Thursday, August 28, 2014

Kale Paratha

Kale is one of the most abundantly available green in the US. It is nutritious, a great source of protein. These parathas are a great way to include kale in your diet.


I am not at all fond of greens that are cooked with spices in water giving you a sodden mess. There is no way I am making that ever in my kitchen. You know what I am talking about. The one that kids have the most problem with during dinner time. I would never torture my kid with that. Instead these parathas are eaten happily.


Kale can be bitter and needs to be boiled to remove the bitterness.

You will need for 5 parathas
10 leaves kale
1 1/2 cups whole wheat flour
1 tsp. paprika
1 tsp. cumin powder
1 tsp. carom seeds (ajwain or ova)
salt to taste
1 tsp. olive oil

oil to cook the parathas

Wash the leaves and cut off the stem. I even take off the center vein on the leaves. Boil in water or steam for about 4-5 minutes. Drain and wash in cold water. Puree in a blender to a fine paste using little or no water. Transfer to a bowl and add all the ingredients except the oil.


Form a dough with the water in the kale paste. If needed add additional water as needed. Using the teaspoon of oil knead the dough until soft. Keep aside for 10-15 minutes and then divide into 5 portions.


Heat a griddle pan and keep oil handy. Roll out a portion of the dough using flour as needed to prevent it from sticking to the rolling surface.


Place the rolled out paratha on the hot griddle. Let it cook for a couple minutes. Flip it over. As the paratha is green in color the brown spots may not be as visible. Do not overcook. Drizzle a few drops of oil on the top.


When the underside is cooked flip the paratha over again so that the oiled side touches the pan. Roast until done. Flip once more to roast the second side. Take the paratha off the heat.


Repeat for all the portions.


Enjoy with yogurt and pickle.


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