Wash kale thoroughly, remove the stem or rib, and steam with a little water in the microwave until softened. Chop the kale and reserve the water for the dough.

In a bowl, combine whole wheat flour, salt, and oil. Add the chopped kale and mix well.

Gradually add the reserved kale water, kneading to form a soft, non-sticky dough. Grease the dough with oil and cover to rest.

Boil potatoes until tender. Cool slightly, peel, and mash them.

Add chopped onions, green chillies, ginger paste, red chilli powder, garam masala, salt, and sugar to the mashed potatoes. Mix well and let it stand.

Divide the kale dough into equal portions. Roll out medium-sized rounds (about 2 inches) not too thin.

Place a spoonful of potato stuffing in the center of each rolled-out dough round.

Bring the edges of the dough together to seal the stuffing completely, ensuring no air is trapped inside.

Gently press the stuffed dough ball and roll it out into a round parantha.

Heat a griddle (tawa) on medium-high heat. While the paranthas are being rolled, heat the griddle.

Apply oil or butter to the griddle and shallow fry or roast each parantha evenly on both sides until golden brown.

Serve hot with chilled plain yogurt or sweet/salty lassi.