2 Ripe Avacado
2 Cup whole wheat flour
2 Tbsp Gram flour/Besan
4-5 Green chillies
1/4 Cup finely chopped onion(optional)
2-3 Garlic cloves
1 Tsp Cumin seed
1/2 Tsp Ajwain
pinch of Asefoetida
handfull of coriander
Salt as per taste
1 Tbsp lemon juice
Peel and remove the pulp of Avacado, and mash it. Make chilli garlic paste. in a bowl mix all ingredients and make a dough. Now take a lemon size portion of dough and using rolling pin roll into paratha, dust dry flour if necessary.
on a hot pan/tava pace the paratha, drizzel some oil from sides, now flip the another side of paratha and repeat the method of oil. It will get some bubbles, flip the side and cook till it color changes little. Again flip and cook for 30 seconds, take off from tava and serve hot with curd/dahi or pickle.
1) There is no need to add oil while kneading dough as avacado has higher fat content(good fat).
2) You can apply more oil at the time of cooking if you want.
3) If it seems that dogh is more soft , you can add little flour.
4) Even if you don’t apply oil while cooking, that’s fine too.