It's true. You can make parathas of anything if you just put your mind to it.
We bought some avocados from our local wholesale retailer last week, which we have been trying to incorporate into our diet in many ways. We tried them sliced or mashed stuffed in sandwiches, which was a great lunch sandwich. Then the legendary guacomole. But anyone familiar with wholesale shopping wouldnot be surprised to know that we still have plenty of avocados to consume, but we are running out of ideas.
Avocado is actually fruit (like tomato), which is in season in the winter. It was first discovered in Mexico and then taken to the English. It is actually pretty versatile. It is used in salads, soups, breads, appetizers, maincourses even desserts believe it nor not. For more interesting food history of avocados and interesting recipes, visit http://homecooking.about.com/library/weekly/aa012698.htm . You should buy avocados that are fresh, just picked but not ripe. Ripen them at home by keeping them in a brown bag away from direct sunlight and the refridgerator. Ripe avocados are fleshy and yield to touch. Just word about nutrition. Avocados are known to have high fat content, but it is mono saturated, so it is good for you in LIMITED quanity and they say it can control cholesterol. It is said that you can avoid using butter altogether by spreading creamed avovados on your bread. hmmmmm...
So, when I got home last night and looked at the fridge for any quick options and my eyes landed on the avocados. Immediately I ran out and checked if hubbie was in a whacky, i-don't-mind-trying-new-stuff-today mood. So then I set to work...
1 ripe avocado, pitted and fleshed (remove skin like an orange or cut lengthwise and scoop out flesh)
2 cups of chappati flour
1tsp salt (to taste)
1tbs corriander pow
1tbs any other masala you fancy (chaat masala, jeera pow, garam masala etc)
1 tsp chilli pow
water as required (small quantity)
In a large bowl, mash avocado pulp with a fork. Add flour and all masalas. Rub the mixture together and use the moisture of avocado to knead a smooth dough, adding water only if necessary (I needed to add about 2-3 tbsps of water). The dough usually is pretty smooth due to the above stated fat content. Then, break into even sized pieces (about 10). Roll out into ~6 in rounds and slap it on to a hot tava/griddle. It was a weekday dinner, so I didn't spend time folding the rounds over and rolling them again to obtain layers. But I bet you would get nice flaky layers, again due to the above state (good) high fat content. When small bubbles appear, flip and slap the other side on the tava. When that side bubbles up and shows some color, flip again and apply slight pressure with a folded paper napkin or a clean kitchen towel to cook it through. Serve with dal or other vegetable for a complete meal.
The results, well hubbie didn't complain as much about experimenting on him, so I think they were good. I liked them too :-)
No surprise again, but we still have more avocados remaning, so if you liked this one, stay tuned for more recipes. May be I will try the avocado bread over the weekend. Lets not get our hopes up just yet.
In the mean time, let me know some of your whacky creations...