1. Chop the kale leaves finely using the food processor.

2. In a bowl, add the kale, ginger, green chilies, spring onions, whole wheat flour, salt, garam masala and ½ teaspoon of vegetable oil. Mix well.

5. Start adding water slowly to the flour mixture while mixing it all.

6. Knead the mixture with your hands until everything comes together as a soft and smooth dough.

7. Cover the dough with cling film and let it rest in the refrigerator for 30 minutes.

8. Divide the dough into 6 equal round balls.

9. Take 1 dough ball and dust it with some wheat flour. Using a rolling pin, roll the dough into an 8-inch circle.

10. Heat the non-stick pan using medium heat. Add ½ teaspoon of cooking oil.

11. Place the rolled paratha on the pan. Once some golden spots appear on the side facing down, flip the paratha. Press the paratha with a spatula until some golden spots appear on the other side.

12. Repeat the same process for the rest of the paratha.

13. Serve the kale paratha immediately.