AVOCADO AND SPINACH CHAPATI/ROTI/INDIAN FLAT BREAD

Avocado and Spinach Chapati/Roti – super soft and nutritious Indian whole wheat flat bread with heart healthy avocados and iron rich spinach! Pairs well with any Indian curry or use it in wraps.

Roti/chapattis, parathas or naan are not so frequent in our kitchen; we are more of rice eaters, especially in the afternoons. Nights could be just a sandwich or some healthy and light soup and toast or even a simple south Indian dosa or idli with some homemade sambar and chutney.

Whenever my boys are around it is parathas or chapatis with some Indian curry. Avocado chapatti or roti was in my to-cook radar for a long time and when I saw Rupali’s super green avocados and spinach rotis on FB, I had to make it. She blogs at "EnhanceyourPalate” with some amazing dishes and party ideas!

Avocados are always in my kitchen and we love to rustle up a large bowl of guacamole to either dip tortilla chips or chop chunks of avocado and top our warm, spicy and chunky Mexican Vegetarian Tortilla soup with them. I am making my Halloween themed guacomole this time too! But making it desi in chapattis is super exciting, so here we go!

INGREDIENTS NEEDED FOR AVOCADO SPINACH CHAPATI/ROTI:

Fresh, ripe avocado

Fresh spinach leaves –it adds a lovely natural green color to the roti as well as amps up the nutrient quotient of the flat bread. If using frozen spinach, thaw and squeeze out all the water

Whole wheat flour/atta –you could also use multigrain flour

Cumin powder –for added flavor

Lemon/lime juice – the absorption of iron content in spinach by our bodies is enhanced by the addition of any citrus juice like lemon or lime juice, and also helps in preventing the avocado from browning too; so do not forget to add this

Ghee/oil for basting the roti/chapatti when roasting

HOW TO MAKE AVOCADO SPINACH PARATHA/ROTI:

Blend ripe avocado and spinach leaves to a fine paste/puree; you could use a blender/mixie or even a food processor.

Flavor the puree with cumin powder and made a soft and smooth dough adding flour as needed either by hand in a bowl or using the food processor.

If you love any other spices, feel free to stir them in.

Make sure to squeeze in some lemon/lime juice while making the dough.

Rest the dough for a minimum of 15 minutes and when ready to make chapattis, divide the dough into small ping pong sized balls, roll using a rolling pin into a 6 inch disc, dusting with flour as needed.

Roast on a hot griddle on both sides until cooked and puffy, pressing with a flat ladle as you cook. Slather hot chapattis with oil/ghee (optional; you could eat it without ghee too for a low-calorie option, but tastes great with it!) and serve hot with any Indian curry.

When made into a larger size, you could use it as a wrap to fill with your favorite fillings!

Now, isn’t this super easy to make? You not only get the nutrients of avocado which is high in healthy fats, contains a wide variety of nutrients, has more potassium than a banana, is loaded with fiber, lowers cholesterol….I can go on, but adding avocados also makes the chapatti stay buttery soft and moist for a longer time.

Spinach of course as you all know is an iron rich super food with multitude of vitamins and minerals and it also adds a lovely natural green color to your rotis! So do make this right away and treat your family to this nutritious and super tasty Avocado and Spinach Chapatis or Rotis!

Serve with any Indian curry; we enjoyed it with some delicious Gobi Do Pyaaza (will post the recipe soon)!

If you are looking for some simple curries to dip your chapattis, then do check some of these out:

Lets make some soft, moist, nutritious and delicious Avocado Spinach Rotis/Chapatis:

Yum

AVOCADO AND SPINACH CHAPATI/ROTI/INDIAN FLAT BREAD

Prep Time: 20 minutes

Cook Time: 20 minutes

Serving Size: 4-6

Super soft and nutritious Indian whole wheat flat bread with heart healthy avocados and iron rich spinach! Pairs well with any Indian curry or use it in wraps!

Ingredients

1 large ripe avocado
Handful of fresh spinach leaves
1 ½ cups to 2 cups whole wheat flour/atta
1 tsp cumin powder
Juice of half a lemon/lime
Salt to taste
1 tbsp oil for the dough (optional)
Extra flour for dusting
Oil and/or ghee or clarified butter to roast the parathas

Instructions

Wash and clean spinach leaves in plenty of water until the water runs clear. (While washing any leafy greens, it is best to dip them in several bowls of water until the water is clear of any sand, mud or any impurities).
Drain the spinach and roughly chop into large pieces.
Peel and deseed the avocado. Spoon out the avocado pulp using a spoon into a blender jar.
Add the washed spinach leaves and sprinkling a bit of water, make a fine puree.
Remove the puree and transfer to a mixing bowl. Squeeze in some lemon or lime juice and give it a good mix.
Add cumin powder and salt to taste.
Add whole wheat flour (beginning with just 1 cup first) and make a smooth and pliable soft dough. I was able to add about 2 cups of flour, but this depends upon how thick or thin your puree is. The dough should not feel sticky.
Pour a teaspoon of oil over the dough and knead again.
Cover and set aside for about 15 to 30 minutes.
When ready to make parathas, heat a griddle or flat skillet.
Make small ping pong sized balls of the dough and using more dry flour, roll each into flat discs about 6 inches in diameter.
Transfer each disc onto the hot pan and roast on medium heat. As soon as you see bubbles on the paratha/roti, flip and roast the other side. Keep pressing the flat bread using a flat ladle, ensuring every part of the paratha is cooked.
Flip again and if the parathas have been rolled well, the whole flat bread will puff up. You could do this step over an open flame too using tongs, but do this only if you are confident of not tearing the paratha!
Once the parathas have been cooked on both sides, transfer to a paper towel lined plate and immediately, smear the top of the paratha with some ghee/oil. You could avoid the ghee or oil for a low calorie roti.
Continue making the other parathas too the same way.
Eat hot right away with some Indian curry or once cooled, store in airtight containers at room temperature for about a day but in the fridge for at least 2 to 3 days.
Enjoy hot, delicious, healthy and good for you Avocado Spinach Parathas with any curry or use it as wrap.
Happy Cooking/Eating!

Notes

You could make rotis/parathas using only avocado or only spinach. Spinach adds a lovely natural green color to the roti.

Do not forget to add lemon juice in the dough. Absorption of iron content in the spinach is enhanced by the addition of any citrus juice like lemon juice.

Try to serve the parathas hot and fresh off the griddle.

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