You are here: Home > Course > Main Course > Rotis / Puris / Parathas > Indian Rotis > Kale and Tomato Flatbreads Kale and Tomato Flatbreads by Anu Nagaraja Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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Kale and Tomato Flatbreads recipe - How to make Kale and Tomato Flatbreads Tags Indian Rotis Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 4Makes 4 servings Ingredients 3 cups whole wheat flour (gehun ka atta)4 cups kale2 tomatoes2 tbsp curds (dahi)2 tsp green chilli paste1 tsp grated ginger (adrak)1/4 tsp turmeric powder (haldi) salt to tastesome additional flour for dusting Method MethodFirstly, cook the kale leaves in boiling water for 6-8 minutes, then drain and coolmake a paste of the cooked kale adding just small amount of water. keep asidechop the tomatoes roughly and grind into a paste in the same mixer grinder jar. keep asidein a large bowl, take the flour, add salt to taste and mix it in well using your handthen add pureed tomatoes and kale, curds, turmeric powder, green chili paste,grated gingermix 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 yogurtkeep it covered and rest it for 20 minutesto prepare rotis, take a small portion of the dough about a small lemon size, roll it between your palms to smooth-en itflatten it to make a small patty and dip in some additional flourplace it on the work surface, flatten it using a rolling pin to about 6"-7" diameter, not too thick nor too thinnow place this on a heated skillet. cook on medium heat until you note bubbles forming over itflip it over. cook by pressing gently with a flat ladle all over to ensure even cookingnow apply 1/2 tsp of oil on the surface of the roti. flip and cook by pressing gently all roundapply oil again on this other surface, flip, press and cook until dark brownish spots appear all roundtransfer to an absorbent paper or straight onto the serving plateenjoy kale and tomato flat-bread with any gravy side dish