Kale and Kabocha Paratha
This kale and kabocha paratha is a wholesome twist on the classic Indian flatbread with fall seasonal flavors perfect to serve with curries, yogurt, or pickles.
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Servings: 12 Parathas
Ingredients
- 2½ cups Whole wheat flour
- 1½ tsp Salt
- 1½ cups Kale chopped and packed
- 1½ cups Kabocha squash peeled, and chopped
- 1-2 Green chilies
- 1½ in Ginger chopped
- ¼-⅓ cup Water
- 1 tbsp Oil
- 2 tbsp Sesameseeds roasted
- ½ tsp Turmeric
To cook
- 4-5 tbsp Oil or ghee
Instructions
- Add the kale, kabicha squash chunks, ginger, green chili to the food processor and process until you get a coarse texture.
- Make a soft dough with the whole wheat flour, kale mixture, one tablespoon oil, roasted sesame seeds, turmeric, salt by sprinkling water. Cover and rest for 15 minutes.
- Divide the dough into 12 portions.
- Roll into a 7-9 inch disc by dusting with flour as necessary. Spread a little ghee/oil. Keeping the edges intact, cut horizantal lines with a knife. Stack the dough keeping the edges together and make a coil shape. Dust with flour and roll into a 7-8inch disc.
- Heat a pan on medium flame. Place a paratha on the pan and cook for 2 minutes, flip and cook for a minute. Brush both the sides with ghee/oil.
- Serve with curries, pickles, or chutneys.