Avocado Paratha
Avacado is very popular in vegetarian cuisine, making an excellent substitute for meats in sandwiches and salads because of its high fat content. The fruit is not sweet but fatty, distinctly yet subtly flavored, and of smooth, almost creamy texture. It is used as the base for the Mexican dip known as guacamole, as well as a filling for several kinds of sushi, including California rolls.
High avocado intake has been shown to have an effect on blood serum cholesterol levels. Specifically, after a seven day diet rich in avocados, hypercholesterolemia patients showed a 17% decrease in total serum cholesterol levels. These subjects also showed a 22% decrease in both LDL (bad cholesterol) and triglyceride levels and 11% increase in HDL (good cholesterol) levels.
All the above courtesy of 'Wikipedia'.
So all in all paratha's made of Avacado are surprisingly buttery soft yet very nutritious.
Lets start then.
INGREDIENTS:
1. 1 Cup wheat flour (Atta)
2. 1 ripe avacado, 2 finely chopped green chillies, bit of parsley.
3. 1/2 spoon jeera, salt.
How to peel avacado?
Take a knife and hit it on Avacado and run it around the fruit. Now hold the fruit and rotate one hand in clockwise and other in anti clock wise direction, this way the fruit will spilit into 2 halves. One half will have a pit. Now hit the pit with knife and pull it. with a spoon scrap the pulp and it will come out clean in one move.
Add jeera, salt, chopped chillies and parsley to pulp of avacado and mash well with a wooden spoon or use hands.
Now add this paste to wheat flour/atta and knead well. Keep aside for few mins.
With a rolling pin make paratha with this dough. No need to spread oil or ghee.
On a non stick pan or griddle cook the parata. Take a tissue or soft cloth and keep pressing and turning partha. It will puff up like puri. Turn and cook again on both sides.
Serve hot with curry of your choice or just plain curd.
High avocado intake has been shown to have an effect on blood serum cholesterol levels. Specifically, after a seven day diet rich in avocados, hypercholesterolemia patients showed a 17% decrease in total serum cholesterol levels. These subjects also showed a 22% decrease in both LDL (bad cholesterol) and triglyceride levels and 11% increase in HDL (good cholesterol) levels.
All the above courtesy of 'Wikipedia'.
So all in all paratha's made of Avacado are surprisingly buttery soft yet very nutritious.
Lets start then.
INGREDIENTS:
1. 1 Cup wheat flour (Atta)
2. 1 ripe avacado, 2 finely chopped green chillies, bit of parsley.
3. 1/2 spoon jeera, salt.
How to peel avacado?
Take a knife and hit it on Avacado and run it around the fruit. Now hold the fruit and rotate one hand in clockwise and other in anti clock wise direction, this way the fruit will spilit into 2 halves. One half will have a pit. Now hit the pit with knife and pull it. with a spoon scrap the pulp and it will come out clean in one move.
Add jeera, salt, chopped chillies and parsley to pulp of avacado and mash well with a wooden spoon or use hands.
Now add this paste to wheat flour/atta and knead well. Keep aside for few mins.
With a rolling pin make paratha with this dough. No need to spread oil or ghee.
On a non stick pan or griddle cook the parata. Take a tissue or soft cloth and keep pressing and turning partha. It will puff up like puri. Turn and cook again on both sides.
Serve hot with curry of your choice or just plain curd.
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