Avacados are very popular and healthy in vegetarian cuisine. They have a smooth/creamy texture and are rich in good fat, fiber, protein and also helps for weight loss. High avocado intake has been shown to have an effect on blood serum cholesterol levels.
Paratha not only differs in the filling but also in the shape and preparation method. It can be in any shape, round, square, triangular or layered . Likewise, stuffing can be either mixed with the wheat flour and flattened or placed inside and sealed with the dough then flattened.
Ingredients :-
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Method :-
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1). How to peel Avocado :-
Take a knife and hit it on Avacado and run it around the fruit. Twist the top and the bottom shells in opposite direction , this way the fruit will split into 2 halves. One half will have a pit, hit the pit with knife and pull it. Scoop the fragmented parts with a spoon and dispose the shells. Add few drops of lemon juice and mash the scooped avocado or puree in a blender, so there will be no chunks of avocados in your dough.
2). In a mixing bowl, add Oil(1 tsp) and salt to
the flour, mix well. Then add the mashed avocado, cumin powder, chat masala and red chilli powder, knead the flour adding required amount of
water to a smooth dough. Once the dough is ready it should not stick to your hand. Cover the dough with kitchen towel for 15-20 minutes.
3). Divide the dough in a equal size balls. Sprinkle the surface with some flour so that the dough doesn’t stick to
the surface. Take a golf ball sized lump of dough and flatten it in your palm. With a rolling pin, flatten the ball gently into a paratha. Use required amount of dry flour when rolling.
4). Heat a non stick pan or griddle in medium heat, put the rolled out paratha, add very little oil and cook for about 30 secs. It will puff up like
puri, flip
the parathas which should be lightly browned and spotty, and
brush the second side with oil or ghee. Cook both sides till done then transfer to a plate.
5). Serve hot with curry of your
choice. Leftovers will keep in the refrigerator for about a week.
Notes :-
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# Lemon is used to maintain the greenish color or else they oxidize and turn brown.
# Avocado has inherent moisture content, so adjust water accordingly.
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Related Posts :-
---------------------
Click here for more :- Avocado Recipes
Click here for more :- Paratha Recipes
Click here for more :- Indian-Bread Recipes
Cheers,
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| Ripe Avocado | 2 |
| Aata(wheat flour) | 2 cups + extra for dusting |
| Cumin powder | 1½ tsp |
| Red Chilli powder | ¾ tsp |
| Chat masala | ½ tsp |
| Lemon juice | 1 tsp |
| Oil | as needed |
| Salt | to taste |
Method :-
-------------
1). How to peel Avocado :-
Take a knife and hit it on Avacado and run it around the fruit. Twist the top and the bottom shells in opposite direction , this way the fruit will split into 2 halves. One half will have a pit, hit the pit with knife and pull it. Scoop the fragmented parts with a spoon and dispose the shells. Add few drops of lemon juice and mash the scooped avocado or puree in a blender, so there will be no chunks of avocados in your dough.
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Notes :-
----------
# Lemon is used to maintain the greenish color or else they oxidize and turn brown.
# Avocado has inherent moisture content, so adjust water accordingly.
If you enjoy reading my blog, Join my page on Facebook | follow me on Twitter | add me on Google+
Related Posts :-
---------------------
Click here for more :- Avocado Recipes
Click here for more :- Paratha Recipes
Click here for more :- Indian-Bread Recipes
Cheers,