Friday, June 28, 2013

Kale Parathas

The benefits of eating kale are now much published and touted everywhere. As someone who enjoys eating all kinds of greens, I do not need to be convinced why I should eat kale, or other leafy greens. However I am still looking for more ways to prepare it.

Roasted kale is lovely to snack on, but it is not a full meal. There is a stew I make with butternut squash and beans which is a favorite, but it is somewhat seasonal to late fall and winter. I have tried Indianizing kale in dals and sabjees, but they were not so memorable or repeat worthy. So I have very few "usual" dishes when it comes to kale, and one of them are these parathas.

This is a perfect example of why only certain things make it to this blog, because I have to make it multiple times to be sure, and I also need to get some decent pictures. On to the recipe, which comes from the trusted cooker. I have tried her suggested variations with green chilies, and with amchur, but here is how I like them best, with a few little changes.

Kale Parathas
Kale Parathas with the favorite things to go with it, like pickles and sour cream

I get about 8  big fat parathas with the quantities given here.

Ingredients:

4 cups chopped lacinato kale
1 Tablespoon oil + about 1-2 Tablespoons for cooking the parathas
1 teaspoon owa (ajwain), gently pounded
1 Tablespoon sesame seeds
1/2 teaspoon turmeric
2 teaspoons cayenne or Indian red chili powder
~ 2 teaspoons salt, or to taste
1 handful cilantro, chopped (optional)
1 tsp sugar
2-1/2 cups atta (chappati flour)

Method:

Clean the kale leaves, remove the tough ribs, and chop the leaves very fine, or put them in a food processor and pulse a few times until they are shredded.

Heat oil in a large kadhai or wok, and add ajwain, sesame, and chopped kale. Add chili powder, turmeric, and salt. Cook for a couple of minutes or until the kale is wilted and starting to exude some moisture. Add the sugar and cilantro and turn off the heat.

Let the mixture cool a bit, and then add it back to the food processor with the dough blade. Add the flour, and turn the processor on, slowly adding in about 3/4 cup of water. Add more water by the teaspoon until the dough starts to come together in to a ball. You can also knead by hand if you do not want to use a food processor.

Knead in a wide pan spread with a little flour until a smooth dough is formed. Let it rest for 10-15 minutes.

Divide the dough into about 8-9 pieces and roll each out. Spread a few drops of oil on a flat skillet and cook the parathas on both sides, drizzling a little oil as needed.

Notes:
  • You could use regular or lacinato kale, whichever you like or find more easily. They both work just as well in this recipe.
  • One time I tried to be lazy and did not pre-cook the kale before mixing it the flour. The parathas were still good, but just a little drier. The cooking softens the kale and draws out its moisture, so you get soft pliable parathas. If you like them crisp, use the kale raw.
  • If you prefer smaller and thinner parathas, use smaller balls of dough.

Additional Tips:

The paratha dough can be prepared about a day ahead of time, and can be frozen as well. It thaws easily and you can be ready to roll parathas effortlessly in a few hours.

Paratha dough

Do you have any favorite kale dishes? I am looking for more ideas, so please do share!

12 comments:

Ilse X said...

We don't eat kale much in southern Germany, I believe up north they eat it with sausages. Your parathas look delicious. And thanks for making me feel less of a freak about the Ikea brushes ;-)

evolvingtastes said...

Thanks Ilse. I imagine kale is used a lot in Italy, in soups and pasta, but don't recall seeing it much on menus during my very short stay there.

Vaishali Honawar said...

Hi ET, I've been trying kale in all sorts of recipes too and just made a Spinach-Kale rice yesterday. Your kale parathas look awesome. I am pinning this.

evolvingtastes said...

Vaishali, thanks for the link love! I look forward to seeing the rice on your blog

Ilse Threefivesix said...

Sadly, you havn't been in the kitchen much recently :(
Is life getting in the way of cooking?

Shammi said...

Don't care much for kale, but I think parathas are the way to go with this vegetable - can't believe that it never occurred to me! :) Thank you thank you thank you!

evolvingtastes said...

Ilse, for some strange reason I did not get a notification about your comment, but yes, your guess was correct! Life was getting somewhat in the way of cooking, but even more so in the way of taking pictures and writing. Hope next year is better

evolvingtastes said...

Shammi, good to see you here! You're welcome, you're welcome, you're welcome. Incidentally, when I saw your spinach and potato puff pastries, I bookmarked it thinking I could use kale in it just as well.

Ilse Threefivesix said...

...and yes! say Amen by all means!
Happy 2014 - wishing you lots of time to do what you enjoy.

evolvingtastes said...

Thank you, Ilse. :)

Laavanya said...

Kale parathas is a great idea... and the tip to freeze them is very useful indeed. Will give it a try sometime. I have an Aloo Kale subzi on my blog that my family loves... perhaps you can give that a shot if you'd like...

evolvingtastes said...

Laavanya, thank you so much for the suggestion! I have checked it out, and will definitely give it a try.

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