Avocado Achaar Paratha
Parathas with achaar (pickle) was something mum learned from her friend. She’d make it with “gol keri” - a sweet and spicy mango pickle. It was a tasty, travel-friendly paratha; you could just roll ‘em up and dunk in the hot chai that so alluring calls your name at the train station…
Paratha doughs are made with three fundamental ingredients - (wheat) flour, fat and water. For fat, I switched oil for the good fats in avocado. The addition of pickle to the paratha, lifts up your regular plain parathas to a whole new savory level!
The result of avocado puree, achaar, flour and water are soft parathas with a tangy, spicy flavor. They elevate your regular parathas and become such an amazing tea time companion!
AVOCADO ACHAAR PARATHA
AVOCADO ACHAAR PARATHA
AVOCADO ACHAAR PARATHA
makes 8-10 parathas
YOU WILL NEED
DOUGH
1 ripe avocado (110 g)
1.5 cup whole wheat flour
1 cup water
3 tbsp achaar (I used Brooklyn Delhi’s roasted garlic achaar - its phenomenal!)
1 tsp salt
1 tbsp oil
1 cup rice flour for dusting
FRYING PARATHAS
oil - preferably one with high smoke point
METHOD
Scoop out avocado and place it on a blender. Add 1/4 cup of water and blend it to a smooth puree. Add a tbsp of water at a time to create a thick but flowing consistency
STEP 1: PURÉED AVOCADO
STEP 1: PURÉED AVOCADO
STEP 2: MIX AVOCADO PUREE TO WHEAT FLOUR
STEP 2: MIX AVOCADO PUREE TO WHEAT FLOUR
In a large bowl, add wheat flour, salt, avocado puree and achaar. Mix the ingredients, and water slowly as needed. Knead into a soft, pliable dough.
Once the dough comes together, apply 2 tbsp oil and knead again. Cover and let the dough rest of 15-20 minutes.
STEP 3; AVOCADO PURÉE, GARLIC ACHAAR, SALT AND WHEAT FLOUR
STEP 4: MIX ALL THE INGREDIENTS IN STEP #3. ADD MORE WATER IF NEEDED
STEP 5: KNEAD INTO A SOFT DOUGH
STEP 6: RESTED DOUGH FORMED INTO BALLS
STEP 7: ROLL OUT THE PARATHAS
Once the dough is well rested, give it a good knead for a few minutes and the dough will transform into smooth, soft texture as shown in Step #6.
Pinch a medium sized ball off the dough.Give a quick knead between your hands, flatten and dust with some flour.
With a rolling pin, roll into a circle of about 6-8 inches diameter.
On a skillet, set to medium-high heat, place the rolled out paratha. Let it cook for 15-30 seconds until you see small bubbles forming. Now flip the paratha - you will see light brown spots on a few location. Drizzle 1/2 tbsp oil on this side and let it cook, while pressing lightly with spatula.
Once the paratha starts to puff up, flip again and drizzle 1 tsp oil. You should now see brown spots (as shown below).
The paratha is well done once both the side have brown spots.
STEP 8: FRY THE PARATHA
Enjoy the Avocado Achaar/Pickle Paratha with hot chai, serve with daal or sabji!
SOFT, TANGY, SPICY AVOCADO PICKLE/ACHAAR PARATHA STACK