kale

I prepared one more food from Central-India kitchen. Variations of this dish are served as a streetfood as well as for home dinners. Recipe is originated from Pushpesh Pant Indian cookbook. Taste of this dish is somewhat untypical for India because uses smoked paprika as one of the spices.

Preparation time: 30 min boiling of the potatoes, 15 min mixing on ingredients, 10 min frying.
Level: easy
Serves: two

Koostisosad:
300 g boiled potatoes
200 g boiled corn
100 g of kaale
2 greed chillies
0.5 ts garam masala
0.5 ts cumin powder
0.25 ts smoked paprica
1 tbs fresh ginger, finely chopped
Handful of coriander or parsley leaves
1 tbs gluten-free flour or all purpose wheat flour
50-100 dl sunflower oil or olive oil for dough and for friying
Sea salt by taste

Preparation:
1. Boil the potatos and cool-down
2. Boil the kale for 10 min and cood-down quickly by cold water.
3. Smash the potaots with fork (if chunks remain, it’s not a problem)
4. Cut the corn seeds from corncob, chop the kale and add to the potatoes.
5. remove chilli seeds and finely chop chillies, chop finely ginger and add to the mixture.
3. Stir-sfy in medium heat spices, onion and ginger for a 1 min
4. Add spices, chopped coriander or parsley leaves and flour. Taste with salt. Mix with hands until smooth.
5. Form small cotelettes and fry in medium heat pan util golden.
Serve with mango chutney or raita.
Ready!!