December 25 is not really a day to spend in front of the laptop, trying to compose a post about a new recipe. This is a day to revel in the joy of watching the kids opening their presents and the jaw dropping realization of how quickly they're capable of trashing a room in minutes, but then again, my resolution is getting the better of me. As Indian style breads go, there is no dearth to what may be mixed into the dough and with each new ingredient , there is a different unique flavor profile.
I had some Baked Kale chips left over from a couple of days ago, that had met the fate of any half eaten packet of chips. that is, crushed into pieces. And really, there are few things as unappetizing as broken chips. I did not have the heart to waste these gorgeous crimson bit, I gave them an extra smack to pulverize them and added the lot to 2 cups of whole wheat flour with some seasoning.
Disclaimer, when I made Methi theplas from Manisha Pandit's recipe, I was hooked and this recipe follows the flavorings that she used. Kale lacks that strong flavor that fenugreek has, but has a characteristic cabbage like appealing flavor. To make Kale chips, simply brush washed and dried Kale leaves with some oil and bake for 20 minutes in a 200 F oven. You'll need about 6-7 large leaves for this recipe. Ensure that the veins are completely removed. These will otherwise dry into tough twigs that can be pretty unpleasant.
Kale Parathas (Inspired by Manisha Pandits recipe for Methi Thepla)
2 cups whole wheat flour (Atta)
1/2 cup Chickpea flour
1/2 cup finely pulverized Kale chips
1/4 cup chopped cilantro
1/2 - 2 cup yogurt
Salt to taste
2 tablespoons oil
1 teaspoon garam masala
1/4 teaspoon turmeric.
1/4 teaspoon cayenne
1 tablespoons minced ginger
2 -3 green chilies finely minced
Oil for pan frying.
Heat the oil and add the turmeric, chili powder and cayenne along with the ginger and minced green chili.
Allow the spices to bloom and add the sizzling oil to the flour. add the required amount of yogurt and knead into a dough.
Divide the dough into ping pong ball sized pieces. Roll each piece of dough into a thin circle (using oil instead of flour to roll the dough keeps it from sticking onto the flat surface or the rolling pin.).
Toast each paratha on a flat skillet brushing the surface with oil (about 2 minutes on each side, until you see brown spots). Serve with plain yogurt or your choice of pickles (My pick.. a sweet mango pickle).