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You’ve heard all the jokes about millennials and avocado toast, but let’s flip the script and make a tasty avocado treat with one of India’s oldest flatbreads, parathas. The beauty of this healthy Avocado Paratha is that it can be eaten on its own along with a hot cup of coffee in the morning or can be a replacement for evening rotis. Because the dough itself is full of spices and flavour, it’s a meal in itself.
These can also be turned into stuffed Avocado parathas where you use an avocado smash in a similar way that you’d use an aloo filling but this version incorporates the avocado into the dough for a quicker, hassle-free cook.
Ingredients
- 2 large ripe avocados
- 1 tsp lemon/lime juice
- 1 ¾ cup + 1 tbsp whole wheat flour
- 1 tsp cumin seeds (jeera)
- 1 tsp carom seeds (ajwain)
- 1 tsp grated ginger
- 2 garlic cloves, minced or grated
- 1 small-sized green chilli, chopped
- ½ tsp red chilli powder
- 1-2 tbsp chopped coriander
- 4-5 tbsp ghee
- Salt, to taste
Method
- Cut, pit and peel the avocado and then mash the flesh in a bowl with a fork.
- Add ½ a cup of wheat flour, salt and lemon juice and mix until combined.
- Now start adding the rest of the flour a little at a time until it comes together into s a smooth dough.
- The moisture from the avocado should be sufficient so no water needs to be added during this process.
- When the dough is firm and smooth, cover it with a damp towel and set it aside for half an hour.
- After it’s rested, add the cumin seeds, carom seeds, grated ginger, chopped green chilli, minced garlic, red chilli powder, and chopped coriander.
- Knead it until it's all evenly distributed and add a pinch or two more flour if it becomes sticky.
- Rest the dough for another 20 minutes.
- When you’re ready to cook, divide the dough into equal portions and add each into a ball.
- Flatten it slightly with your hands and then roll each into a flat disc.
- If it’s sticking brush the dough with ghee or oil, or add a sprinkle of flour.
- Fold in half and brush with ghee repeat this step a few times until it forms layers, then roll it out into a circle.
- On a fat pan add a little ghee, heat and then cook each paratha until brown spots appear on both sides. Serve hot.