Wednesday, February 29, 2012

Avocado Flax Roti (Indian Flatbread)

It has been a long while since I posted any kind of roti in this space. In fact I just checked and was surprised to see that the last roti post in this space was in august of last year. Wow, how time flies !! Of course this doesn't mean that I haven't been making rotis for the last six months, only that I haven't been making many new types of rotis, just the ones that have already been posted here :)

 My most favorite way to include avocados in our diet is usually in rotis. I had posted two versions of avocado roti on this site earlier, you can find the posts here and here. This time I combined avocado with methi (dried fenugreek leaves) and also added a good bit of flax seed meal for added nutrition. Loved how this roti turned out, its taste reminded me a little of this methi thepla probably because of the methi and the spices used in this roti. The addition of avocado always makes rotis really soft without any additional fat or oil which is a big plus in my book :) So if you are looking for a way to sneak in some avocados and flax in your diet, this roti may be something you would like, give it a try and let me know what you think :)

 Avocado Flax Roti- Indian wheat flat bread with avocado

Click here for a printable view of this recipe

Ingredients and Method to make Avocado Flax Roti
2 1/4 cup whole wheat flour (atta/godumai maavu)
1/4 cup flax seed meal (powdered flax seeds/ alsi/ ali virai)
3/4 tsp cumin seeds (jeera)
1/4 tsp turmeric powder
1/2 tsp red chili powder (or to taste) (can be substituted with cayenne powder)
salt to taste
1/2 tsp cumin powder
2 heaped tsp dried fenugreek leaves (kasuri methi) (soaked in a few spoons of hot water for 10 to 15 mins)
1 ripe avocado (deseed, remove skin and mash) (yielded approx 3/4 mashed avocado)
a little extra flour for dusting
a few drops of oil or clarified butter(ghee/nei) (optional)

Soak dried fenugreek leaves in hot water for 10 to 15 mins.
In a large bowl assemble all the dry ingredients and mix well. Add the fenugreek leaves along with the water it was soaked in and mix into the flour.

Add mashed avocado and mix into the flour. Add water as required and knead to make a soft and non sticky dough. Keep the dough covered and let sit for at least 30 mins.
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Divide the dough into equal lemon sized balls. Using a little flour for dusting, roll the dough into an even circle of desired thickness.
Place a flat pan/ griddle/ tawa on heat. Place rolled out dough on the flat pan and cook until the lower side gets small brown spots. Flip over and cook the other side until it has small brown spots on it.

If you plan to use oil smear a little oil on the top side of the roti while the lower side cooks and flip over and cook the other side. I did not use any oil at all because the avocado makes the roti pretty soft on its own and I don't feel that it needs any additional oil for softness.
Proceed with the rest of the dough in the same manner. Serve hot with any curry of choice.

Refrigerate the balance of the dough if any and use within a few days for freshest taste.
Yielded approximately 12 to 14 rotis (yield will depend on size and thickness of each roti)

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