KALE PARATHAS – soft and healthy Indian flat breads with whole wheat flour, nutritious kale, cilantro and some aromatics and spices like ginger and carom seeds; perfect paired with any Indian curry, yogurt/raitha or even just some Indian pickles. My stay in US is exposing me to many new fruits and veggies that are somewhat difficult to source in India and kale leaves are one among them. Packed with vitamins, minerals and a bunch of nutrients, I went ahead and picked up a bunch in the local market. My family loves to have a bowl of freshly chopped veggies for lunch and green leafy vegetables form the bulk of the bowl. Green leaf lettuce or even iceberg is good but kale I think tops my choice; I just love its texture and feel and of course, more nutritious than the other two. Although any green leafy veggie can be just roughly chopped by hand before enjoying in salads, kale needs to be prepped. You have to chop it (better if you break the leaves using your hands) and then massage them gently to soften the tough leaves which make it easier to eat and digest!
With wanting to consume it daily and parathas being one of our favorites to enjoy with curries, I decided to blend some in with the whole wheat flour/atta along with some spices to make kale parathas for lunch. A food processor (or blender) helps in chopping it finely with the spices and aromatics. Just roughly chop kale leaves and cilantro; process with ginger, salt, lemon juice and some garam masala powder to an almost fine paste. Mix this with whole wheat flour and ajwain or carom seeds to form a soft and pliable dough. Once the dough is rested, divide the dough into tennis size balls. Roll these into thin discs, spread some ghee (or oil), sprinkle more flour all over and start rolling it like a carpet. Then roll again like a swirl and then press gently.
Roll these into discs again (as thin or thick as you like) and make parathas on a hot griddle. Serve these soft, healthy and nutritious green colored kale parathas with your favorite curry or side dish. We enjoyed some with a bowl of chickpeas chole.
Love Indian parathas? Then you must give these a try too:
Mixed Vegetable Parathas Gobi Parathas Avocado and Spinach Paratha/Roti
Lets check out how to make Kale Parathas:
PIN here for later:
Cook Time: 30 minutes
2 cups loosely packed chopped kale Handful of coriander leaves/cilantro 2 green chilies ½ inch piece ginger, roughly chopped ½ teaspoon garam masala powder ½ lemon juice ½ teaspoon ajwain/caraway seeds 2 cups whole wheat flour/atta Salt to taste Oil/ghee for shallow frying the parathas Extra whole wheat flour for dusting the parathas
Instructions I’m sharing this recipe with A-Z Recipe Challenge group that I’m part of on Face book. This challenge every month is hosted by Vidya of Masalachilli and Jolly of Homemade Recipes. Each group member showcases recipes made from ingredients which start with an alphabet. This month the letter is “K” and I choose ‘kale’ as my star ingredient.
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