2 packets of kale leaves, ribs removed and cut into small pieces
Chaat Masala to taste
1 tbsp of olive oil
Salt to taste
Small red onion, diced very finely
Green chilli, diced very finely (optional)
2 small tomatoes, diced finely
1/4 cup yogurt, thinned out with 4 tablespoons of water
Roast kale leaves sprinkled with salt; chaat masala and a tablespoon or so of olive oil in a 300 F oven for 20 minutes or so, until leaves are crispy. Cool and use in chaat.
Put kale into individual bowls. Add some tomatoes, onion, green chilli on top. Drizzle with thinned yogurt, some tamarind and mint chutney and serve.