Avocado Paratha
Avocado Paratha is a flatbread made by kneading whole wheat flour with ripe avocados and spices, then rolled and cooked on a griddle.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Whole Wheat Flour (sifted) | 500 | Grams |
| Avocado (ripe and mashed) | 3 | Count |
| Green Chili (finely chopped) | 2 | Count |
| Coriander Leaves (finely chopped) | 1 | Bunch |
| Cumin Seeds (whole) | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Red Chili Powder (to taste) | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Ghee (for cooking) | 5 | Tbsp |
| Water (as needed for kneading) | 200 | Milliliters |
Instructions
- In a large mixing bowl, combine whole wheat flour, mashed avocados, green chili, coriander leaves, cumin seeds, salt, red chili powder, and turmeric powder.
- Gradually add water to the mixture and knead into a soft, pliable dough. Cover and let it rest for 15 minutes.
- Divide the dough into equal-sized balls, approximately the size of a golf ball.
- Roll each dough ball into a flat disc using a rolling pin, dusting with flour as needed to prevent sticking.
- Heat a griddle over medium heat. Place a rolled paratha on the griddle and cook for about 1-2 minutes on each side until golden brown.
- Apply ghee on both sides of the paratha while cooking, pressing gently with a spatula to ensure even cooking.
- Repeat the process with the remaining dough balls. Serve hot with yogurt or pickle.
Kitchen equipment
GriddleRolling Pin