OMG, its been a long time since I sat down to pen on my experiences from my kitchen. Life is very busy with two kids and I have also been reading up and learning photography. Check out my sample work at ©Piah Photography. So if you live in the bay area and like my work that I have been learning, practicing and perfecting, contact me. Ok, photography aside, did you realize that my previous post was also about Kale and starts with “Mighty”? That’s because truly Kale is a mighty vegetable, so nutritious, so superior, so exceptional that I had no way getting around with the post without having to name it with the term “Mighty”. And I promised that I will tell you another way to make use of Kale and such is this recipe. I am sure you will enjoy it. Once you can make this recipe, you can use the same for Spinach and other greens. How versatile!
1 Bunch Kale
1 tsp Ajwain
Vegetable or Canola Oil
Salt per taste
1 tsp Garam masala (Optional)
1 tsp red chili powder or per taste
2 Cups Whole Wheat or MultiGrain Flour
Flour for rolling
Remove the thick rib from the centre of the kale. Just fold the kale such that the leafy ends touch each other and rib is on one side. Use a knife and cut it out. Finely chop the kale. Add this to the flour, add all the spices, 1 tsp oil and knead it well. Use water if necessary to knead. Let it rest for about 10 mins. Heat a flat pan, let it be on medium high flame. Take some dough, about a spoonful roll it into a ball in between your palm. Dip it in the flour and using a rolling pin, roll it. Use flour as needed and roll it until you get the desired size and thickness. Put it on the pan, let it remain for about a minute, flip it. After the bottom side starts to brown just a little, drizzle some oil on the top, flip it again and press it all over for it to brown and crisp a little, flip again and repeat the same. Serve hot with some plain yogurt and aloo saag. Heaven is just bites away!