Celery and Kale Paratha

Celery and Kale Paratha is a healthy and delicious flatbread made using the fibrous stalks of celery and nutrient-rich kale.

Prep Time: 15

Cook Time: 30

Resting Time: 30

Clean and rinse the celery stalks and roughly chop them
4-5 Celery Stalks
Remove the hard stalks of kale and roughly chop the kale
2 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 cup of wheat flour, 1 teaspoon of red chilly powder, 1 teaspoon of turmeric powder, 1 teaspoon cumin seeds, A pinch of asafoetida, Salt
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.

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

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.