The super-food Avocado is mostly eaten plain, in salads, as a dip (most famous one is Guacamole) or in the form of shakes. But today I have given this amazing fruit an Indian twist – I have made Avocado Parantha😊. Obviously it is super-healthy, one that satisfies the Indian palate, and defintely a great way to add avocado in our meals. You can even give this as a lunchbox to the kids as the Parantha remains soft and good nutrients will get consumed without any significant effort.
Avocados contain many essential vitamins and minerals. They are a good source of pantothenic acid (vitamin B5), vitamin K and fiber, which aids digestion and helps maintain regularity. Additionally, avocados are high in Magnesium, Phosphorus, Iron and Potassium, containing even more Potassium per gram than banana. Avocado is rich in monounsaturated fat (omega 3 fatty acids)– the good fat which keeps our heart healthy. Avocado is the best fruit source of vitamin E, an essential vitamin that protects against many diseases and helps maintains overall health. In fact, eating Avocado is a lifestyle in itself because of its multi-dimensional properties.
Some ground rules for selecting and storing Avocado :
It is very important to select the rightly-riped avocado. A ripe, ready-to-eat avocado is slightly soft but with no dark sunken spots or cracks. If the avocado has a slight neck, rather than being rounded on top, it was probably tree ripened and will have a better flavour.
Avoid very hard fruits as they may take quite some time to fully ripe. A firm avocado will ripen in a paper bag or in a fruit basket at room temperature within a few days. As the fruit ripens, the skin will turn darker. Avocados should not be refrigerated until they are ripe. Once ripe, they can be kept refrigerated for up to a week.
Store the whole avocado in the refrigerator. If you want to store the cut/sliced remaining avocado, then sprinkle the exposed surface with some lemon juice (this will help to prevent the browning of the avocado) and wrap it in the cling film.
The ingredients for making Avocado Parantha are :
1. Avocado : 1
2. Whole wheat Flour : 2 cup
3. Green Chilli : 2 (finely chopped)
4. Cumin Powder (roasted) : 1.5 tsp
5. Red Chilli Powder : 1/2 tsp
6. Turmeric Powder : 1/8 tsp
7. Lemon juice : 1 tsp
8. Salt : to taste
9. Oil/Clarified butter (ghee) : for cooking
Cut a ripe avocado in half lengthwise, and scoop out the flesh with the help of a spoon. Mash the flesh properly with the help of spoon/fork or give a quick go in the blender/mixer.
Take a big bowl’ add all the ingredients including the mashed avocado (except oil) and knead a soft dough by using required amount of water. Cover the dough and let it rest for 10-15 minutes.
Make 10-11 lemon sized balls out of this dough.
Take one ball; dust the ball with dry flour and then roll out the ball into the form of a thin chapati (6″-7″ diameter).
Heat a skillet (tawa) on medium flame; put the above-prepared raw parantha on it. Flip it over when you see tiny little bubbles or change in the colour of the parantha. Apply some oil on the surface of the parantha and flip it again. Apply the oil on the another side of parantha also and cook till you get some light brown spots on each side.
Use the remaining dough to make paranthas in this manner. Your healthy, nutritious, soft Avocado Paranthas are ready to be served ! You can serve these Avocado Paranthas with yogurt, pickle, garlic chutney or any chutney of your choice and enjoy avocado in the Indian way 😉
Insider Tips / Finer Points :
If you want, you may also add onion, garlic, and coriander leaves.
If you want a spicy parantha then you may add garam masala into it.