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.
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| Paratha with Kale, Scallions, Carrot & Feta |
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| I already took a bit out of it. |
