THE BOMBAY WRAP

I created this today and you might like it. If you don't live near an Indian grocery store you might want to take a trip to one first.

THE BOMBAY WRAP

I used an Ajwain Paratha for this wrap. I don’t find those large tortilla things found on the grocery shelves to be edible. It bewilders me how can something last that long on a shelf and still be good for you. Ajwain is not a seed though it looks like caraway and cumin, but a fruit pod. Its flavor is similar to oregano and anise and it’s used in a similar way as an anti-flatulent. I found some in the refrigerator of an Indian grocer in Albany, NY. Two come in a package. So this recipe serves 2.

3 scallions, white and green parts, sliced

2 carrots, grated

1 bunch lacinato kale, de-stemmed

1-2 tablespoons olive oil

Bulgarian feta

Zatar, optional

Black pepper, optional

Steam the kale leaves until they wilt with just the water on the rinsed leaves. Let cool slightly, then rough chop.

Heat a non-stick pan to medium-high and warm the olive oil. Add the scallions to sauté 1-2 minutes. Add the grated carrots, sauté another minute. Then add the chopped kale and sauté, stirring, until the kale is cooked through. You might need to add a bit more olive oil. Sprinkle with a pinch of zatar and a grinding of black pepper. You don’t need any salt because the feta is very salty.

Warm a cast iron pan and heat the paratha on both sides. Transfer to a plate. Place the kale mixture in the center of the paratha and sprinkle some crumbled feta cheese on top. Roll and serve.

Paratha with Kale, Scallions, Carrot & Feta

I already took a bit out of it.