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Festivals are social events to grow spiritualy involving cooking and eating with family and friends. Cooking is an evolving art, wing thru a recipe and whip up your own concoction.

Monday, December 23, 2013

Avacado Paratha

Avacado Paratha

Ingredients:

  • 1 cup of wheat flour
    Making the Parathas
    Cooked Prathas
  • 1/2 cup of warm water
  • 1/2 tsp of salt

Filling ingredients

  • 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

Method:

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.

Cooking Tips:

A little bit of lemon juice helps keep the green color of avocados. or else they oxidize and turn brown in color. If the dough turns out to be too soft and sticky add a couple tbs of wheat flour Add couple tbs of water as needed if the dough seems to be too try. Let the dough sit (covered) for a few minutes before rolling  them out.

Serving Tips:

Serve hot with raitha and any other side dish.

1 comment:

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