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.
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.
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.
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.
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.
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.
Purple Kale Paratha (Vegan Kale Flatbread)
- 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
- Water as required to knead the dough
Making of Kale Puree/Finely Chopped Kale
- Wash and rinse the Kale nicely.1 cup Blanched & Pureed/Finely Chopped Kale
- 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.2 cups of Whole Wheat flour, Salt to taste, 1 teaspoon Cumin seeds, 1/2 teaspoon Turmeric powder, 1/2 teaspoon Red Chilli powder, 2 Tablespoon Oil
- 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.Water as required
- After 10-15 minutes, knead the dough with minimum water to a semi-stiff consistency.
- Now add the remaining 1 tablespoon of oil and mix in the dough.
- 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.
- 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.
- Dip it into dry whole wheat flour and start rolling the paratha to the desired size (4-5 inch diameter).1/2 cup dry whole wheat flour for making parathas
- 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.
- Flip it after 30-40 seconds.
- 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)
- Apply oil and cook on the first side for 5-10 seconds.Oil for shallow frying
- Flip and try to puff the paratha by gently pressing it.
- Then apply oil and let it cook until done.
- Yummy parathas are ready
- 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.
Linking this with
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
This month the Bread Bakers are making Griddle Bread, a theme chosen by Sneha from Sneha’s Recipe. and don’t forget to check out all the amazing bread baked by our talented bakers.
Bread Baker’s Event for March 2021-Theme Griddle Breads
- Bread In A Frying Pan From Magical Ingredients
- Buss Up Shut Bread From Karen’s Kitchen Stories
- Buttermilk Scallion Flatbreads From Ambrosia
- Easy Sourdough Pancakes From Food Lust People Love
- Ham and Cheese Corncakes From A Day in the Life on the Farm
- Homemade English Muffins From Making Miracles
- Parotta – Malabar Paratha From Zesty South Indian Kitchen
- Phulka- A Whole Wheat Puffed Flatbread From Sneha’s Recipe
- Purple Kale Paratha (Kale Flatbread) From Cook with Renu
- Sourdough Crumpets From A Messy Kitchen
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