Avocados paranthas
Avocado paranthas are whole wheat flatbreads stuffed with a spiced avocado mixture, cooked on a griddle.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Whole Wheat Flour (for the dough) | 500 | Grams |
| Avocado (ripe, peeled and mashed) | 3 | Count |
| Green Chili (finely chopped) | 2 | Count |
| Coriander Leaves (finely chopped) | 1 | Bunch |
| Cumin Powder (for seasoning) | 1 | Tsp |
| Salt (to taste) | 2 | Tsp |
| Water (for kneading the dough) | 250 | Milliliters |
| Ghee (for cooking the paranthas) | 5 | Tbsp |
| Lemon Juice (freshly squeezed) | 1 | Tbsp |
Instructions
- In a large bowl, combine whole wheat flour and salt. Gradually add water and knead to form a soft dough. Cover and let it rest for 30 minutes.
- In another bowl, mix mashed avocados, green chili, coriander leaves, cumin powder, lemon juice, and a pinch of salt to make the stuffing.
- Divide the dough into equal portions and roll each portion into a ball.
- Flatten each dough ball slightly, place a spoonful of avocado mixture in the center, and seal the edges to enclose the filling.
- Gently roll out the stuffed dough balls into flat circles, about 6 inches in diameter.
- Heat a griddle over medium heat. Place the rolled parantha on the griddle and cook for 1-2 minutes on each side, applying ghee, until golden brown.
- Repeat with the remaining dough and filling. Serve hot with yogurt or pickle.
Kitchen equipment
GriddleRolling Pin