Avocado Paratha
Avocado paratha is a hearty, soft, and delicious flatbread. It is made with wheat flour, avocado, and a few spices. It’s a quick and easy vegan recipe!
Ingredients
- 2 large Avocado ripe
- 1 tsp Lime juice
- 1/2 cup Coriander leaves chopped
- 4 cloves Garlic grated
- 3 Green chilis crushed
- 3 cups Wheat flour
- 3 tbsp Black sesame seeds optional
- 1 tsp Carom seeds/Ajwain crushed
- 1/4 tsp Turmeric powder/Haldi
- 1/3 tsp Red chili powder
- 1/4 tsp Asafoetida/hing
- 2 tsp Coriander Powder/ Dhania Powder
- 1/4 tsp Garam masala
- 1.5 tsp Salt or as required
- 1.5 tsp Oil
- Oil for frying
Instructions
- Wash the avocados, peel them, and take out their pulps in a large bowl. Mash the pulps using a fork or with your fingers.
- Add garlic, green chilis, coriander leaves, turmeric powder, red chili powder, asafoetida, coriander powder, cumin powder, garam masala, black sesame seeds, carom seeds, salt, and lime juice. Mix till combined.
- Add whole wheat flour and 1 tsp oil and start mixing it with your hands. It will add some moisture into the flour mixture.
- Add 1-2 tsp water if needed little at a time to form a soft dough. The dough should be soft but not too loose, or you will need to add more flour while rolling it. That will make your paratha hard.
- Once the dough is formed, drizzle 1/2 tsp of oil, cover the bowl, and keep aside for 20 minutes.
- Knead the dough for 1 minute, divide the dough, and make 14 equal balls.
- Meanwhile, preheat a griddle on medium heat. Make sure you are not heating it for too long or short.
- Take one ball, flatten it with your palm, dust some flour onto it, and roll it into a round shape about 6-7 inches in circumference. You can dust a little more flour if the paratha is sticking.
- Once the griddle is hot, transfer the paratha onto it. Spread some oil over and let it cook till you see small bubbles on the top.
- Next, flip it to the other side and let it cook till you see light brown spots. Spread some more oil on the top.
- Flip the paratha again and cook the half cooked side by pressing it gently while cooking. Once you see brown spots, remove it from the griddle and serve it hot.
- You can roll the rest of the parathas and cook them in the same manner.
- Stack up parathas one over another.
Notes
- Do not add too much water into the dough or it will become too loose and it will be hard to roll the paratha.
- If your dough becomes too loose, add some flour, knead it again, keep it in the refrigerator for 10-15 minutes, and roll it immediately.
- Do not make the dough too hard or else the paratha will turn hard.
- Dust very little flour while making paratha and add more if you need to. Too much flour while rolling the paratha will make it hard.
- Heat a griddle well but not too hot. If it is too hot then the paratha will get undercooked even though you will find dark spots on paratha.
- If the griddle is not hot enough, the paratha will take a long time to cook and turn hard.
- If you are storing the parathas, line a cheesecloth or paper towel in a container and stack all the parathas on top of it, keeping the lid slightly open for 5 minutes. Then, close the lid.