Introduction

Parathas are a beloved part of Indian cuisine, offering endless variations and flavors. This Ragi and Avocado Paratha combines the nutritional powerhouse of ragi (finger millet) with the creamy richness of avocado. Ragi is packed with calcium, iron, and fiber, while avocado adds healthy fats and a delightful texture. This fusion paratha is perfect for breakfast, lunch, or dinner, and is sure to be a hit with both kids and adults.

Ingredients

For the Dough:

• 1 cup ragi flour (finger millet flour)
• 1/2 cup whole wheat flour
• 1 ripe avocado, mashed
• 1/2 teaspoon salt
• Water, as needed

For the Stuffing (Optional):

• 1/2 cup crumbled paneer (Indian cottage cheese)
• 1/4 cup finely chopped spinach
• 1 small green chili, finely chopped (optional)
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon garam masala
• Salt to taste
• 1 tablespoon oil

For Cooking:

• Ghee or oil, for cooking the parathas

Instructions

1. Preparing the Dough:
   • In a large mixing bowl, combine the ragi flour, whole wheat flour, and salt.
   • Add the mashed avocado and mix until well combined.
   • Gradually add water as needed and knead to form a soft, pliable dough. Cover and let it rest for 20-30 minutes.
2. Preparing the Stuffing (Optional):
   • Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
   • Add the finely chopped green chili (if using) and sauté for a few seconds.
   • Add the crumbled paneer and chopped spinach. Cook for a few minutes until the spinach wilts and the mixture is well combined.
   • Add garam masala and salt to taste. Mix well and remove from heat. Let the mixture cool.
3. Assembling the Parathas:
   • Divide the dough into equal-sized balls.
   • Roll out each ball into a small circle on a lightly floured surface.
   • If using the stuffing, place a spoonful of the mixture in the center of the circle.
   • Gather the edges of the dough circle and bring them together to seal the stuffing inside. Pinch off any excess dough.
   • Gently roll out the stuffed dough ball into a paratha, being careful not to tear it.
4. Cooking the Parathas:
   • Heat a tawa or griddle over medium-high heat.
   • Place the rolled-out paratha on the hot tawa.
   • Cook for about 1-2 minutes, then flip.
   • Apply ghee or oil on the flipped side and cook for another 1-2 minutes.
   • Flip again, apply ghee or oil on the other side, and cook until both sides are golden brown and cooked through.
   • Repeat with the remaining dough and stuffing.
5. Serving:
   • Serve the Ragi and Avocado Parathas hot with yogurt, pickle, or your favorite chutney.

Tips

• Rolling the Parathas: Be gentle while rolling out the stuffed parathas to avoid the filling from coming out. Use enough flour to dust the surface and rolling pin.
• Avocado Ripeness: Ensure the avocado is ripe and mashed well to blend smoothly into the dough.
• Adjusting Spice: Modify the amount of green chili and spices according to your taste preference. You can also add finely chopped coriander leaves for added flavor.
• Storage: These parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa before serving.

Enjoy your Ragi and Avocado Paratha, a nutritious and delicious fusion flatbread that’s both satisfying and healthy!