The Butter Fruit: Avocado

The other day went to Asian Star, a Sri Lankan grocery shop in the town centre. Wanted to buy avocado to make salad. After picking the best fruit I could find, I headed towards the cash counter. As I was just on my way, found a new kind of fruit. The colour was very much similar to avocado but the skin texture was smoother and the shape was rather rounder compared to normal pear shaped of avocado. Then, picked a good fruit and returned previous avocado back to it´s place. Paid for the fruit and left. At back home, asked hubby what fruit is it. He said that it could be a different species of avocado or maybe a hybrid. When I was quite sure that it is an avocado, I just let it ripe.




Today, found that the fruit has ripened. Wanted to make something different out of it other than the normal salads. Crossed my mind was the Avocado Paratha made by Garam Masala of The Spice Is Right. So, decided to make them as well but with my basic paratha recipe. I made slight modifications on the seasonings to suit my taste.

Avocado Parathas



What do we need:

1 1/2 cups plain four
1/2 cup high protein flour (Bread flour)
1 ripe avocado, mashed
1/2 tsp garam masala
1/2 tsp ginger powder
1/2 cumin powder
1 tsp salt
water, accordingly

How do we do it:

Mix all the dry ingredients together. Add the mashed avocado. Knead slowly while adding water little by little, if necessary, until it becomes soft & pliable dough.

Divide the dough into 8 equal sized balls. Roll it out into prefered shape. (round or triangle). Place the rolled dough on a medium heat griddle. Cook for 2 minutes. Flip it over and cook for another minute.

Avocado Parathas with Mung Bean & Carrot Curry and Date & Tomato Chutney

The texture of the dough was very soft and smooth due to the buttery avocado. I love the colour of the dough. Guess what....GREEN. Avocado parathas are best served hot with curries, chutney or sambal (red hot curry).