• Wash, the Kale thoroughly. Any variety Kale is OK: shown here is Lacinato Kale
  
• Shown here: Purple Kale
  
• Trim the thick stems and leaf-stalks - set aside for another use, such as for making a spicy pickle (posted on this blog).
  
• Finely chop the trimmed leaves. Measure, tightly packed, to a heaping 1 cup. Shown here - chopped Lacinato Kale
  
• Shown here- trimmed and chopped Purple Kale
  
• Transfer to a microwave-safe glass/ceramic bowl (cereal bowl works well) and microwave on hi for 1 min.

  The volume reduces quite dramatically as the Kale wilts upon cooking, to about 1/3 cup packed after cooking.
  
• Trim the base of each green onion (with the fibrous roots) and slice the green onions - all parts (white, light green and dark green) - about 1/2 cup, loosely packed.

  Transfer to a microwave-safe glass/ceramic bowl (cereal bowl works well) and microwave on hi for 1 min.

  The volume reduces dramatically, to about 1 tbsp, after cooking.
  
• Place the whole wheat Chapati Atta in a shallow mixing bowl. Add Besan, cumin powder, coriander powder, fennel powder, Amchur, salt, chilli powder and 1 tsp oil. Add cooked Kale and green onions and mix well.
  
• The cooked veggies tend to clump together, so work with your fingers to "de-clump" and distribute the veggies evenly.
  
• Add water as needed to make a stiff dough. Depending on the moisture released from the veggies, you will likely need about 1/4 cup water.

  If you do need to add more water, add only about a teaspoonful at a time., working it in well to see if the dough comes together, before adding any more water.

  NOTE: Do NOT add too much water or the dough will become too soft. It will become even softer upon resting, as the salt in the dough makes the veggies release more moisture. Extra-soft dough will be sticky and difficult to roll into Parathas.
  
• Smear the dough with a few drops of oil, cover and set aside to rest 15-20 min.
  
• Meanwhile, get everything ready for serving the Parathas.

  Put out the yogurt and toppings (Chaat masala, salt, pepper (in a pepper grinder, preferably), red chilli powder, dried mint flakes), along with assorted spicy pickles - mango, green chilli, lemon, etc.

  Cut up some cucumber, carrots, radishes, etc., for a simple side-dish.
• About 5 minutes before you want to start making Parathas, place a Tavaa (griddle) on the stove-top and start preheating it, on low-medium heat for about 5-7 min.
• Meanwhile, divide the dough into 8-9 equal portions, and shape each portion into a smooth ball, about the size of a lemon.

  Keep the dough balls covered while you make the Parathas to prevent them from drying out.
  
• Flatten a dough ball slightly and roll in flour.
  
• Sprinkle a little flour on the Chakla (Polpaat; rolling board) and place the floured dough ball on it.
  
• With a dry rolling pin, roll it out into a 6-7 inch circle, dusting with a little flour, if needed to prevent sticking.

  NOTE: At this stage, decide whether you want to make simple Chapati-like Parathas or to make Parathas with flaky layers.

  Simple Parathas are a little faster, so if you're in a time crunch, this might be your better option. Continue with the directions below if this is what you decide.

  Flaky Parathas will take an extra minute or so for each Paratha. Thes separate into delicate flaky layers during cooking and taste a little richer than the simple Parathas. Scroll down to the section on Flaky Parathas for directions on how to make these from the rolled out dough circle.
  
• Carefully transfer the rolled Paratha to the hot griddle (pre-heated 5-7 min on medium-hi heat). Add a few drops of oil or Ghee on the top side, spread gently with the back of a spoon, cook for about a minute (medium-hi) and flip.

  You should see some golden-brown spots on the cooked side. Scatter a few drops of oil on the top and spread with the back of a spoon. Cook for about a minute and flip again to check for browning on that side.

  These golden-brown bits are just a bit crispy and really add a delightful burst of extra flavor to the Paratha.

  Note: You may need to adjust the heat settings on your stove - see Recipe Notes for detailed tips to ensure that you are using the correct heat setting on your stove.

  Serve the cooked Paratha immediately.
  
• Repeat with the rest of the dough balls. If not serving immediately, stack the "finished" Parathas on a plate or in a Roti Dabbaa (or Tortilla keeper box).
  
• Serve hot Parathas, preferably as soon as you make them, accompanied by Yogurt and spicy pickles. Shown here with spicy pickle made with kale leaf-stems and yogurt, sprinkled with salt, pepper and red chilli powder.
  
• Enjoy!

Flaky Parathas - optional

• Add a few drops of oil to the rolled dough circle, pat with your fingers to spread all over, and fold the dough circle into a half-moon shape, matching the edges as closely as possible.
  
• Add a few more drops oil on the top, pat and fold again.
  
• Gently pinch all the open edges together.
  
• Roll in flour again.
  
• With a rolling pin, roll into a triangle., dusting with a little flour if needed. Try to maintain an even thickness as you roll out the Paratha.
  
• Place the rolled Paratha on the hot Tavaa (griddle); add a few drops of oil all over. Spread the oil with the back of a small spoon. Cook on medium-hi heat - adjust the settings on your stove as needed - see Recipe Notes.
  
• Flip after about 1 minute, using a sturdy turner. Add a few more drops of oil and spread with the back of a small spoon.
  
• Flip again after about a minute, to check if well-browned.
  
• Serve sizzling hot, with yogurt and spicy pickles. Enjoy!