Tuesday, May 29, 2007

Avocado Paratha



In Pune, XI Std is pretty much a year of rest after the grueling SSC exams. As a fresh college student who could borrow my brother's M80 (if anyone remembers those) when he didn't need it I would always visit the Pune University fountain. It was a great hangout for guys my age as we could park our vehicles and to watch the St. Joseph's girls. Apparently, that was an extremely popular pastime. The University fountain (for those old enough to remember it) was the place to hangout for some cheap eats and fresh air. It was also a great place for love birds returning from their rendezvous behind the tall grass patches at Pashan Lake to stop for a quick bite. The mist from the 3 story tall fountain kept the area cool and fresh and the many stalls provided the good, cheap eats to good, cheap kids. Sweet corn soup one by two, Dosa, Bhurjee Pao, the mysterious blue van that provided hot vadas and parathas. Sadly, the University fountain was demolished by an over-zealous and most probably corrupt corporator. Thus destroying some of the best memories I have of being a teenager in Pune. The paratha dude was a favourite as there weren't many stalls that made a good paratha. This recipe inspired by Garam Masala is a fitting tribute to my favourite parathawala.

Ingredients

For the filling:
2 Hass Avocados chopped
1 Onion finely chopped
1/2 cup Cilantro finely chopped
1 Lemon (juiced)
4 Green Chilis finely chopped
1/s tsp Ginger paste
Salt to taste

For Atta (dough)
2 cups Chappati atta (finely ground wheat flour)
1/2 tsp Salt,
1 tsp oil
1/2 cup Milk
Warm Water

Mash a the ingredients for the filling into a homogeneous mixture. Place aside in a bowl.
Mix the ingredients for the dough till it is smooth adding water as needed.
Cover and place aside for 45 min
Take a golf ball sized lump of dough and flatten it in your palm.
Place one tsp of the filling in the center of the flattened dough.
Close the dough so that the filling is completely concealed in the dough
With a rolling pin flatten the dough slowly making sure that the filling doesn't come out.
On a heated skillet add very little oil and roast the paratha.
Serve with green chutney