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Kale and Tomato Flatbread

Kale and Tomato Flatbread
Recipe type: Breakfast
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
A wholewheat flat-bread with added nutritional value of kale and tomatoes.
  • 3 cups whole wheat flour (gehun ka atta)
  • 4 cups chopped kale
  • 2 tomatoes
  • 2 tbsp curds (dahi)
  • 2 tsp green chilli paste
  • ¼ tsp grated ginger (adrak)
  • ¼ tsp turmeric powder (haldi)
  • salt to taste
  • some additional flour for dusting
  1. Firstly, cook the kale leaves in boiling water for 6-8 minutes, then drain and cool.
  2. Make a paste of the cooked kale adding just small amount of water. Keep aside.
  3. Chop the tomatoes roughly and grind into a paste in the same mixer grinder jar. Keep aside
  4. In a large bowl, take the flour, add salt to taste and mix it in well using your hand
  5. Then add pureed tomatoes and kale, curds, turmeric powder, green chili paste,grated ginger
  6. 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
  7. Keep it covered and rest it for 20 minutes
  8. To prepare rotis, take a small portion of the dough about a small lemon size, roll it between your palms to smooth-en it
  9. Flatten it to make a small patty and dip in some additional flour
  10. Place it on the work surface, flatten it using a rolling pin to about 6"-7" diameter, not too thick nor too thin
  11. Now place this on a heated skillet. Cook on medium heat until you note bubbles forming over it
  12. Flip it over. Cook by pressing gently with a flat ladle all over to ensure even cooking
  13. Now apply ½ tsp of oil on the surface of the roti. Flip and cook by pressing gently all round
  14. Apply oil again on this other surface, flip, press and cook until dark brownish spots appear all round
  15. Transfer to a paper towel or straight onto the serving plate
  16. Enjoy kale and tomato roti with any gravy side dish

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