Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins   CookTime:10 mins   Cuisine:Indian  

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Table of Contents⇓    RecipeCard⇓

Avocado Roti / Tortilla made with whole wheat flour, is a very simple and basic recipe with a maximum of 30 minutes of preparation and cooking time, altogether, in exchange for a tasty meal.

My kids just adored the powerful green colour and the naturally cheesy inside texture. The perfect way of having a mouth-watering meal while staying healthy.

We had them with Potato Mash Curry / Aloo Tadka / Bangaladumpa Koora as a side and ended up with Masala Lassi / Indian Spiced Buttermilk

Table of Contents:

Click to Expand / Collapse

1. How to store ‘Avocado Roti / Avocado Whole Wheat Flour Tortilla’ :
2. How to use / serve ‘Avocado Roti / Whole Wheat Avocado Tortilla’ :
3. Health Benefits of ‘Avocado Chapathi / Dairy Free Roti’ :
4. Other recipes from my blog:
5. Step wise pics Procedure for ‘Avocado Roti / Tortilla (Whole Wheat)’:
6. Prep Work:
7. To make Avocado Puree:
8. Prepare the Dough:
9. Rolling into Roti / Tortilla:
10. Cooking on Stove Top:
11. Tips & Storage:
12. Result:
13. Recipe Card & Print:

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How to store ‘Avocado Roti / Avocado Whole Wheat Flour Tortilla’ :

Option#1:

Cook the roti/tortilla(s) fully on the griddle. Cool them completely.

Put them in an air tight container. Store it in fridge, for up to 1 week to 10 days.

Just reheat on stove top pan / in the microwave for about 30 secs.

Option#2:

You can only half-cook the roti/tortilla(s) on the griddle. Let them cool completely.  

Pile up one above another by placing a cling film to separate each other.

Place the pile in a zip lock and put it in the freezer.

If frozen, they can last up to few months. Take them out of the freezer, just place one on a hot griddle.

Pan fry each side for approximately 30 seconds and you have them ready to serve. 

How to use / serve ‘Avocado Roti / Whole Wheat Avocado Tortilla’ :

Amazingly delicious and healthy, these roti(s) are also very filling and long-lasting. With just a few you will be completely stuffed.

The major benefit is that these roti / tortilla can be used for breakfast wraps, part of a meal platter with a tasty curry.

As a snack / appetiser alongside a simple dip, in kids lunch box .

For any travel, also can be categorised as a  weight loss diet. These are multi-purpose!

Health Benefits of ‘Avocado Chapathi / Dairy Free Roti’ :

Avocados are very high in fibre, protein, nutrition, Vitamin-E, lowers cholesterol and have more potassium than a banana. To add to these, whole wheat flour provides carbohydrates.

To conclude, these roti / tortilla(s), provide the necessary carbs, are rich in protein, iron & other fibres which improve ones digestive system.

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Weight Loss recipes collection⇒  Weight Loss Food / Low Carb Recipes

Curry Recipes collection⇒  Curry / Koora / Stir Fry

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Ingredients:

• Wheat Flour – 1 cup
• Hot Water – ½ cup
• Turmeric Powder – a pinch 
• Salt – as per taste
• Avocado – a half
• Ginger – 1 inch piece
• Whole Cumin / Jeera – ¼ teaspoon
• Garam Masala Powder – ¼ teaspoon
• Green Chillies – 1 or 2 (small size)
• Cooking Oil – as required (optional) 

Special Ingredients:

• Hot Water
• Whole Cumin

Step wise pics Procedure for ‘Avocado Roti / Tortilla (Whole Wheat)’:

Instead of food processor, you can even use a mixing bowl and knead the dough with hands.

Prep Work:

Cut the avocado at the centre. Eliminate the pit, scoop out the pulp with a spoon / remove the outer skin.

To make Avocado Puree:

Take them into the processor / a vessel. Add the whole cumin / jeera, chopped ginger, chopped green chilli as well.

Mash up everything into fine paste.

Prepare the Dough:

Change the processor blade, add the whole wheat flour / chapathi aata, salt, turmeric powder and garam masala powder.

Add the hot water little by little and knead into soft dough as shown.

Rolling into Roti / Tortilla:

Divide the dough into equal parts, make small ball out of each.

Using a rolling pin, roll each ball, across a flat surface, into a round shaped roti / tortilla.

Apply dry flour in between, when its sticky.

Cooking on Stove Top:

Put a griddle on stove top under high flame. When its hot, gently transfer this flattened round roti / tortilla onto it. 

Spread few drops of oil throughout(optional). Let it cook on both sides, until you get brown spots here and there. 

Then, transfer each into a serving dish. Repeat the same for other flattened dough. Done!!

Tips & Storage:

• Adjust the salt & spice as per your taste.
• You can use either fully ripe avocado or unripe one too.
• I used my food processor for making the chapati / tortilla dough, if not you can do the same manually in a mixing bowl using your hands.
• You can use any masala powder for flavouring, like curry powder, sambar powder, amchur powder too.
• Storage: These roti/tortilla can be made ahead and stored in freezer for up to few months. Just reheat them on the tawa/pan before serving.
• If not frozen, these stay good up to 2-3 days at room temperature in an air tight container.

Result:

• These, Avocado Roti / Tortilla (Whole Wheat), tasted perfectly well, even on their own, without any dip / side too.
• We had them with Potato Mash Curry / Aloo Tadka / Bangaladumpa Koora  as a side and along with Masala Lassi / Indian Spiced Buttermilk .
• But my kids ate them as they are. After all, I added the spice & salt to the batter right! 

Recipe Card & Print:

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