Avocado Chapati

Avocado Chapati.

Ripe avocado is mashed up and mixed with wheat flour along with other spices to form a soft dough. The dough is rested for couple of minutes and made into chapati. Avocado chapati can be served with any spicy curry or any dal of your choice.
Makes: around 2 Avocado Chapati.

Ingredients:

Wheat Flour 1 Cup
Avocado 1/2
Green Chiles 2 – 3
Cilantro few Sprigs
Lemon Juice 1 tsp
Cumin Seeds 1/4 tsp
Salt to taste
Oil as required

Method of preparation:

Thoroughly mash the avocado and keep aside.
Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro leaves.
Lightly crush together green chiles, cilantro, cumin seeds and salt.

In a mixing bowl, mix together wheat flour, mashed avocado, crushed green chile mixture, lemon juice and salt.
Add sufficient water and knead the mixture into soft dough.
Keep the dough covered with a damp cloth or plastic wrap for around 15 – 30 minutes.
Tear the wheat flour dough into lemon sized balls and roll out each ball into thin disks and keep aside.
Smear few drops of oil with the help of a spoon on the rolled out circular disk and close to form a semi circle.
Spread few more drops of oil on the semi circle and close it into a triangle.
Press lightly, dust some wheat flour and roll the triangular shaped dough into somewhat thin triangular chapati.
Repeat the same with remaining circular disks.

Heat a flat pan on medium – high heat.
When pan gets hot, place one rolled out avocado chapati at a time.
Fry on one side till brown spots appear and turn on other side and pour a tsp of oil (if using) around the chapati.
When you see brown spots on the other side, remove from heat and place in a closed container to avoid hard chapati.
Repeat the same with remaining rolled out avocado chapati.
Serve avocado chapati topped with curry or dal of your choice.
Notes: Make sure not to overcook the chapati.

Suggestions: If the chapati is not cooked properly, put it back on heat and cook on low flame till done. Keep the avocado chapati covered to avoid exposing to air and hardening.
Variations: Also add few pinches of red chile powder and/or garam masala if desired.
Other Names: Avocado Chapati.

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Besan Paratha

Besan Paratha.

For besan paratha, besan is briefly fried in tempered oil along with onion and spices. The fried besan is made into balls and stuffed in wheat dough and rolled out into thick parathas. The besan paratha is cooked on flat pan until its golden brown in color. Serve besan paratha with plain yogurt.
Makes: around 3 Besan Paratha.

Ingredients:

Wheat Flour 1 1/2 Cups
Besan 1/2 – 3/4 Cup
Onion 1 Small
Green Chiles 1
Lemon Juice 1 tbsp
Red Chile Powder 1/4 tsp
Mustard Seeds 1/8 tsp
Cumin Seeds 1/4 tsp
Turmeric Powder a Pinch
Asafoetida a Pinch
Cilantro few Sprigs
Sugar a big Pinch
Salt to taste
Oil as required

Method of preparation:

Remove stems and wash the green chiles.
Peel and finely chop the onion.
Wash and finely chop the cilantro.

Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.

Heat a tsp of oil in a pan on medium flame, add mustard seeds and cumin seeds.
When mustard seeds start spluttering, add asafoetida, green chiles and onion.
Once onion turns light brown around the edges, add turmeric, red chili powder sugar and salt.
Immediately add besan and lower the flame.
Fry on low flame till aromatic or till besan changes to dark golden color and stir in cilantro.
Cool the besan mixture to room temperature, stir in lemon juice and few drops of water if necessary to make the mixture into a ball.
Make 3 – 4 balls out of the besan mixture and keep aside.

Take each portion of wheat dough, press it a little to form a small disk.
Take a besan mixture ball and place it on the disk.
Now bring together the edges of the dough and press them together to form a ball.
Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.

Heat a flat griddle on medium heat, brush quarter tsp of oil all over the griddle.
Place the rolled out paratha on hot griddle and let it turn golden brown.
Add around quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides cook with brown spots, remove besan paratha onto a plate.
Repeat the same with remaining rolled out parathas.
Serve hot besan paratha with mango pickle and plain yogurt.
Notes: Adjust the thickness of the paratha according to your preference.

Suggestions: If the paratha is not cooked properly, put it back on low heat and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin patch of wheat dough to cover. Or make sure to stuff just enough stuffing so it doesn’t come out.
Variations: Also add few drops of oil while making the besan mixture instead of water for rich taste.
Other Names: Besan Paratha, Gram Flour Parata.

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