Kale and Tomato Flatbread
by Anu Nagaraja
This recipe has been viewed 3336 times
A wholewheat flat-bread with added nutritional value of kale and tomatoes.
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Kale and Tomato Flatbread recipe - How to make Kale and Tomato Flatbread
Preparation Time:    Cooking Time:    Total Time:
Makes 16 pieces
- Firstly, cook the kale leaves in boiling water for 6-8 minutes, then drain and cool.
- Make a paste of the cooked kale adding just small amount of water. Keep aside.
- Chop the tomatoes roughly and grind into a paste in the same mixer grinder jar. Keep aside
- In a large bowl, take the flour, add salt to taste and mix it in well using your hand
- Then add pureed tomatoes and kale, curds, turmeric powder, green chili paste,grated ginger
- Mix everything well and form a soft but smooth dough. You may not need any additional water at all since the pureed vegetables contain moisture so does the natural yogurt
- Keep it covered and rest it for 20 minutes
- To prepare rotis, take a small portion of the dough about a small lemon size, roll it between your palms to smooth-en it
- Flatten it to make a small patty and dip in some additional flour
- Place it on the work surface, flatten it using a rolling pin to about 6"-7" diameter, not too thick nor too thin
- Now place this on a heated skillet. Cook on medium heat until you note bubbles forming over it
- Flip it over. Cook by pressing gently with a flat ladle all over to ensure even cooking
- Now apply 1/2 tsp of oil on the surface of the roti. Flip and cook by pressing gently all round
- Apply oil again on this other surface, flip, press and cook until dark brownish spots appear all round
- Transfer to a paper towel or straight onto the serving plate
- Enjoy kale and tomato roti with any gravy side dish
This recipe was contributed by Anu Nagaraja on 16 Nov 2014
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