Enjoy this power & protein packed paratha with a gorgeous green color. The creaminess of the avocado keeps the paratha/chapati soft and gives them that wonderful buttery texture and flavor. These are great for journeys and to make-ahead and save for later.
Detailed Recipe: http://showmethecurry.com/breads/avocado-parathas.html
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I did this recipe with brown rice flour, long story short it came out horribly it took me about three hours, the dough was too dry, I added water then more flour, then oil, then yolk, put it in the fridge, watched youtube videos so made some type of tortilla cookie stuff, very disappointed.
I tried the recipe with Almond flour, they did not come out soft, they kept falling apart. The flavor is good though. Any suggestions for not using wheat flour?
You Indian ladies are so beautiful!
If I may say, please tie your hair.
Thank you for recipes for flat bread . I used to make something like it years ago . Thank you again. Linda
Doua surori gatesc o porcarie indiana !!!!!!!!
Maam don’t you think that first rule of kitchen is tie your hairs. it’s irritating to look someone in kitchen with open hairs
Is the flour whole wheat?
I have green color avocado shall I make paratha out of it
What happens if we put lemon cordial instead of lemon juice ?
Does it turn dark or spoil if not eaten the same day? How long can you store these for?
To respond to those who tried this recipe and find it bitter please read: https://www.quora.com/Does-avocado-turn-bitter-when-heated
I tried but I used all poporse floa but it was awful
I am definitely going to do this. However, I am a single person and don't want to waste food. So other than halving the ingredients is it best to freeze some of the dough for later or cook them first then store them in the fridge? Also can i use wholemeal flour instead od the chipati flour?, or even spelt?Great video and thankx
This is definitely nice.
Can I also bake it?
try avocado pasta MA3FJEB1S00731