Wednesday, January 28, 2015

Kale Paneer Paratha / Kale and indian cottage flatbread..


Kale has been named one of the most healthy foods or you can call it a "superfood". Kale is very high in beta carotene, vitamin K, Vitamin C and calcium. Kale contains sulforaphane which has excellent anti cancer properties. Boiling reduces sulforaphane, but stir-frying or steaming does not result in significant loss. Kale also has a group of resins called as bile acid sequestrants which have been shown to lower cholesterol and also decreases the absorption of dietary fiber. More on Kale here.


I use Kale regularly in my smoothies but it was Anu's post on Kale tomato Parathas that gave me the inspiration to try making the parathas. I made the parathas and believe me , my family just loved it..even my little picky eater.  As I have mentioned earlier, parathas like these are an excellent way to sneak in a few veggies in his diet:)


So here is how you too can make this healthy flatbread..

INGREDIENTS:
(Makes 13-14 parathas)
  • Kale (washed and chopped) : 4 cups 
  • Ginger (grated) : 1 tbsp
  • Cumin seeds : 1 tsp
  • Oil : 5 tsp + more for frying the paratha
  • Tomato (chopped) : 1/2 cup 
  • Turmeric powder / Haldi : 1/2 tsp 
  • Indian cottage cheese/ Paneer (grated) : 3/4 cup 
  • Red chilli powder : 3/4 tsp (Adjust according to taste)
  • Whole wheat flour : 2 - 2 1/4 cup (approximately)
  • Salt as per taste
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml


PROCEDURE:

  • Wash the kale leaves and chop them .

  • Heat 2 tsp oil in a pan. When hot , add the cumin seeds. When it starts to splutter, add the grated ginger and saute for a couple of minutes.


  • Add the chopped kale and saute until the leaves are softened.

  • Add turmeric powder. Once done, set the mixture aside to cool down.

  • Grind together the kale mixture and chopped tomatoes into a smooth paste.(Use as little water as possible while grinding).


  • To the ground paste, add the grated paneer, red chilli powder and salt. Mix well.


  • Add the flour little by little and knead a soft yet non sticky dough.Add 3 tsp oil and give a final knead. Cover and let it rest for about 15 minutes.

  • Heat a nonstick griddle / tawa. Divide the dough into 13- 14 balls.

  • Take a ball . Dust it will flour and roll it into a circular thin roti / disc.


  • When the griddle is hot, add the rolled roti. Once you see bubbles appearing on the surface, flip the roti. Add 1/4 tsp of oil on the top surface and spread properly. Using the back of the spatula, press the roti all over so that it cooks well. After a minute or two, flip it again and apply 1/4 tsp oil on the other surface too. Once nice brown spots appear on the surface , remove the roti and set it aside.





  • Repeat the same process with the other dough balls.

  • Serve the Kale Paneer parathas hot . I served mine with spicy potato cubes  and chilled yogurt.
HAPPY COOKING!!!



18 comments:

  1. lovely parathas dear Shubha with addition of paneer ! and thanks for the mention :) yummy!

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    1. Thanks alot dear:) thank you for being the inspiration:)

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  2. Awesome awesome awesome! That's the only word for this Incredibly GREEN Kale Paneer Paratha! :-)

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    1. Ty so much Anu:) I am glad you like it:)

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  3. Another excotic kind of parathass..
    Lovely

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  4. Delicious parantha. I would love to add this on my breakfast menu. Yummy yummy

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  5. Lovely ones and nicely presented. Need to make this one sometime.

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    1. Do try it dear ..eagerly waiting your feedback:)

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  6. Awesome parathas...Loved it Shubha:)

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    1. Ty so much Padma..truly appreciate it!!

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  7. Well explained recipe. The parathas look lovely. Perfect for breakfast.

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  8. very excited to try this with Kale in my fridge. Great idea of using kale in indian food.

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  9. So exciting. Love the outcome and the color is so good.

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