Avocado Paratha and Yogurt-Cilantro Dip

Avocado Paratha and Yogurt-Cilantro Dip

Makes 10

Ingredients:

For Flatbread or Paratha:

  • 2 avocado mashed
  • 1½ tablespoon lemon juice
  • Salt to taste
  • 1 teaspoon garlic powder or 2 garlic cloves chopped
  • 1 teaspoon red chilli powder
  • Whole wheat flour ( around 2 cups)

For Dip:

  • ½ cup chopped cilantro
  • ¼ cup chopped mint leaves or 1 tablespoon lemon juice
  • 2 green chillies
  • Salt to taste
  • 1 tablespoon chopped ginger
  • ½ cup yogurt

Method:

For Flatbread or Paratha:

  1. Mash avocadoes in a bowl. Add lemon juice, salt, garlic powder, and red chilli powder. Mix well.
  2. Add flour - little at a time - to form dough. You may need less than 2 cups. I used 1⅓ cup flour. Cover the dough and keep it aside for 15 minutes.
  3. After 15 minutes, knead the dough again. Heat tava/griddle. Make equal size balls out of dough. Get extra flour in a plate fpr dusting.
  4. Take one ball and flatten between your palms. Dip into the flour and start rolling in a circular shape.
  5. As you done rolling, place it on hot tava/griddle. Cook it from both the side by flipping to the other side.
  6. Serve hot.

For Dip:

  1. In a blender, add cilantro, mint, salt, green chillies, and ginger. Make a fine paste. Add a teaspoon water if needed.
  2. Pour the mixture into a bowl. Whisk yogurt with a spoon. Add yogurt to the cilantro paste. Check the salt and if needed, add more.