Wednesday, July 27, 2011

Guacamole Paratha Wraps!

More than half of 2011 is already gone and how... The year has been quite eventful for us (in good ways) until now, and time seems to just fly away...and, somehow, amongst all these things, I really neglected my blog and haven't been writing regularly, or, for that matter, even trying out and creating new dishes took a backseat.

Today, I am posting a recipe which has been lying in my drafts for months now. Finally it sees the light of the day and after this I am on a blog-hopping mode, to check out what my friends have been upto. So beware :-)

 I try to include avocados in my diet plan at least once a week. And, today's recipe was created on one such day. I was cleaning up my refrigerator and wanted to finish off a lot of leftover green stuff before shopping for fresh know what I mean, don't you? :-). Thus wre born these wraps - and, since that day, I have made these wraps a number of times and both my husband and I love them.

A special mention of my sis in law, who too is on an avocado spree these days :-) Try out this recipe and I hope you will not be dissapointed and just in case you are, then it's certainly the Avocados that are at fault ;-)


For the Guacamole dip

1 - ripe avocado, peeled, pitted and roughly chopped
1 - onion, peeled and chopped
1 tbsp - lemon juice
1 - green chilli (more or less)
3 tbsp - olive oil
salt and pepper according to taste
garlic (optional)
1 1/2 cup - whole wheat flour (aata), (may need more)
ghee or butter to brush the parathas (optional)

For the filling

1/2 cup - red bell pepper, chopped into cubes
1/2 of an aubergine, chopped into cubes
1/2 of a zucchini, chopped into cubes
1 - carrots, chopped into cubes
4 tbsp - olive oil
1/2 tsp - citric acid
1/2 tsp - red chilli flakes (more or less)
2 pods of garlic, finely chopped
salt and pepper to taste
100 grams - feta cheese, cut into cubes


  1. Put the avocado pulp, oil, onion, green chillies, garlic, lemon juice, salt and pepper (add coriander leaves if you have some, i ran out of them so couldn't ) in a mixer and grind coarsely.
  2. Add the aata (flour) to the guacamole paste and knead. Cover the dough with a wet muslin cloth and keep aside for half an hr.
  3. Preheat the oven to 200 degrees C
  4. Put all the ingredients of the filling except the feta cheese in a baking dish and place the baking dish in the center of the oven and bake for approx 20 mins or until done.Don't forget to toss the vegetables a couple of times in between.
  5. Add the feta cheese to the baked vegetables and mix well.
  6. Divide the dough into 5 parts and shape each into a ball and slightly flatten them and roll out into thin parathas (approx 18 cms circumference)
  7. Roast the parathas on both sides on a non stick pan, brushing a little butter/ghee on each side (optional) 
  8. Put the filling in the center of the paratha and cover as shown in the picture and serve hot. 

 My hubby had them with yogurt-garlic-chilli dip (another refrigerator-cleaning-action!) and I loved them even without the dip :-)


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