Avocado spinach paratha
Super soft and nutritious Indian whole wheat flat bread with heart healthy avocados and iron rich spinach! Pairs well with any Indian curry or use it in wraps!
Avocado spinach paratha
Super soft and nutritious Indian whole wheat flat bread with heart healthy avocados and iron rich spinach! Pairs well with any Indian curry or use it in wraps!
Cooking Instructions
- 1
Wash and clean spinach leaves in plenty of water until the water runs clear. (While washing any leafy greens, it is best to dip them in several bowls of water until the water is clear of any sand, mud or any impurities).
Drain the spinach and roughly chop into large pieces. - 2
Peel and deseed the avocado. Spoon out the avocado pulp using a spoon into a blender jar.
Add the washed spinach leaves, cumin powder and a sprinkling of water' make a fine puree.
- 3
Remove the puree and transfer to a mixing bowl. Squeeze in some lemon or lime juice and give it a good mix. Add whole wheat flour (beginning with just 1 cup first) and salt to taste; make a smooth and pliable soft dough. I was able to add about 2 cups of flour, but this depends upon how thick or thin your puree is. The dough should not feel sticky.
Pour a teaspoon of oil over the dough and knead again.
Cover and set aside for about 15 to 30 minutes.
- 4
When ready to make parathas, heat a griddle or flat skillet.
Make small ping pong sized balls of the dough and using more dry flour, roll each into flat discs about 6 inches in diameter.
- 5
Transfer each disc onto the hot pan and roast on medium heat. As soon as you see bubbles on the paratha/roti, flip and roast the other side. Keep pressing the flat bread using a flat ladle, ensuring every part of the paratha is cooked.
Flip again and if the parathas have been rolled well, the whole flat bread will puff up. You could do this step over an open flame too using tongs, but do this only if you are confident of not tearing the paratha!
- 6
Once the parathas have been cooked on both sides, transfer to a paper towel lined plate and immediately, smear the top of the paratha with some ghee/oil. You could avoid the ghee or oil for a low calorie roti.
Continue making the other parathas too the same way.
- 7
Eat hot right away with some Indian curry or once cooled, store in airtight containers at room temperature for about a day but in the fridge for at least 2 to 3 days.
Enjoy hot, delicious, healthy and good for you Avocado Spinach Parathas with any curry or use it as wrap.
Happy Cooking/Eating!
- 8
Notes: You could make rotis/parathas using only avocado or only spinach. Spinach adds a lovely natural green colour to the roti.
Do not forget to add lemon juice in the dough. Absorption of iron content in the spinach is enhanced by the addition of any citrus juice like lemon juice.
Try to serve the parathas hot and fresh off the griddle.
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