Stuffed Avocado with Fresh Paneer & Herbed Chapati
Prepare stuffed avocados with fresh paneer and serve with herbed chapati using whole milk paneer and fresh herbs.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Avocado (ripe, halved and pitted) | 5 | Count |
| Paneer (fresh, crumbled) | 250 | Grams |
| Tomato (medium, diced) | 2 | Count |
| Red Onion (small, finely chopped) | 1 | Count |
| Cilantro (fresh, chopped) | 1 | Bunch |
| Lime (juiced) | 1 | Count |
| Salt | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Whole Wheat Flour | 300 | Grams |
| Water (warm) | 150 | Milliliters |
| Olive Oil | 2 | Tbsp |
| Mixed Herbs (dried) | 2 | Tbsp |
| Garlic (minced) | 2 | Clove |
Instructions
- In a bowl, mix crumbled paneer, diced tomatoes, chopped red onion, chopped cilantro, lime juice, salt, and black pepper.
- Scoop the paneer mixture into the halved avocados, pressing gently to fill.
- In another bowl, combine whole wheat flour, warm water, olive oil, dried mixed herbs, and minced garlic to form a dough.
- Knead the dough for 5 minutes until smooth, then let it rest for 15 minutes.
- Divide the dough into 5 equal portions and roll each into a thin circle.
- Cook each chapati on a hot griddle for about 2 minutes on each side until golden brown.
- Serve the stuffed avocados with the herbed chapati.
Kitchen equipment
Griddle