it cook until done.
  • Yummy parathas are ready

Notes

  • 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
  • The quantity of kale can be reduced if desired.
  • Check above for substitutions in kale.
  • Check the tips above on how to get soft and fluffy parathas.
  • Skip the red chillies if your kid does not eat spicy food
  • This paratha’s freeze well. Check out how to store parathas in the freezer.
 
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    Recipe Rating




    Mayuri Patel

    Wednesday 17th of March 2021

    Wow Renu, the purple kale changed to green on blanching! I've not tasted purple kale, but what a wonderful way to include it one's diet other than in salads. Purple Kale Parathas look so soft and tempting. Would love to have some with hot masala tea.

    Namita Tiwari

    Thursday 11th of March 2021

    We make all kinds of parathas Renu but never added kale. The parathas are definitely nutrient-dense and yummy too! thanks for inspiring.

    Radha R

    Thursday 11th of March 2021

    Love this delicious paratha. I would love to have it with a little achar and yogurt. This is by itself is a delicious and nutritious meal!

    Rebekah Hills

    Wednesday 10th of March 2021

    You packed such beautiful color and nutrition into these breads!

    Stacy

    Wednesday 10th of March 2021

    I'm jealous of your purple kale which I've never seen here but I'm glad to know that other greens are a good substitute. This looks like a fabulous way to sneak some veggies into a meal, Renu!