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 veggies...you 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
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
- 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.
- 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.
- Preheat the oven to 200 degrees C
- 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.
- Add the feta cheese to the baked vegetables and mix well.
- 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)
- Roast the parathas on both sides on a non stick pan, brushing a little butter/ghee on each side (optional)
- 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 :-)