(PS: The struggle is real guys! Can you see the little hands wanting to lick the pickle)
For people who do not get avocado in their Country, just chill and skip adding avocado. Instead if you have tofu or cottage cheese (paneer) handy, feel free to add it. This is a kick-ass spicy parantha . You could adjust the spice level according to your needs.
Do not get overwhelmed by the amount of ingredients. These are easily available at home. Or you can fetch them at any Indian Grocers.
Verdict: I have a 11 year old who starts drinking water just by seeing chilies or hearing the word spice/spicy. He is very very hard to convince and he loves this paratha. He calls this pasta paratha. Pasta is his favorite food and this paratha comes close to pasta taste. That is his explanation!! Whatever..I'm happy that he likes this paratha.
I have blanched the spinach and then pureed here. But, if you are using baby spinach, you do not have to blanch.
I have added flax seed powder to increase the nutritional level of the paratha. You could skip it or replace it with soybean flour or any other nut powder.
I have used garlic powder as I did not want the raw smell of garlic to overpower. If you do not have garlic powder, you could use dry roast the garlic, grate and use it.
Replace garlic powder with fennel powder for a different flavor.
You could make triangular, layered, circular or square paratha.
I have used peanut oil to shallow fry the paratha. You could use clarified butter, butter or olive oil too.
Preparation Time: 30-45 mins
Cooking Time: About 2 mins for each paratha
Makes: 10 parathas,
For the Dough:
Spinach : 2 heaped cups,
Avocado: 1 small or 1/2 of a large avocado
Garlic: 2 big cloves, or 6-8 small nos (Indian Variety)
Green chili: 2 nos
Lemon juice: 2 tsp
Whole wheat flour: 2 cups
Chickpea flour | Besan : 1/2 cup
Flax seed powder | Flax meal: 2 tbsp, refer notes
Oil: 2 tsp
Salt: As needed
Water: As needed
For sprinkling the spices on the paratha:
Dhania powder | Coriander powder: 1 tsp
Chaat masala : 1 tsp
Red chili powder: 1 tsp
Salt: As needed
Cumin powder: 1/2 tsp
Oil: For shallow frying the paratha
Dry wheat flour: For dusting and rolling the paratha
A rolling pin
Making the dough:
Blanch the spinach and keep it aside. Scoop out the flesh from the avocado and mash it gently.
Put the spinach, mashed avocado, garlic, green chili in a food processor and make a puree from it.
You do not need to add any water.
Mix the dry flours in another bowl (whole wheat flour, chickpea flour, flax seeds powder, and salt).
Scoop the spinach and avocado paste onto the dry flours. Add the lemon juice to it and mix well.
Add few tablespoons of water at a time to the mixture and make a soft and pliable dough. The dough should not stick to your hands. Once the dough is formed, add the oil and knead the dough for couple of minutes.
Rest the dough to absorb the flavors for 30 mins to 1 hour.
Rolling the dough:
Divide the dough equally to yield 10 mandarin orange sized balls or big lime sized balls.
Mix all the dry spices mentioned above. (under the section for sprinkling the spice on the paratha)
Dust the working surface generously and roll the dough ball into 5 inch circle.
Sprinkle the spice powder, few drops of oil and some flour on the rolled dough.
Fold it like a triangle, square or circle.
Let it rest until you repeat the procedure for the next couple of dough balls.
Dust the folded dough square and roll into a 1/4in square paratha. (or any other shape of your choice)
Shallow frying the paratha:
Heat a griddle on a medium-high heat. When the griddle is hot enough, add few drops of oil on the griddle and place the rolled paratha. Add oil onto the edges of the paratha and shallow fry it on both sides until it turns golden brown.