Spring Parathas

Photo by Giordano Katin-Grazzini

BY CATHY KATIN-GRAZZINI North Indian savory flatbreads stuffed with flavorful lentils or veggies, parathas are widely enjoyed for breakfast, lunch and snacks. Stuffed here with baby greens but lentils, split peas and veggie fillings are also delicious. To bump up their nutritional benefits these parathas are made with whole wheat chappati flour, with no oil or ghee. Serve with a vegan yogurt raita, a lively chutney or a fruit pickle for a fun meal.

INGREDIENTS

Dough

• 2 cups atta (whole wheat chappati) flour • 1/3 cup soft or silken tofu • ½ teaspoon ground turmeric • 1 teaspoon shiro (white) miso paste • ½ cup unsweetened low-fat plant milk

Filling

• 4-5 cups of baby greens • ½ teaspoon cumin seeds, lightly roasted and ground • ¼ teaspoon ajwain (carom) seeds, lightly roasted and ground • 1-2 green chilis, chopped • 2 Tablespoons cilantro, roughly cut • 1/8 teaspoon asafoetida (hing) resin, freshly ground • Season with miso powder and cayenne powder to your tastes

DIRECTIONS

Make the Dough

Combine dry ingredients in a food processor. Add tofu. Pulse to combine. Heat the plant milk in a microwave or on the stove top until very hot but before it boils. Add it little by little, pulsing until the dough forms and gathers together. Look for a pliant dough, moist but not wet.

Transfer to a bowl and knead the dough in the bowl for 10 minutes or until it is supple, soft and smooth. Cover bowl with plastic wrap and set aside for 30 minutes.

Make the Filling

In a heated skillet dry roast the seeds for under a minute until they are fragrant. Remove from heat immediately. Cool and grind.

With the skillet over medium-low heat add the greens, chilis, asafoetida, ground spices. Add a drop of water if needed to prevent sticking. Sauté only until the greens have wilted. Remove from heat, stir in the cilantro. Taste to correct seasonings, adding the miso powder and cayenne if you like heat.

With your hands roll the dough on a board into a log. Cut it into 12 pieces for appetizer-sized parathas or 6 pieces, for full-sized. Keeping the other pieces covered with a tea towel, flatten the first piece into a disc and round it with your hands into a cup. Spoon some filling into the cavity, then pull the dough over the opening from every side to close and seal it over the filling. Pat it into a patty about 3/4” thick, flour it lightly with atta, and set it aside, covered, as you prepare the rest.

Heat a non-stick pan on medium-low for 3 minutes.

With a dowel or rolling pin, gently roll out a patty in all directions to distribute the filling, taking care not to tear the dough. Brush off the surface flour and place on the skillet. Using a dampened cloth, blot the paratha and cover pan. Cook for a minute until dough begins to puff up and the bottom surface has formed golden blisters. Press down with a spatula to cook interior thoroughly. Flip, blot, repeat.

Transfer the paratha to a basket lined with a clean tea towel and cover to keep warm. Cook the rest and move them to the basket, alternating their positions to allow their hot steam to tenderize and warm them all.

Kale Pesto

and Tomato Tartines

BY ROBIN ASBELL

If chewing your way through big kale salads tires you out, try this easy kale pesto recipe. The processor makes quick work of all that green leafy goodness, and makes it into a creamy puree to spread in a sandwich.

Photos by Robin Asbell

Prep time 15 minutes Cooking time 20 minutes Serves 2

INGREDIENTS

• 6 small Tuscan Kale leaves about 1 cup, packed • ½ cup fresh basil leaves packed • 2 cloves garlic peeled • 5 Tablespoons pine nuts divided • 2 Tablespoons extra virgin olive oil • ½ teaspoon salt • 2 large slices of whole-grain bread • 2 large heirloom tomatoes or several small ones

Red pepper flakes

INSTRUCTIONS

Put a quart of water in a pot and salt it generously, use it to blanch the kale. Strip the stems and drop it in boiling water for a minute, drain, rinse with cold water, and squeeze out until dry.

Put the kale, basil, garlic, and 3 tablespoons pine nuts in the processor bowl and process. Scrape down and process until finely minced. Gradually add olive oil, scraping, and pureeing until smooth. Add salt and process. Scrape out into a small bowl. If not serving right away, cover the surface with olive oil and cover tightly.

Toast the bread, spread with pesto, then top with tomatoes. Sprinkle with red pepper flakes and remaining pine nuts.