I doubled up in surprise when a few years back my sweet friend P mentioned that her cook in the United States makes Avocado Parathas! For one I had never heard of parathas with avocados and couldn’t imagine for the life of me what they would taste like and second, the poor Spaniard who first discovered them might turn in his grave at the thought of what us desis had managed to do with his wonder fruit. While on the topic, a little trivia about Avocados I found on Reader’s Digest, you can read here.
Now, I do not eat avocados often. I have nothing against them really but it is hard to find locally grown options here in Hong Kong and eating those imported all the way from Spain or the US makes me cringe at the thought of carbon footprints it creates. So, it is very rarely that I buy them and whenever I do, parathas happen. As most of us would know, avocados have what the nutritionists call the “good fat” and hence parathas made out of these are ever so soft requiring very little external fat (ghee or butter) while cooking. Unlike most parathas , they remain soft long after being cooked making them great lunchbox options too. And because its winter and fresh methi(fenugreek leaves) is abundantly available, I decided to throw some in along with some fresh mint leaves too. Feel free to add just avocados or whatever other greens are available.
Here is a detailed recipe for you. If this is the first time that you are making parathas, do not stress about the step and that is a thing of practice. I hardly make rotis and parathas myself and whenever I do, they never turn out the perfect circle until I have rolled out a few. As long as they are thin, and cook evenly, they would taste great.
Make the most of winters and enjoy these yummies with a hot cup of chai during breakfast. The dough can be prepped the night before. Just pop it out of the fridge 15 minutes before cooking and you are sorted!
- Wholewheat Flour(Aatta)-3 cups
- Fully ripe Avocados,peeled and cubed- 2 cups
- Methi,finally chopped-1 cup
- Mint leaves, finely chopped-1/2 cup
- Turmeric powder-1 tsp
- Ajwain(caraway seeds)-1tsp
- Kalonji (onion seeds/black caraway)-1tsp
- Salt-1.5tsp or as per taste
- Water-1/2 cup to be used as required
- Ghee or Oil for shallow frying the parathas
- Take all ingredients except ghee and water in a deep and wide bowl convenient for kneading
- Using both hands mix all ingredients together with the dough breaking the avocados into the mixture with your fingers while you knead
- Halfway through, wet your hands with very little water and continue to knead till you get a smooth homogeneous dough typically softer than the usual roti dough. Be very careful while adding water as you do not want the dough to be too sticky which would make it harder to roll out
- The moisture from avocados and the greens is enough to bring the dough together so it would need very little water
- Once done, cover the bowl with a lid and let the dough rest for 15-20 minutes. This helps it smoothen out and extremely pliable
- After 20 minutes , place a tava or flat thick bottomed iron pan on the flame while you roll out a tennis ball sized dough into a thin , round paratha. Make sure the pressure on the rolling pin isn't too strong else the paratha wouldn't roll out evenly
- When the iron skillet is hot, reduce the flame to medium high and carefully place the paratha on the pan
- Once you see air bubble start to form, flip it over till bubbles form again, then smear 1 teaspoon of ghee along the periphery of the paratha and on the surface;cook gently pressing down with a spatula till the paratha starts to puff up. This takes 3-5 secs
- Flip and cook the other side similarly making sure you do not over cook or burn the paratha
- Drain it on a kitchen towel to soak excess oil and enjoy with a side of freshly set yogurt, mint chutney or even ketchup and a hot cup of masala chai