- 1 ripe avocado
- 1/4 tsp lemon juice
- 1 cayenne green pepper finely chopped
- 2 tbs finely chopped cilantro
- 1/2 tsp cumin seeds (optional)
- 1/2 tsp chili powder (optional)
- 1/2 tsp salt
To make the filling, peel, seed and smash the avocado in a bowl. Add lemon juice and rest of the filling ingredients and mix thoroughly.To make paratha dough, add wheat flour, salt to the filling in a bowl. Cautiously add water and knead into a soft dough. Roll the dough out on a flat surface to form a 1" tubular shaped lump. Cut this up with a butter knife into 1/2 " discs, roll between your palms and set aside. With a rolling pin, roll each disc into flat 6"-8" diameter parathas. Sprinkle a till dry wheat flour while using the rolling pin to help prevent the dough from sticking. Roll out all the dough discs and place them on a plate. Ensure they do not stick to each other( can sprinkle a little flour, or use wax paper to keep them separate). Make about 8 to 10 avocado parathas.
To cook the parathas, heat tava well on medium heat. Place each paratha on the heated tava and cook both sides by flipping with a flat spatula. Add few drops of oil for each side. Keep flipping sides till paratha is cooked. Paratha will be brown here and there when done.