Avocado Paratha

• Produce

  • 1 Avocado

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1/4 tsp Red chili powder
  • 1 Salt
  • 1 cup Whole wheat flour

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 1/2 tsp Cumin, powder

• Liquids

  • 1 Water

• Other

  • ¼ teaspoon carom seeds, also known as ajwain seeds

Found on cookwithmanali.com

Description

Ingredients

• 1 avocado, big [pulp comes to around ½ cup]
• 1 cup whole wheat flour, some more for dusting
• 1 teaspoon lemon juice
• ½ teaspoon cumin powder
• ¼ tsp red chili powder, or to taste
• ¼ teaspoon carom seeds, also known as ajwain seeds
• salt, to taste
• oil, to cook the parathas
• water, to knead the dough

Directions

• Peel the avocado and take out the pulp [also called avocado meat]. Mash the pulp using a fork or a potato masher.
• Add cumin powder, salt, red chilli powder, ajwain/carom seeds, lemon juice and chopped coriander leaves to the avocado pulp. Mix till thoroughly combined.
• In another bowl measure 1 cup of whole wheat flour [atta]. Add the mashed avocado mixture to the flour.
• Starting mixing the avocado mixture with the flour.
• Knead to a smooth dough, adding little water if required.
• Drizzle some oil on top to coat the dough ball. Cover and let it sit for 15-20 minutes.
• Heat up a tawa/skillet on medium heat and in the meanwhile makes equal size balls from the dough.
• Take one ball, dust it with flour and flatten it using your palm.
• Roll the paratha thin using a rolling pin.
• Place the paratha on the heated tawa/skillet and let it cook.
• Once you see little bubbles, flip the paratha and drizzle some oil on top.
• Flip again and drizzle oil on the other side as well. Flip again and press with a spatula for few seconds.
• Serve hot with curd, pickle or some chutney.

Nutrition