HELP! I never thought I’d see this day!! I’ve become one of those Kale addicts. I can’t have enough of it, and have been making so many new recipes with Kale. I shall share all of them in the days that follow.
First though the rosti I made today was divine. I think I might have died and gone to heaven. IT was that spectacular.
Oh and by the way, I’ve also turned into a gluten free monster. So that’s why quinoa & no wheat in this flatbread or rosti however you wish to call it.
Quinoa by the way is fast becoming a staple in my heritage. Southern Indian Brahmins have been using all sorts of gluten free grains in cereal for generations. Another amazing recipe to follow soon from my childhood bestie. So why quinoa? Other than an amazing protein kick, its also not high in carb, plus its awesomely gluten free. Being heavily into yoga, I constantly monitor my reaction to foods and being sensitive to their impact on my body, read BELLY! Wheat has gotten a bad rap. My objection to wheat is not because of what I’ve been reading. I’m pretty simple in that way. I listen to my body and it doesn’t like wheat, the bloating and the weight gain and the general feeling of lethargy after a wheat meal, I can do without.
Kale has been worshipped for quite a while now. I’ve been a bit slow on getting on the kale bandwagon, but now that I’m on it, no looking back for this chica 🙂
In this recipe, I used the easiest way to make flatbreads, mix everything together & cook on the griddle.
|1 cup boiled red potato, peeled and mashed
1 cup washed and finely chopped kale, woody stems removed
¼ cup red onions, chopped
1 tbsp fresh garlic, minced
1 tbsp fresh ginger, minced
¾ cup quinoa flour
½ tsp turmeric
1 tsp gunpowder(or lesser depending on your heat tolerance)
½ tsp roasted and ground cumin seeds
½ tsp mango powder
Salt to taste
Lightly bind together with about ¼ cup water(go slow on water adding a little at a time, you don’t want the dough to get too runny)
• Roll each one in flour and then press in hands to flatten
• Do as much hand pressing as possible since quinoa lacks gluten so it will tend to fall apart if you use rolling pin too much
• When hands have flattened dough as much as possible, then coat dough in flour and roll out lightly.
• Cook on griddle till both sides are well cooked
• Add a dollop of butter or coconut oil
• Serve with yoghurt raita sprinkled with roasted cumin powder.
— soul of spice —