Friday, January 27, 2017

Avocado Paratha

Avocado the creamy popular fruit, is a favorite among many. Every trip to the weekly grocery store is incomplete without a pack of Avocado in the basket. The first time I tasted this fruit was in Mangalore when a dear cousin got it for us from Coorg. We had no idea as to how to use this or what to do with it. Our cousin suggested to make milkshake out of it. I remember that it needed lots of Sugar as the fruit though creamy was really bland. I don't think we ever got it after that!
When we moved here we tried guacamole at a Mexican joint and it was love at first bite. My spicy loving Indian palate loved the tangy guacamole! When we got home I looked up on the internet for the recipe and was surprised to see that its the same old Avocado which we knew as butter fruit in India. Looking at the benefits of it we decided to make it a regular. The first few times I made just guacamole and then when you have too many ripe avocados you need to look for options. I started incorporating them in our daily salads and milkshakes at times. While looking for options chanced upon using them in Chapathi's or paratha's.
 A is very fond of paratha's but hates avocado! For some reason the kiddo never developed a liking for the fruit. I decided to sneak and try this paratha, it was an instant hit! Until he finished his meal I did not tell him it was made with Avocado as I did not want him to have the idea of avocado in his plate. After meal when i told him, he was surprised and said he could not taste the avocado but loved it. Now every time I buy avocado he insists on making this! If you don't like avocados may be this recipe can change your mind.

Here is what's needed:
2 ripe avocados
1 small onion finely chopped
3 tbsp finely chopped coriander leaves
2 tbsp  lemon juice
2 cloves of garlic finely chopped or grated
salt to taste
2 tsp red chill powder
wheat flour or atta as needed
Oil/ ghee to roast

1) Cut the avocado in to half, de-seed and scoop the pulp out. Mash it with a fork and add all the ingredients other than flour and oil. Taste it and adjust the seasoning. It should be a little salty and spicy as the flour will make it bland.
2) Add flour as needed while kneading into a smooth, non sticky dough. Pinch out lemon sized balls and roll it by dusting in flour.
3) Shallow fry on mediuim flame with oil/ ghee until golden on both the sides. Serve with side dish of your choice or with yogurt and pickle.

1) Try to make this dough fresh and use it as onions release water when salt is added.
2) The avocado gets oxidized very fast so try not to skip the lemon juice.
3) The dough is very smooth due to the addition of avocado. Gently roll them. These stay good and soft when packed for lunches.
4) You can skip the red chilli powder and add finely chopped green chillies.
5) Left over dough can be refrigerated but try and use it within a day to preserve the flavors.

1 comment:

websoft said...

I tried many different types of paranthas. But this is totally different avocado stuffing interesting one. Thank u. Also check out my favorite fish steak restaurant