Hara Paratha - This flatbread is loaded with green goodness of kale, spinach, peas, green onions, cilantro, and deliciously flavored with spices. It's filling, wholesome, and makes an amazing anytime meal with yogurt and chutney/pickle!!!
Kale is one superfood everyone is raving about and rightly so as it's rich in Vitamin A, Vitamin C, Vitamin K, fibers, and other essential minerals. I use it in my everyday cooking in salads, smoothies, and this hara paratha with kale, spinach, and peas. Blanched and pureed spinach, besides the obvious health benefits, imparts a beautiful green hue while peas provide a wonderful texture to this flatbread. You would think that with all the healthy ingredients used, it won't be as popular with kids. But my family absolutely loves it and finds this at par with their favorite aloo paratha. Well that makes me one happy Mom:))
Traditionally parathas are cooked with butter or ghee. I have used olive oil here. But feel free to use whatever you are comfortable with. It's wonderfully crispy from the outside but soft from inside and tastes great!!!
Enjoy with a dollop of butter, yogurt, and pickle/chutney for a hearty meal!!!
Ingredients
- ½ cup kale, finely chopped
- ½ cup spinach, blanched
- ⅓ cup frozen peas, rinsed, thawed, and coarsely mashed
- ¼ cup scallions or green onions, finely chopped
- ½ medium onion, finely chopped
- 1 green chili, finely chopped
- 1-inch ginger, grated
- ¼ cup cilantro, chopped
- 1 tablespoon gram flour or besan
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- ¼ teaspoon turmeric powder
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon amchur (dry mango powder)
- 1.25 cup atta (whole wheat flour), plus some more for dusting
- 4 tablespoon olive oil, divided (or any cooking oil)
- ¼ cup water, to be added in blender with spinach
- water, to knead the dough
- butter (optional)
- salt to taste
Instructions
- Blend blanched spinach along with cilantro and little water to a puree.
- In a bowl, combine all the ingredients - atta (whole wheat flour), besan, kale, spinach-cilantro puree, mashed peas, onions, green onions, chilies, ginger, kasuri methi, 1 tablespoon oil, and all the spices. Mix well using hands.
- Slowly add water and mix nicely so that everything starts coming together. Be careful while adding water as the greens, onions and, peas also release some.
- Knead to form a soft yet pliable dough. If the dough seems sticky, dust with some flour and knead.
- Pour about half a teaspoon oil on top of the dough and knead again. Cover and rest the dough for about 20 minutes in the refrigerator.
- Later, make 6 lemon-sized equal balls from the dough. Dust it with atta and roll it into a disc of 6-8" in diameter using your rolling pin.
- Heat a pan or tawa on medium heat. Once it's hot, place the paratha and let it cook for about 30 seconds.
- Flip the paratha and apply a little oil on top. Cook for another minute or till small brown spots appear on it.
- Flip again and apply oil on the other side as well making sure it's cooked nicely.
- Repeat the process to make the rest of the parathas.
- Serve hot with butter, chutney, and yogurt!!!
Recipe Notes
- Make sure to remove any stalks or thick stems of kale.
- Adjust the spice level as per your personal preference.
- Add the water carefully while making the dough as the greens, onions and, peas also release some.
