Two kale recipes today! Both are kale versions of recipes that I have been making for quite some time now. These ones, though, provide perfect opportunity to use up any extra kale that I may have lying around in the fridge (if you saw my last post, then you can imagine that I had some!), as well as, to sneak a bit more kale into my children’s diet. I had meant to post up the original recipes before I posted these kale versions of them… but I’ve fallen behind in my blogging. So I will just go ahead and post these and the originals will come…. eventually, I promise.
My kale roti recipe is my take on the ever popular Gujarati methi roti. Methi roti or methi thelpa is a savoury version of plain roti and is made with young fenugreek (methi) leaves and spices mixed into the dough. It’s a must for a Gujarati picnic! Fenugreek is super healthy and during the summer months I grow it in container pots. I even freeze some of it away for the colder months. Despite this, it’s always nice to have an alternative when methi is not readily available. So it’s kale to the rescue!
The second recipe is for kale chickpea patties or burgers or falafel… call it whatever you like. My usual version of chickpea patties uses mint and coriander leaves. But when I have kale readily available, I use that instead.
Indian Spiced Kale Roti
If you are not familiar with making roti, you may want to check out my recipe for making traditional roti found here.
- 200 g (about 1 1/2 cup) whole wheat flour
- 1 tsp salt
- ¼ tsp chili
- ¼ tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 70 g kale leaves (stems and center vein removed)
- 1 clove garlic
- 65 g (about 1/4 cup) yogurt
- 2 tbsp olive oil
- about 1/4 cup water
- In a bowl combine flour, salt and spices.
- Using a blender, purée kale leaves, garlic, yogurt and oil until smooth. (I use an immersion blender along with the tall mixing cup that it comes with.)
- Add the kale purée to the flour and mix with a spoon.
- Add most of the water and start to form the dough by hand. Add in the remaining water, 1 tsp at a time, as required to form a soft dough. If too sticky, use a bit of oil on your hands.
- Divide into 12 balls. Roll each ball between the palms of your hands and flatten into disks.
- Cover disk with thin dusting of flour and roll out each disk into a thin, circular roti measuring 5-6 inches in diameter. Lay each roti on a clean, dry cloth in a single layer. Note, these will be slightly thicker than a traditional roti.
- Cook each kale roti as you would a traditional roti. See my post here for instructions.
Indian Spiced Kale Chickpea Patties
- 1 cup dried chickpeas soaked overnight
- 75 g red onion, coarsely chopped
- 20 g kale leaves, coarsely torn (stems and center vein removed)
- 1 large clove of garlic
- 70 grams yogurt
- 1 tbsp lemon juice
- 2 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric powder
- ¼ tsp chili powder
- ¼ tsp garam masala
- ¼ cup olive oil
- Drain and rinse chickpeas.
- Combine all ingredients, except oil, in a food processor and process until smooth and well blended.
- Heat oil in a frying pan.
- Using your hands, form the chickpea mixture into balls and flatten slightly by apply pressure with your palms. Gently place into the frying pan (careful not to splatter the oil…. hot oil burns are not pleasant!).
- Shallow fry the patties (covered) on low-medium heat for 10 min or until browned. Flip them over and continue to cook for another 10 minutes until the other side is browned as well. Alternatively, for a healthier approach, you can bake the patties in the oven instead.