Parathas with Avocado??? quite interesting isn’t it?? Recently bought a pack of flavored tortilla from a speciality store which had one variety with avocado, it was so delicious and that inspired me to try this with our chapatis. This fruit is full of buttery creamy green flesh with plenty of healthy monounsaturated fat. That’s a green signal for a good diet and have used it as a substitute in the place of regular fat in our parathas. They are perfect for school or work lunch with simple yogurt dip or curry!
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|2 cups||Wheat flour / atta flour|
|1/2 cup||Water (exact measure)|
|1/2 cup||Onion (finely chopped)|
|2 cloves||Garlic (finely minced)|
|2 teaspoons||Coriander leaves (finely chopped)|
|3/4 teaspoon||Red chili powder|
|1/4 teaspoon||Garam masala powder|
Choose ripe Avocado which normally looks dark green on outside and should feel soft when touched. Even if you get an unripe one, place them in a brown paper bag and it will ripe in 2 days. Using your knife, cut around the seed and twist, which will separate them into two halves. Using a spoon scoop out the flesh.
Chop the onions and garlic, lightly saute in a pan with few drops of oil and cool completely. In a large bowl, sieve flour, salt, red chili powder, garam masala powder and add the avocado flesh, finely chopped coriander leaves and onion mixture. Combine everything to a crumbly texture. Add water slowly and knead to make a soft sticky dough. (10 minutes) Cover and let it rest for 30 minutes.
Divide them into equal portions, may yield 10 to 12 depending on the size. Roll them to make small balls, roll out to a round disc using enough flour for dusting, fold into half, again fold that into half to form a triangle. Dusting with flour, flatten the small triangle to slightly bigger shape with 1/8 ” of thickness. You can avoid this whole decorate thing and proceed like making chapatis. The above picture is just the ” mini me” replicate of my original avocado parathas, mainly shared for showing the method of folding.
Heat a tawa or iron griddle and toast the parathas for few seconds on one side, add few drops of oil if you wish but not really necessary. Flip to the other side, it will puff up, remove and serve warm with chana masala or any gravy of your choice.
- Yield: 12 Parathas (5″ approx)
- You can also make these as regular chapatis or stuff plain dough with sauteed avocado onion mixture or even leftover guacamole.
- Drizzle of little ghee gives nice flavor and adds softness to the chapati, but its totally optional. Use ghee if serving little kids or when you pack this for school lunch.
- So What to do with the seed?? Reserve and throw it at me if you don’t get this right.