Friday, March 28, 2014

Avocado Paratha | ஆவகேடோ பராத்தா

Avocado parathas are soft and protein-packed. The creaminess of the Avocado in the paratha keeps the paratha soft even the next day. These are perfect for packing ie, for lunch-box or travel. I usually prepare guacamole and smoothies but tried parathas this time, it came out so soft.

Avacados are very popular and healthy in vegetarian cuisine. They have a smooth/creamy texture and are rich in good fat, fiber, protein and also helps for weight loss. High avocado intake has been shown to have an effect on blood serum cholesterol levels.

Paratha not only differs in the filling but also in the shape and preparation method. It can be in any shape, round, square, triangular or layered . Likewise, stuffing can be either mixed with the wheat flour and flattened or placed inside and sealed with the dough then flattened.  
💥This recipe is a special dedication to my 'Mother', she is celebrating her birthday tomorrow💥 Party 
Ingredients :-
 Ripe Avocado   2
 Aata(wheat flour)   2 cups + extra for dusting 
 Cumin powder   1½ tsp
 Red Chilli powder    ¾ tsp 
 Chat masala   ½ tsp
 Lemon juice   1 tsp 
 Oil  as needed
 Salt to taste

Method :- 
1). How to peel Avocado :-
Take a knife and hit it on Avacado and run it around the fruit. Twist the top and the bottom shells in opposite direction , this way the fruit will split into 2 halves. One half will have a pit, hit the pit with knife and pull it. Scoop the fragmented parts with a spoon and dispose the shells. Add few drops of lemon juice and mash the scooped avocado or puree in a blender, so there will be no chunks of avocados in your dough. 
2). In a mixing bowl, add Oil(1 tsp) and salt to the flour, mix well. Then add the mashed avocado, cumin powder, chat masala and red chilli powder, knead the flour adding required amount of water to a smooth dough. Once the dough is ready it should not stick to your hand. Cover the dough with kitchen towel  for 15-20 minutes. 
3). Divide the dough in a equal size balls. Sprinkle the surface with some flour so that the dough doesn’t stick to the surface. Take a golf ball sized lump of dough and flatten it in your palm. With a rolling pin,  flatten the ball gently into a paratha. Use required amount of dry flour when rolling.
4). Heat a non stick pan or griddle in medium heat, put the rolled out paratha, add very little oil and cook for about 30 secs. It will puff up like puri, flip the parathas  which should be lightly browned and spotty, and brush the second side with oil or ghee. Cook both sides till done then transfer to a plate.  
5). Serve hot with curry of your choice.  Leftovers will keep in the refrigerator for about a week.

Notes :- 
# Lemon is used to maintain the greenish color or else they oxidize and turn brown. 
# Avocado has inherent moisture content, so adjust water accordingly.

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Related Posts :-
Click here for more :- Avocado Recipes
Click here for more :- Paratha Recipes
Click here for more :- Indian-Bread Recipes


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