Soft whole-wheat dough is stuffed with a mixture of spices, mashed potatoes and kale, rolled into a thin disk. It is then, charred on a hot skillet with some ghee or butter. Potato and Kale Stuffed Paratha is one of those carb-loaded meals that is best for breakfast so that you could burn off the calories during the day. But when the craving hits, you can’t really help it and then, you see yourself enjoying it for dinner. Paired with some yogurt and spiced pickle, it’s such a comforting meal.
Potato, being a quintessential part of Indian cooking, makes appearance everywhere from stir-fries to curries to stuffed Indian flat bread (parathas). While there are various fillings that you can use for stuffed parathas, somehow the simple mash potato (aloo paratha) always wins more hearts. It’s also my favorite. At times, when I prep for aloo paratha, I make some extra filling so that I can add some greens to the mashed potatoes for a back to back stuffed paratha meals.
I remember when I made stuffed paratha for the first time. It was after our marriage and I wanted to impress him. We ended up eating instant noodles because I made a complete mess and left the kitchen frustrated. It took me several attempts to learn the trick of making stuffed paratha and potato, being the easiest one, became my favorite.
Few key points to keep in mind:
- Doesn’t matter what kind of filling you wish to stuff, just make sure it’s very finely chopped. You could cook the filling before stuffing or stuff it raw, either way, just make sure it doesn’t have a lot of moisture. When I cooked the kale and mashed potato paratha, I made sure that the kale is very finely chopped. The filling needs to have even texture so that when it’s filled and rolled, it spreads uniformly.
- When you are rolling, don’t put too much pressure. Make soft motions so that the stuffing doesn’t come out. Make sure you sprinkle enough flour so it doesn’t stick to the rolling pin.
- If some of the filling breaks out, just sprinkle some flour on top and continue rolling. We like it when the filling breaks out a little because as it chars on the hot skillet, it adds an extra flavor and a light crunch too.
- For the dough
- 2 cups whole-wheat flour
- ½ teaspoon salt
- 1 tablespoon oil
- 1¼ cup warm water
for the stuffing
- 4 to 5 kale leaves, 4.85 oz/ 138 g, very finely chopped
- 2 medium potatoes, 2.60/ 74 g each
- ¼ cup finely chopped onion
- 1 teaspoon oil
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon chili powder
- 1 green chili, finely chopped (optional)
- ½ teaspoon aamchur, dry mango powder (optional)
- 1 tablespoon + ½ teaspoon salt
- Ghee or oil to make the paratha
- Prepare the dough by adding all the ingredients in a bowl except for water. Give it a mix. Then, pour water little by little and knead until it forms a soft dough. Depending on the type and brand of flour that you are using, you might need to adjust the quantity of water. Cover the dough with a kitchen towel and leave it aside to be used later.
- To prepare the filling, cut the potatoes in half (no need to peel) and then, place it in a pan with enough water to boil. Sprinkle 1-tablespoon salt and bring the water to a boil at high heat. Then lower the heat to medium and let it boil for 15 to 20 minutes or until the potatoes are fork tender. Once the potatoes are boiled, peel and then mash the potatoes.
- Place a heavy bottom skillet in medium heat. Pour the oil. Once the oil heats up, drop the chopped onion, followed by the remaining salt, cumin powder, coriander powder, chili powder and chopped green chili, if using. Sauté and cook for 2 minutes. Then, add the kale and cook for another 4 to 5 minutes.
- Once done, add the spiced kale mixture to the mashed potatoes and give it a mix. Check for salt and add any, if required. Also, if you prefer your paratha spicier, add extra chopped green chili or chili powder. Finally, add the aamchur, if using and mix everything together.
- To prepare the parathas, divide the dough into 10 portions. Also, diving the filling into 10 portions.
- Take one dough ball and using your hand, shape it into a disc. Then, roll the disc a little either by using the rolling pin or just by hand. You need to roll it just enough so that you can put the filling and seal it back. If the dough feels sticky, sprinkle some flour.
- Place one portion of the filling in the prepared rolled dough. Then, seal the dough by pinching the edges firmly. Shape the dough once again into a ball. Flatten the dough ball and sprinkle a little flour.
- Place the filled dough ball on the kitchen counter or a chopping board, sprinkle little flour and using the rolling pin, gently start rolling the dough from center to outward. Just keep rotating the disc and rolling into a circular shape. Shape really doesn’t matter. Just make sure that the filling is spread across evenly. If some of the filling starts to break apart, sprinkle a little flour on it and continue rolling to a thin disc.
- Place a flat skillet on medium high heat. Once the skillet heats up, place the rolled disc on it. Let it sear for 2 minutes and then, flip it carefully. Spread ½ teaspoon of ghee on the seared side and continue cooking for 1 more minute. Then, flip and add ½ teaspoon of ghee on the other side. Keep pressing the paratha with the back of the spatula as it cooks. This will help create the brown char. Once done, take it off the hot skillet and place it on a plate.
- Continue making rest of the paratha the same way.
- Paratha tastes best when served warm. Add a dollop of butter on top (optional), pair it with plain yogurt or your choice of raita. Some spicy tangy pickle on the side enhances the whole paratha experience.
NOTE: You can freeze the left-over paratha by wrapping it in a zip pouch. Make sure to freeze only after the paratha cools down completely. When you are reheating the paratha, let it thaw and then fry it on a hot skillet with a little bit of ghee.