Kale and Tomato Flatbreads
by Anu Nagaraja
This recipe has been viewed 2139 times
Flat-bread cooked in Indian way with added kale and tomatoes.
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Kale and Tomato Flatbreads recipe - How to make Kale and Tomato Flatbreads
Preparation Time:    Cooking Time:    Total Time:
Makes 4 servings
- 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 an absorbent paper or straight onto the serving plate
- enjoy kale and tomato flat-bread with any gravy side dish
This recipe was contributed by Anu Nagaraja on 16 Nov 2014
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