Magical Avocado Paratha #BreadBakers

My friend Radha of Magical Ingredients shared 26 Paratha recipes with us last year during our Alphabet Challenge.  This Avocado Paratha is adapted from one of her recipes.  

The Bread Bakers are baking up Indian Breads today.....

This bread caught my attention when I first saw it, so when Renu of Cook with Renu asked us to share Indian Breads this month, I knew exactly what I wanted to make.  Let's see what the others baked up....

• Butter Naan from Passion Kneaded
• Cheese and Garlic Naan from Karen's Kitchen Stories
• Gujarati-style Savory Pancakes from Food Lust People Love
• Gulachi Sanjyachya Polya with Whole Wheat Flour from Sneha's Recipe
• "Instant" Appam from A Messy Kitchen
• Khamiri Roti from Zesty South Indian Kitchen
• Litti Chokha from Cook with Renu
• Magical Avocado Paratha from A Day in the Life on the Farm

I adapted the recipe using a jalapeno instead of a Thai Chili Pepper because that was what I had on hand.  I also halved the recipe, making only 4 pieces, as I was only feeding 2 of us, and Radha's recipe stated that they should be served warm.

They were very tasty with a fun bite from the jalapeno.  Radha suggested serving them with Dal.  We ate ours for breakfast and not as a side dish.

I did not taste the cilantro at all in my version, so add more if you are a cilantro fan.  I had to add more flour while kneading to form a dough.  You can add more flour, 1 Tablespoon at a time, until you reach the desired consistency, or you can start with less water and add more 1 teaspoon at a time until you reach the desired consistency.

Bread, Indian, flatbread, Avocado, Jalapeno

Breads

Indian

Yield: 4 pieces

Author: Wendy Klik

Avocado Paratha

Whole wheat Paratha filled with Avocado, Jalapeno, and Cilantro.

Prep time: 10 MinCook time: 7 MinInactive time: 15 MinTotal time: 32 Min

Ingredients

• 3/4 c. Whole Wheat Flour + more if needed
• 1 avocado, peeled, pit removed, smashed with a fork
• 1/2 jalapeno, seeded and minced
• 2 T. cilantro leaves, chopped
• pinch of salt
• 1/4 c. water

Instructions

1. Place the avocado, flour, jalapeno, cilantro, salt and water in the small bowl of a stand mixer fitted with the dough hook.
2. Mix until combined, adding more flour, 1 Tablespoon at a time, if needed until a ball is formed.
3. Knead on medium speed for a few minutes, then set aside and let rest for 15 minutes.
4. Divide the dough into 4 equal pieces. Place a piece onto a floured surface and roll into an approximate 9" circle. Repeat with the remaining pieces.
5. Heat a cast iron skillet over high heat. When hot add the bread, 1 piece at a time, and cook for about a minute, until browned in spots, flip and cook the other side for half a minute.

Notes

Adapted from a recipe found at Magical Ingredients.

Nutrition Facts

Calories

157

Fat (grams)

8 g

Sat. Fat (grams)

1 g

Carbs (grams)

21 g

Fiber (grams)

6 g

Net carbs

15 g

Sugar (grams)

0 g

Protein (grams)

4 g

Sodium (milligrams)

15 mg

Cholesterol (grams)

0 mg

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