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
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Method:
For Flatbread or Paratha:
- Mash avocadoes in a bowl. Add lemon juice, salt, garlic powder, and red chilli powder. Mix well.
- 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.
- 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.
- Take one ball and flatten between your palms. Dip into the flour and start rolling in a circular shape.
- As you done rolling, place it on hot tava/griddle. Cook it from both the side by flipping to the other side.
- Serve hot.
For Dip:
- In a blender, add cilantro, mint, salt, green chillies, and ginger. Make a fine paste. Add a teaspoon water if needed.
- 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.