Friday, March 1, 2013

Avocado Roti Or Paratha

We almost always have Avocado at my house. All of us love them. My husband and daughter like the guacamole I make at home. I serve it as a side to my daughter to encourage her to eat more roti/paratha. She just dips her roti in the guacamole. I know it sounds a little weird  but my two years old will eat roti/paratha if I give her guacamole on side.

Last week, I saw that I had a bowl full of guacamole in the fridge, and there were 3 more ripe avocados on my kitchen counter. I needed to use them soon. So, I came up with the idea of adding the avocados in the dough while making roti for my daughter. I knew it would make the roti green (one more perk for my toddler to eat her roti:)), but I was amazed at how fluffy and soft the roti was. Also, it didn't have a strong avocado taste. It tasted like the regular roti.
I also didn't have to add any oil to flour while kneading the dough. The fat from the avocado was good enough to make the rotis soft and fluffy. Even my husband really liked them. Here is the recipe

Ingredients: (makes about 5-6 Rotis)
1 Cup Whole Wheat Flour
1 Medium Avocado, Pitted and Mashed,
A pinch of Salt, (Optional if making roti)
Water as needed
2-3 drops oil
Ghee as needed (optional)

Dough: Combine the flour, avocado and salt (if using) in a deep bowl. Mix well. Add a little water at a time to form soft dough. Knead to make the dough smooth. Apply the oil to your palms and knead one last time. Cover with a plastic wrap or with an inverted bowl and let it sit for 10 minutes.

Heat a griddle on the stove. While it is heating up, divide the dough into 5-6 equal parts and roll each portion between your palms to make balls. Lightly press the ball between your palms to flatten it. Using a rolling pin, roll into a  thin 6 inch circle.

Place the roti on the tava and turn the flame to low. Cook for 10-15 seconds, or until the underside starts to turn golden brown. Flip the roti, change the flame to high. Cook again for 10-15 minutes or until the underside turns golden brown. Take off the tava from the heat and place the roti  (top side down) directly over the flame. It will fluff up into a ball. Take off the stove and apply ghee (optional) and repeat the same process for the rest of the rotis. Serve hot with any subzi, or pickles.

Paratha: If you are making parathas, make the dough a little firm. It doesn't need to be as soft as roti. Follow the same steps for making dough and rolling into 6 inch circles. The parathas are generally a little thicker than rotis, so roll into a thick disc.

Heat a griddle on the stove. Place the paratha. Turn the flame to medium high. Cook for 10-15 seconds, then flip. Apply some ghee on the cooked side and lightly press with spatula. Let the other side cook for 10-15 seconds and flip again. Apply some ghee and cook for 10 more seconds  Flip one more time. Cook for 10 seconds and take off the heat. Serve hot with raita or pickle.

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Bhavika Tahiliani said...

tried this today and what an awesome recipe this is. loved loved loved it. So soft and delicious.

made it in the form of a sindhi koki with the basic koki masalas (salt, pepper, red chilli powder) and avocado. must try!!

Nehal said...

Thank you Bhavika for trying out the recipe and leaving the lovely comments. The sindhi koki version sounds good. I will surely try it soon.

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