Inspired from here
Serves : 12 ParathasIngredients:
Ripe Avocados – 1, medium
Lemon Juice – 2 tbspns
Salt – 1 tsp or to taste
Garlic – 2 tbsp, minced or Garlic Powder - 1 tsp
Green Chilies – 1 or 2, finely chopped
Cilantro – 2 tbspns, chopped
Cumin Powder – 1/2 tsp
Oil – 1 tbspn
Chapati Flour (Whole Wheat Flour) – 2 cups (approx)
Additional Oil – for cooking
Additional Flour – for dusting
Peel the Avocados and mash the flesh to a smooth paste with the help of a potato masher.
Mix in the lemon juice, salt, garlic, green chilies, cilantro, cumin powder and oil. Combine well. Add the flour in little at a time. Mix well to incorporate and form a soft pliable dough. You may need a little less or more than 2 cups of flour – add as needed. Drizzle a few drops of oil over the dough ball to coat. Cover and allow the dough to rest for 15-20 minutes. Once you are ready to make the parathas, give the dough one more quick knead.
Heat up a tawa/skillet on medium heat and start dividing the dough and forming balls. Take a dough ball and flatten between the palms of your hand. Dip in additional dry flour and start rolling with a rolling pin. Once the paratha is rolled out and the tawa is hot, place it on the tawa. Move the paratha and make sure it does not stick.
Allow it to cook until the parathas change color and little bubbles to appear. Flip and drizzle a little oil and smear it. Flip it again and press gently with a spatula while rotating the parathas. Flip once again and smear oil and spread it on the other side as well. Flip once again and allow it to cook for just 30 seconds or a minute.