Thursday, February 4, 2016

Avocado / Butterfruit Paratha


Avocado, well-ripened - 1
Garlic Cloves - 2, minced
Freshly Ground Peppercorns - 1/2 teaspoon
Green Chili - 1, minced
Coriander Leaves - 3 to 4 stalks, finely chopped
Lemon Juice - 1 tablespoon
Salt to taste
Water - 1/3 cup (approx.)
Whole Wheat Flour - 2 cups + dusting
Ghee/Oil - 2 tablespoons

  1. Slice the avocado into half, discard the seed and scoop out the pulp. The avocado must be ripened so that the pulp is soft enough.
  2. Take the avocado pulp in a mixing bowl and mash into a smooth paste.
  3. Add minced garlic, ground peppercorns, minced green chili, chopped coriander leaves. lemon juice and salt in a mixing bowl. Mix well.
  4. Pour water and mix well.
  5. Fold in whole wheat flour and knead thoroughly. Add a little water if required to get a soft dough. The dough must be like that of chapati, soft but still firm and not sticky. Depending on the quality of the flour the volume of water required to get the right consistency of the dough may vary.
  6. Keep it covered for 15-20 minutes.
  7. Knead the dough again and divide them into lemon-sized balls.
  8. Dust a dough-ball with little whole wheat flour and roll into thin disc like a chapati. You could try different shapes - grease with some ghee/oil, fold into half, grease again, fold into half and roll it thin into triangular shape or any other way you like.
  9. Heat a griddle.
  10. Set the flame to medium, place the rolled out disc on the griddle and let it roast until it turns whitish with brown specks. Low flame makes it stiff and hard, so ensure the flame is set to medium and take care not to over-roast.
  11. Now flip the side and roast until the other side turns slightly whitish with brown specks.
  12. Drizzle little ghee/oil on one side, flip the side and drizzle ghee/oil on the other side.
  13. Serve the hot parathas with the choice of your curry/side dish. 


  1. You can cumin/carom seeds to the dough before adding flour.
  2. You add fresh fenugreek leaves along with or instead of coriander leaves.


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