Avacado roti/ Butter fruit paratha

Roti, chapati, and paratha are staples in Indian cuisine, but what if you could elevate these beloved flatbreads with a nutritious twist and a burst of flavor? As a food enthusiast and a mom of two picky eaters, I'm always on the lookout for creative ways to sneak in more nutrients into our meals. Recently, I found myself with a bounty of ripe avocados and a family less than thrilled about eating them plain. That's when it hit me—why not incorporate the creamy texture of avocados into our rotis?

I decided to experiment and add avocados to a batch of rotis, and the result was nothing short of amazing. The rotis turned out incredibly soft and puffy, much to the delight of my family. When my daughter noticed how perfectly puffed, they were, she was curious but couldn’t guess the secret ingredient. Even my husband couldn’t! Everyone loved the taste and gave it rave reviews. It wasn’t until I revealed the secret ingredient that they realized the magic was thanks to avocados. My daughter even requested that I make them again, and I’m excited to try this technique with pooris as well.

If you’re looking to add a nutritious and delicious twist to your regular rotis, here’s the recipe for these avocado-infused delights:

Preparation time: 30-40 minutes (including dough resting time)

Cooking time: 20 minutes

Serves: 12 parathas

Ingredients:

Ripe Avocado/ butter fruit – 1 large (2 small)

Wheat flour – 3-4 cups

Salt - to taste

Ghee/ butter – 2 tbsp

Ghee or Oil – For frying paratha

 

Method:

• Cut avocado into half using a knife. Remove & discard the seed. Scoop out the fruit pulp into a wide mixing bowl.
• Mash the avocado flesh using your fingers. Add salt, ghee.
• Add about ½ cup of warm water to it.
• Add 3 cups of wheat flour. Mix and knead well to get soft dough. If it is too sticky, add little flour or if too dry, sprinkle little water while preparing dough. Set aside for 20-30 minutes.
• Divide the dough into equal medium orange sized balls, roll and make round rotis from the balls.
• Cook them on a heated griddle or tava flipping frequently. Gently press the roti to get them puffed.
• Apply ghee or oil on both the sides of roti once cooked & before removing from the tava. Remove from the tava when you find brown spots on both sides and cooked properly.
• Finish all the dough following the above-mentioned process. Store them in a hot box.
• Serve hot/ warm with choice of side dish or with curds & pickles.