What does one do with leftover guacamole? That’s not a problem we encounter often. We polish the bowl off in one sitting. However, on the rare occasion when we make a bulk batch for a party and have some left over, we add it to wheat flour to make some parathas.
Avocados and chapati flour have a mutually beneficial affinity for several reasons.
1. The optimum window for citrusy guacy goodness at room temperature, we think, is about an hour. After it’s been sitting around for a whole evening, it demands a new avatar.
2. The chapati flour we get in the U.S. does not yield the same soft outcome as the freshly milled whole wheat atta we get in India. Avocado allows the parathas to maintain their softness even the next day.
3. Avocado-enhanced anything is more nutritious.
We enhance the nutrient density of these parathas further by adding pureed veggies. There is no added water and the whole thing comes together with the moisture in the veggies, and the yoghurt.
The result is super-soft, healthy, and a great addition to your lunchbox.
In the interest of full disclosure, we solemnly remind you of the PAM Commandment. We tried and failed. PAM claims to be a fat free spray, and tells you that one serving is a spray timed at one-third of a second. You see, if anything has less than half a gram of fat per serving, the product can be labelled ‘fat free’. PAM has 2.4 calories per 0.33 second spray, 100% of it from fat, making it as fatty or ‘fat free’ as any other cooking oil out there. PAM fat free spray is not meant for humans, ‘cos no human we know can count upto 0.33 seconds and cease to spray at that point. If you can, we’d be humbled and like to hear from you.
2 cups whole wheat chapati flour (regular whole wheat flour will work in a pinch)
½ cup guacamole (recipe here)
1 cup veggies
(Spinach/chard/kale/moong sprouts/cabbage/pumpkin/cooked sweet potato/blanched broccoli, etc. are good candidates. We used frozen and thawed peas and corn)
1 green chilli
1 clove of garlic
¼ tsp. ginger
2 tbsps. plain yogurt or soy yogurt (we used low fat)
¼ tsp. cayenne powder
¼ tsp. cumin powder
3 tbsps. chopped cilantro
salt to taste
1. If you are using frozen veggies, thaw or microwave them. Puree the veggies with the green chillies, ginger and garlic.
2. Knead everything together into a pliable dough, not too soft, not too firm.
3. Divide the dough ino 10 portions and roll each of them into a ball. Dust with flour, if necessary.
4. Roll the ball out into a circle. Spray, or smear with some oil.
5. Roll it into a long cigar. Spray.
6. Coil it into a snake. Spray.
7. Roll it out again, thicker than the first time.
8. Cook both sides on a dry hot griddle until brown spots form, add a few drops of oil/ghee around the edges, and cook all the way through.
Serve with plain yoghurt and some Indian pickle.