Avocado Parantha
Parantha is Indian flatbread where you knead the whole wheat flour. This time to make it more nutritious we will knead it along with our energy packed avocados. These Paranthas are super delicious quick and soft they will become your kids favorite in no time.
Ingredients
- 1 large ripe avocado
- 1 ¼ cup whole wheat flour use as needed
- ½ tsp salt
- ½ tsp cumin seeds jeera
- â…› tsp asafoetida hing
- 1 Tbsp green chili finely chopped
- 1 Tbsp cilantro finely chopped
- 1/4 cup onion chopped optional
- 1 tsp ginger finely shredded or use ginger powder
- ½ tsp lemon juice
- Also need
- ¼ cup whole wheat flour for rolling the paratha
- 3 Tbsp oil for cooking the parathas
Instructions
- Slice avocado in half, remove the pit and skins and scoop them into a mixing bowl. Then use a fork to gently mash, (avocado should be ripe). Add onion,green chili, salt, asafetida, cumin seeds, lemon juice, cilantro and salt, mash all the ingredients together (Lemon juice is added to prevent oxidizing of the Avocados)
- Add the whole wheat flour gradually, how much flour you will need depends on the avocado, knead all the ingredients together and make a smooth but firm dough. Do not add any water. Grease your palm and roll the dough between your palms basically you are kneading the dough between you palms. Let the dough sit for 10 minutes before making the parathas.
- Divide the dough into 6 equal parts and roll them into smooth balls. Flatten them with the palm of your hand and roll them in dry flour. Roll the paratha into about 6-inch diameter. Note: if paratha is sticking while rolling sprinkle little more flour this will help rolling.
- Heat the flat skillet over medium heat. Note: heavy skillet works best. To check if the skillet is ready, put few drops of water on it. If the water sizzles right away, the skillet is ready.
- Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
- Paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula. Flip the paratha and put again half teaspoon of oil. Lightly press the paratha with a spatula.
- Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
- Parathas are best served hot and crispy.
Notes
Serve them as a snack with cup of chai, or with a meal I like to serve with Raita.
If you are skipping onion this will be a Jain food too.
