Avocado Paratha (Indian Flatbread), a tasty accompaniment with any curry or dip, combines the creamy, tasteless fruit with whole wheat flour.
Avocados, are fiber rich and one of the only fruits that helps lower bad cholesterol and raise good cholesterol.
They are one of my favorite foods and by sharing this recipe, I want to inspire you to include this amazing fruit in your day to day meals to make it more healthier.
Choosing Avocados
Avocados don’t ripen on trees, they ripen and soften after harvest. Their skin color changes as it ripens from a dark green (raw) to black (ripened). This color helps in the initial visual selection, although it’s not the best indicator. Ultimately, the fruit consistency determines the ripeness.
Hence,
Skin color + Feel =Choosing Avocados
- Green + Firm = Raw/ Unripe
- Greenish black (color may vary) + breaking consistency = Almost Ripe
- Blackish Green + lightly soft (but not mushy) = Ripen, Ready to eat
- Black/ Blackish Green + mushy with indentations = over ripe
If you want to purchase Avocados well in advance, then it’s better to go with raw/ unripe fruits. They take around 4-5 days to ripen.
Avocado Paratha (Indian Flatbread)
Ingredients
- 2 nos Avocados Medium size
- 2 tbsp Lemon juice
- 2 tbsp garlic paste or minced garlic cloves
- 2 nos Green chili chopped
- 2 tbsp Cilantro chopped
- 2 cups Whole wheat flour
- 1 tsp Cumin powder
- Salt to taste
- 3 tbsp olive oil for kneading and cooking
- Whole wheat flour additional for dusting
Instructions
- Slice through the avocado length wise, with a knife, until you feel the pit in it’s center.
- Remove the pit. Scoop out and slice. Keep it aside.
- In a large mixing bowl, add all the ingredients, 1 tbsp oil and sliced avocados. Knead together to form a soft dough. (Water is generally not required as the fruit moisture is enough. But if required, add water)
- Alternatively, a food processor with kneading blade can also be used. In this case, add cilantro and green chillies in the final spin.
- Let the dough rest for 15 minutes.
- After 15 minutes, divide the dough into 10 – 12 equal balls.
- Heat a griddle/ skillet/ tawa on a medium flame.
- Take one dough ball and roll out into flat paratha using a rolling pin. Use flour to dust if required.
- Once rolled, place it on a hot tawa and cook on both sides (by flipping). Brush oil.
- Repeat the same steps for the remaining dough balls.
- Enjoy these parathas with pickle, Dahi Ki Chutney, curry or dal (lentils).
Notes
Nutrition
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