Avocado Roti / Paratha

Avocado roti might seem to be a very easy recipe – just mix avocados, atta, salt and water. But this recipe is all about the right quantity of ingredients mixed and then cooked a little longer (in a lower flame) than the usual rotis.

Personally I do not like to eat avocado at all. But I am so much interested in eating the avocado in roti form. You absolutely don’t feel the taste of avocado. Also the roti is so very soft due to the fat content in it (but, it is good fat). Avocado has amazing benefits for the skin and the body – everyone knows it, of course! So, if your kid is a picky eater, then this might be one of the food that can interest them – definitely!

P.S : I didn’t use even one drop of oil in the dough, except for few drops while cooking it on the tawa.

Ingredients:

(Measurements are in US Metric. 1 cup : 250 grams)

1. Avocado – 1 (medium size and ripe)
2. Whole wheat flour – 1.5 cups (heaping)
3. Freshly squeezed lemon juice – 2 teaspoons
4. Salt – a little more than 1/2 teaspoon (increase or decrease according to your taste)
5. Water – 1/3 cup
6. Ajwain – 1/4 teaspoon and green chilli – 1 (optional, I didn’t use because my kid doesn’t like it)

Method:

1. First, choose a ripe avocado (the outer skin will be a little dark and not fully green; also feels soft to touch and not hard inside). Then cut it into half, remove the seed. Also, the avocado should be yellowish green in color, without any brown patches (discard the brown patches, if any). Scoop out the flesh with a spoon (easy to scoop out when it is ripe) and put into a food processor or blender along with 1/2 teaspoon salt, 2 teaspoons lemon juice, 1/3 cup water. Blend it until it becomes a nice smooth paste without any lumps.

2. Transfer this paste into a bowl and then add the whole wheat flour to it. Mix and knead well for 2 minutes. No more water is required. If the dough is too sticky add 1 or 2 tablespoons of wheat flour (but, it will not be required, as I have measured all ingredients correctly).

After kneading it, cover the container with a tight lid, or place the dough in a tightly sealed Ziploc bag.

3. Allow it to rest for 20 minutes. Then roll it into a thin rotis and cook on the tawa as you would usually cook a roti (for about 1 to 2 minutes). But keep the flame in low-medium, since the roti has chances of browning quickly.

P.S: The lemon juice is added to the avocado to retain its green color and prevent it from getting oxidized. Enjoy it with any type of sabzi or gravy. Consume it within the same day or refrigerate it for 2 more days.