Our times at Phoenix, AZ will always remain close to our hearts…It was one city, where we had outdoor activities all year old… well, except for maybe a couple of months in January and February. Vegetables and fruits in all colours and of all seasons are perennially available all year old. We also had our favourite restaurants specializing in Mexican cuisine. One such restaurant that we were always game to visit, was Macayo`s. . They served authentic Mexican , suited to our palates, extremely refreshing food, filled with tradition and taste. My husband had a special liking for their Guacamole and would always end up asking for seconds. When I read up about Avocados, I was filled with wonder at the information about this fruit.
The avocado is colloquially known as the Alligator Pear, reflecting its shape and the leather-like appearance of its skin. Avocado is derived from the Aztec word “ahuacatl.” The ripe, ready to eat avocado is slightly soft but should have 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 better flavor.
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. If you are refrigerating a whole avocado, it is best to keep it whole and not slice it in order to avoid browning that occurs when the flesh is exposed to air. Browning can be avoided by squeezing a few drops of lemon juice on the open portion.
- Avocados contain oleic acid, a monounsaturated fat that may help to lower cholesterol.
- Avocados are a good source of potassium, a mineral that helps regulate blood pressure. Adequate intake of potassium can help to guard against circulatory diseases, like high blood pressure, heart disease or stroke.
- Avocados help greatly to increase the body’s ability to absorb the health-promoting carotenoids that vegetables provide.
- One cup of avocado has 23% of the recommended daily value of folate. Studies show that people who eat diets rich in folate have a much lower incidence of heart disease than those who don’t. The vitamin E, monounsaturated fats, and glutathione in avocado are also great for the heart.
- Avocados are the best fruit source of vitamin E, an essential vitamin that protects against many diseases and helps maintains overall health.
Courtesy – WH Foods.
In my opinion, scooped out Avocado has no taste at all, so it would assume the taste of the ingredients that go with it. Incorporating this fruit in to our everyday cuisine was not so difficult. Avocado parathas turned out soft and flavourful, combining good health and great taste!!!
2 cups Whole Wheat Flour.
1 Ripe Avocado.
8-10 Garlic Pods.
1/4 Red Onion.
4 Green Chillies.
1 1/2 Tbsp Lemon Juice.
Pinch of finely chopped cilantro.
Water as required.
- Scoop out 2 cups of whole wheat flour. Add salt as required. Set aside.
- Cut a ripe avocado in half lengthwise. Gently twist the two halves in opposite direction if you find the flesh clinging to the pit. Remove the pit with the tip of a spoon .If the avocados are ripe, and the flesh is too soft to be sliced, just slide a spoon along the inside of the skin and scoop it out placing it in a mixing bowl.
- With a zester, grate 6 garlic pods and add to the scooped avocado.
- With the same zester grate onions and green chillies.
- Add lemon juice, chopped cilantro, pinch of salt.
- Using a fork, mash the avocados and the other ingredients until they are well incorporated.
- Mashing the grated onions, chillies, cilantro and garlic helps in the flavours mixing well with each other.
- Add this mixture to the flour, and mix well before adding water.
- Avocado has inherent moisture and oil content which itself helps the dough to mould well.
- Now add water little by little and knead the dough well.
- Mix it to a homogenous ball and set aside for 20 minutes under a covered vessel.
- Later, divide the dough in to equal balls, dust with wheat flour and make rotis/ parathas.
- Grate a pinch of garlic with the zester on the rotis again.
- Put on a hot tava and cook on both sides.
- Serve HOT with Hara Bara Sookha Aloo.
Packing off this dish to Priya`s Event Vegetable/Fruit A Month which would feature a veggie and a fruit every month.
22 thoughts on “Super Soft Avocado Parathas.”
looks bful and delcious dear..awesome color..pls collect ur award from my blog as a token of gratitude and love
I do often parathas with avocado, we love them much, urs looks prefect!!
Delicious parathas. Had seen in another site and tried them last year. You have given it a more delectable taste with the onions and garlic. Surely will try. And many thanks for the info on avocados.
Wow!! highly informative and tasty parathas!! Looks delicious…
Shoba, it looks really very soft and liked the color of the parathas.
i too add avocado pulp while preparing chapatis whenever i have one…they really make soft healthy chapatis.Ur version also seems good.
Very interesting…using avocado in paratha is such a wonderful idea…looks total yum
this is a superb recipe! i am def. making this!
Hi Shobha, thanks for dropping by, first of all let me clarify I am not a palakkad iyer, my dad’s side is from a village near ottapalam. and ya i plan to scan the book because some pages are disintegrating. abt the plantain i had roasted it on the gas burner directly above the fire. If you have an oven you could bake it for 20 min. on high (200 C), but keep checking it in between, I am just giving an approximation. hmm… electric stove? I have no idea. but the other link which I have given in the post I think boils the plantain, you could try that!
Shoba, wow, never thought of this combo. I am a big fan of guacamole too. I make it often as dip for chips. Will surely try this. I still have a raw avocado waiting for it to ripen!
Hey lakshmi…thanks for your comments.
Avocado in Parathas..something new and sounds like a must try!!
Garlic and avocado rolled into a paratha? Love it and got to try it soon.
OMG I’m all over this avocado paratha. This is such a cool idea. I love it. ( gosh I seem so enthusiastic -but this is something so ingenious. I am going to send this link to my mom)
Thanks for writing down all about Avocado..I would have never googled to read so much about it. I just found pout I can give Avocado for my baby as a finger food but would have never bought it. Your post inspired me to try and buy one, also how to select while buying. I have few cord chips so will probably also try to make a dip of it. Thanks!
Shobha – this recipe looks ravishing – I mean who would have thought to put avocado in atta? My friend was asking me for desi recipes with avocado’s – I’m sending this to her now! Thanks for the wonderful recipe!
Thanks for the comments!
I am glad that you found the info about avocados useful.
Shaheen, thanks for your comments.
Tried this one too. It came out really yummy. Adding garlic made it really tasty. Its healthy as well Thanks
Shoba, that is a really lovely looking paratha. I specially love the thing where you grate fresh garlic on top of the paratha right before adding that on the griddle, very nice addition. Would love to try it out. Thanks for sending this to my event 🙂
Great work! Superb recipes beautifully posted. I don’t like avocado, but after trying your avocado paratha recipe, yummy I loved it.Thanx for such a tasty and healthy recipe.