Category: Chapathi / Paratha
Preparation Time: 10 mins
Cooking Time: 20 mins
Servings:3 to 4 servings
Preparation Time: 10 mins
Cooking Time: 20 mins
Servings:3 to 4 servings
Avocado-Spinach Chapathis |
Avocado and Spinach both are very nutritious and very versatile. I regularly make avocado rotis and sometimes will add spinach into it:) Avocado-Spinach Chapathi has the goodness of whole wheat flour, avocado and spinach in a single dish.
Super Soft! |
Kids will surely like this and the color of the parathas are very appealing - Isn't it? These are super soft and can be packed for lunch boxes as well. These can also be used as wraps.
Ingredients:
- Wheat flour / Atta - 2 to 3 cups as required
- Avocado, ripen - 1 big
- Spinach leaves, cleaned - 2 cups tightly packed
- Salt - to taste
- Ghee - for spreading on cooked chapathis, if needed
- Wheat Flour - for dusting
- Method:
- Wash and drain the spinach leaves
- Scoop the avocado pulp and add it in the blender / mixie jar
- Add washed spinach into it and blend them into a smooth paste without adding water
- In a wide bowl, take 2 cups of wheat flour, avocado-spinach puree and required salt. Mix well and knead them together. Add more flour as needed to form a soft and smooth dough; no need to add any water
- Divide the dough into equal lemon sized balls, dust them with flour, flatten them and roll into thin Chapathis (No need to rest the dough)
- Heat the tawa, place the Chapathis and cook till bubbles started to appear on the surface
- Turn over and cook the other side
- Once it's cooked, transfer to plate or place it in hot box till you serve
- Repeat the same for the remaining dough and stack the cooked chapathis
- Serve them with any dal or gravy; we can also use them as wraps
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