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Tag: Low Carb Breakfast

Low-Carb Breakfast Recipes
Starting your day with a low carb breakfast can set the tone for a healthy and energetic day. These low carb breakfast recipes are designed to keep your carbs low while providing plenty of protein to keep you full and satisfied. Whether you’re a diabetic, a weight loss seeker, or just looking to manage your blood sugar levels, these low carb breakfast ideas are perfect for you.
Greek Yogurt with Nuts and Berries
For a quick and easy low carb breakfast, try Greek yogurt topped with nuts and berries. This dish is rich in protein and healthy fats, making it a perfect low carb breakfast option. The berries add a touch of sweetness without spiking your blood sugar levels.
Paneer Bhurji
Paneer Bhurji is a popular Indian dish that makes for an excellent low carb breakfast. Made with crumbled paneer and a variety of spices, this dish is both flavorful and satisfying. It’s a great way to start your day with a low carb high protein breakfast. It comes from easy paneer recipes too and is beneficial to all. 
Avocado and Tomato Salad
For a refreshing and easy low carb breakfast, try an avocado and tomato salad. This dish is loaded with healthy fats and vitamins, making it a perfect choice for a low carb breakfast. The combination of creamy avocado and juicy tomatoes is both delicious and nutritious.
Almond Flour Pancakes
Who says you can’t enjoy pancakes on a low carb breakfast plan? Almond flour pancakes are a great low carb breakfast option that allows you to enjoy this classic breakfast dish without the carbs. Top them with fresh berries and a dollop of Greek yogurt for added protein.
Cauliflower Upma
Cauliflower upma is a traditional Indian breakfast dish that has been modified to fit a low carb breakfast diet. Made with grated cauliflower instead of semolina, this dish is both tasty and nutritious. It’s a great way to enjoy a low carb breakfast with an Indian fusion recipe.
Chia Seed Pudding
For a low carb breakfast that’s both quick and nutritious, try chia seed pudding. This dish is rich in omega-3 fatty acids and fiber, making it a perfect low carb breakfast option. You can top it with nuts, berries, or a drizzle of honey for added flavor.
Zucchini Fritters
Zucchini fritters are a delicious and easy low carb breakfast option. Made with grated zucchini and a variety of spices, these fritters are both tasty and satisfying. They make for a perfect low carb breakfast that you can prepare ahead of time. It is also an easy indian recipes that is good for health. 
Spinach and Mushroom Scramble
For a hearty and low carb breakfast, try a spinach and mushroom scramble. This dish is packed with vegetables and protein, making it a great way to start your day. It’s a simple and easy low carb breakfast that you can whip up in no time. It’s amongst those nice Indian vegetarian recipes that are healthy, comforting and delightful. 
Cottage Cheese with Fresh Herbs
Cottage cheese is a great source of protein and makes for an excellent low carb breakfast. Mix it with fresh herbs like parsley, chives, and dill for a flavorful and nutritious meal. This low carb breakfast is perfect for those looking for a quick and easy option.
FAQs
What is a good low carb breakfast for a diabetic?
A good low carb breakfast for a diabetic includes high-protein and low-carb options like Greek yogurt with nuts, paneer bhurji, or an avocado and tomato salad.
What is a low carb breakfast?
A low carb breakfast is a meal that is low in carbohydrates and high in protein and healthy fats. Examples include almond flour pancakes, and chia seed pudding.
What is a good low carb breakfast?
A good low carb breakfast is one that keeps you full and satisfied while maintaining low carbohydrate intake. Options include Greek yogurt with nuts and berries, paneer bhurji, and avocado and tomato salad.
What is a low-carb breakfast?
A low-carb breakfast is a meal designed to keep carbohydrate intake low while providing sufficient protein and healthy fats. Examples include zucchini fritters, spinach and mushroom scramble, and cottage cheese with fresh herbs.

By incorporating these low carb breakfast recipes into your morning routine, you can enjoy delicious meals that help maintain your energy levels and support your dietary goals. For more great recipes, visit Manjula’s Kitchen and explore their extensive collection of healthy and nutritious dishes.

  • Rava Dosa

    Rava Dosa

    Rava Dosa

    Rava Dosa (South Indian Delicacy)

    Rava Dosa is a popular South Indian thin and crispy flat bread. It looks like thin crepes. This is a mouthwatering culinary delight. Rava Dosas are quick to make. They can be served as a snack or part of a main meal.
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Batter fermenting 30 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1/2 cup fine sooji samolina
    • 1/4 cup rice flour
    • 1/4 cup all-purpose-flour plain flour, maida
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp salt
    • 1/8 tsp asafetida hing
    • 1 tbsp cilantro chopped hara dhania
    • 1 green finely chopped
    • 2 cupa watwer approximately

    Instructions
     

    • Mix all three flours including semolina, rice flour and all-purpose flour. Make a thin batter using little water at a time and avoiding any lumps. Batter should have pouring consistency like buttermilk.
    • Add all other ingredients to the batter including cumin seeds, salt, asafetida, cilantro and green chili. Mix it well. Let the batter stand for about 30 minutes.
    • Heat the skillet on medium high. To check if skillet is ready sprinkle few drops of water over skillet water should sizzle. Wipe the skillet with few drops of oil.
    • Pour the batter with ladle on the skillet in a circular motion starting from the periphery to the center. Keep pouring the batter till it covers the whole skillet.
    • Note: pour the batter on the skillet from about 3 to 4 inches height. Don’t try to spread the batter otherwise the characteristic and appearance of Rava Dosa will not come. Rava Dosa should have holes like swiss cheese or have lacy look.
    • Sprinkle 1 teaspoon of oil around dosa.
    • Cook Dosa over medium heat for about 2 minutes or until Dosa becomes golden brown. Then turn the Dosa using spatula.
    • Let Dosa cook for about 1 minute from other side. Dosa will be golden brown on one side and light color on other side. Thin and crispy Rava Dosa is ready to serve.

    Notes

    Serving Suggestions
    Rava dosa is very flavorful. You may eat this snack with Hari Cilantro Chutney.
    Traditionally Rava Dosa is served with Sambar (lentil soup cooked with vegetables), and coconut chutney.
    I have the recipes for Sambar, Coconut Chutney, and Hari Cilantro Chutney on my web site.
    Tried this recipe?Let us know how it was!

    How to make Rava Dosa: Your Guide to the Perfect Crispy Delight 

    Dosa is a popular south indian delicacy which looks like a crepe. It’s like a crisp and thin pancake made of rice and urad dal batter. Traditionally Dosa is served with sambar, aloo masala and coconut chutney. It is an Indian crepe made usually through rice batter, but here we have experimented and made many alternative dosa such as Oat Dosa, Besan Dosa, Rava Dosa, Sorghum Dosa. What is Rava Dosa: This preparation is using rava and is a bread based breakfast recipe that is vegan. The preparation entails skillfully combining pan techniques and manual dexterity to achieve the perfect bread cooked on non-stick skillets.

    Mixing the Flours: Crafting the Perfect Rava Dosa Batter 

    Embark on your culinary journey to master the art of rava dosa by starting with the essential step of mixing the flours. In your quest to perfect the rava dosa recipe, combine three key flours – semolina, rice flour, and all-purpose flour. This trio forms the foundation of the batter, each contributing its unique texture and flavor.

    As you blend the flours, ensure a smooth consistency by gradually adding water to the mix, meticulously stirring to prevent the formation of lumps. Aim for a batter resembling buttermilk, with a fluidity that promises to spread effortlessly on the skillet. This foundational step lays the groundwork for the success of your dosa rava recipe, setting the stage for a culinary masterpiece.

    Flavorful Fusion: Adding the Finishing Touches to Your Dosa Rava Recipe 

    Elevate the rava dosa batter to new heights by infusing it with a harmonious medley of essential ingredients. Cumin seeds, salt, asafetida, cilantro, and green chilli converge to create a symphony of flavors that dance on the palate.

    With a thorough mix, allow the batter to rest for approximately 30 minutes—a crucial period that allows the ingredients to meld and intermingle, enhancing the overall taste and texture of your rava dosa.

    This resting period is a vital secret in the art of how to make rava dosa, imparting depth and complexity to the final dish. Embrace this moment of anticipation as the flavors marry and evolve, preparing to embark on a culinary adventure like no other.

    Sizzling Skillet: Setting the Stage for Rava Dosa Magic 

    Prepare your skillet on medium-high heat, the stage upon which the magic of rava dosa unfolds. A simple water test unveils the skillet’s readiness – when sprinkled on the surface, the water should sizzle and evaporate in an instant, signalling the perfect temperature for dosa-making.

    A touch of oil ensures a non-stick surface, laying the groundwork for the mesmerising dance of the rava dosa batter. With the skillet prepped and primed, you are poised to embark on a culinary journey filled with tantalizing aromas and mouthwatering flavors.

    Artful Pouring: Creating the Signature Look of Rava Dosa 

    With finesse and precision, pour the rava dosa batter onto the heated skillet, employing a circular motion from the edges towards the centre. The key lies in maintaining a height of 3 to 4 inches while pouring, resisting the urge to spread the batter thinly.

    This technique ensures the characteristic appearance of rava dosa – a delicate, lacy texture with enticing holes reminiscent of Swiss cheese. As the batter spreads and sizzles on the skillet, marvel at the artistry unfolding before your eyes, a testament to the skill and craftsmanship inherent in the rava dosa tradition.

    Crispy Transformation: Cooking Your Rava Dosa to Perfection 

    As the rava dosa graces the heated skillet, sprinkle a teaspoon of oil around its edges, allowing it to cook over medium heat for approximately 2 minutes until it achieves a golden brown hue. With practised precision, skillfully flip the dosa using a spatula, revealing its crispy underside to the world.

    Let it cook for an additional minute, ensuring that both sides are cooked to perfection. The end result is a thin and crispy rava dosa, a culinary masterpiece ready to tantalize your taste buds and transport you to culinary nirvana. With each bite, savor the symphony of flavors and textures that define the essence of this beloved Indian delicacy.

    In conclusion, the journey of crafting the perfect rava dosa is a culinary adventure filled with precision, skill, and a touch of artistry. From mixing the flours to savoring the crispy transformation on the skillet, each step in the process is imbued with tradition and flavor, culminating in a dish that delights the senses and nourishes the soul.

    So, gather your ingredients, fire up your skillet, and embark on a journey to discover the magic of rava dosa – a timeless classic that never fails to captivate and delight.

    Serving Suggestions: Enhancing the Rava Dosa Experience 

    Rava dosa’s aromatic profile pairs exceptionally well with Hari Cilantro Chutney. For a traditional touch, serve it alongside Sambar, a lentil soup enriched with vegetables, and coconut chutney. Explore these culinary companions to elevate your Rava Dosa feast to new heights.

  • Sambar Recipe

    Sambar Recipe

    Sambar (Spicy Lentil Soup)

    Sambar is a flavorful spicy South Indian lentil soup made with a variety of vegetables. It fits nicely with many South Indian meals, including dosas (pancakes), idlis (savory cakes), and rice. It could be said that a South Indian meal is incomplete without sambar.
    5 from 2 votes
    Print Recipe
    Course dal
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/2 cup toor dal/arhar dal available in any Indian grocery store
    • 1/2 tbsp salt
    • 1/4 tbsp turmeric (haldi)
    • 2 tbsp oil
    • 1/2 tbsp cumin seeds (jeera)
    • 1/8 tbsp fenugreek seed (methi)
    • 1/4 tbsp mustard seeds (rai)
    • Pinch of asafetida (hing)
    • 10-12 curry leaves
    • 4 dry whole red chilies
    • 1 large tomato cubed in small pieces
    • 1-½ cups mixed vegetables, cute into bite-size cubes (green beans, carrots, zucchini, radishes)
    • 2 tbsp tamarind pulp
    • 1/2 tbsp salt
    • 1 tbsp sambar powder, available in any Indian grocery store

    Instructions
     

    • Wash and soak the dal in two cups of water for ten minutes or longer.
    • In a pressure cooker combine soaked dal with 2½ cups of water, salt, and turmeric. Cook over medium high heat.
    • When the pressure cooker starts to steam, reduce the heat to medium and cook for another six minutes.
    • Turn off the heat and wait until steam has escaped before opening the pressure cooker. Dal should be soft and mushy.
    • Mix the dal well enough to remove lumps. If the dal is thick, add up to one cup of water.

    Notes

    Prepare Seasoning
    1. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks immediately, the oil is ready.
    2. Add cumin seeds, mustard seeds, fenugreek seeds, asafetida, red chilies, and curry leaves. Stir for a few seconds.
    3. Add tomatoes, vegetables, sambar powder, tamarind pulp and ½ cup water.
    4. Cover the pan and let the vegetables cook until they are tender over medium heat.
    5. Combine the vegetables and the dal to make the Sambar.  Sambar should be thin, like soup. If the sambar is thick, add water as needed.
    6. Cook sambar on low heat for 10-15 minutes.
    Serve Sambar with dosa, idli, rice or with any meal as a side.
    Keyword Dal
    Tried this recipe?Let us know how it was!

    How to make Sambar Masala: Sambar Recipe

    Sambar is a quintessential South Indian dish that holds a cherished place in Indian cuisine. This sambar recipe is a delightful combination of sambar dal, vegetables, and aromatic spices, creating a flavorful and nutritious sambar masala. In this comprehensive guide, we’ll explore how to make sambar step by step, incorporating tips, variations, and benefits to elevate your culinary experience.

    Tips for Perfecting Your Sambar Recipe

    • Use Fresh Ingredients: Opt for fresh spices, vegetables, and lentils to ensure the best flavor and texture in your sambar.
    • Balance the Flavors: Adjust the proportions of tamarind paste, jaggery, and salt to achieve the perfect balance of sour, sweet, and savoury notes in your sambar.
    • Experiment with Vegetables: Don’t hesitate to experiment with different combinations of vegetables to create unique variations of sambar tailored to your liking.
    • Temper with Care: Take care not to burn the spices while tempering, as it can impart a bitter taste to the sambar. Maintain medium heat and keep a close eye on the tempering process.
    • Allow for Resting Time: Let the sambar rest for a few minutes after cooking to allow the flavors to develop fully before serving.

    Variations of Sambar

    • Mixed Vegetable Sambar: Incorporate a medley of seasonal vegetables such as pumpkin, beans, and bell peppers for a colorful and nutritious twist on the classic sambar.
    • Tiffin Sambar: Prepare a thinner version of sambar specifically paired with idli, dosa, or vada, featuring a lighter consistency and a higher proportion of tamarind for tanginess.
    • Kadamba Sambar: This variation of sambar includes a diverse range of vegetables along with freshly ground spices, lending it a robust and hearty character ideal for special occasions.

    Benefits of Including Sambar in Your Diet

    • Rich in Protein: Sambar is a rich source of protein due to the inclusion of lentils, making it a nourishing option for vegetarians and vegans.
    • Loaded with Vitamins and Minerals: The array of vegetables in sambar provides essential vitamins, minerals, and dietary fibre, promoting overall health and well-being.
    • Digestive Aid: The spices and herbs in sambar, such as cumin, fenugreek, and curry leaves, possess digestive properties that aid in digestion and alleviate digestive discomfort.
    • Low in Calories: Despite its hearty and satisfying nature, sambar is relatively low in calories, making it a guilt-free indulgence for those watching their calorie intake.
    • Boosts Immunity: The antioxidants present in the spices and vegetables in sambar help strengthen the immune system and protect the body against various infections and diseases.

    FAQs (Frequently Asked Questions) About Sambar

    • Can I make sambar without tamarind paste? 

    • Yes, you can substitute tamarind paste with lemon juice or dried mango powder (amchur) for a tangy flavor in your sambar.

    • Is sambar gluten-free? 

    • Yes, sambar is naturally gluten-free as long as no wheat-based ingredients such as asafoetida powder (hing) are used in the recipe. You can use gluten-free asafoetida or omit it altogether to ensure the dish is gluten-free.

    • Can I make sambar ahead of time? 

    • Yes, you can prepare sambar in advance and store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or microwave before serving.

    • Can I freeze leftover sambar? 

    • While it’s technically possible to freeze leftover sambar, the texture of the vegetables and lentils may change upon thawing, resulting in a slightly altered consistency. It’s best to consume fresh sambar for optimal taste and texture.

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besan Ladoo.

  • Rava Uttapam (Instant Sooji Uttapam)

    Rava Uttapam (Instant Sooji Uttapam)

    Rava Uttapam served with green chutney on a white plate

    Rava Uttapam (Instant Sooji Uttapam)

    I have been wanting to do a video it should be easy and more versatile, ingredients maybe you have in your pantry. Utttapam a South Indian popular dish. Traditionally Uttapam is made with rice and lentil batter, which can be a long process, soaking, grinding then fermenting the batter. Rava Uttappam, on the other hand is instant and easy to make, with a variety of vegetables of your choice. It tastes delicious also can be served for breakfast, as a snack or for dinner. Rava Uttapam will be enjoyed by all ages.
    Uttapam is like a thick Dosa or Spicy pancake topped with vegetables. If you are serving this as a traditional Uttapam serve this with sambar and coconut chutney. But Rava Uttapam can be served with any chutney or condiment. Many times, I prefer this as a light dinner and enjoy with sprinkling samber powder, giving a traditional touch. The other reason I wanted to do this recipe as I said before I wanted to do the recipe more versatile you can use this batter for making Idli, because Rava Idli can be used for making so many recipes.
    I have many related recipes on my website like Masala Idli, Idli Manchurian.
    This recipe will serve 4.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 10 minutes
    Course Breakfast, Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup sooji coarse, semolina
    • ½ cup yogurt curd, dahai
    • ½ cup cabbage finely chopped
    • 1 cup bell pepper finely chopped (capsicum, shimala mirch)
    • 1 cup tomatoes finely chopped, remove the seeds
    • 1 Tbsp cilantro finely chopped
    • 1 Tbsp green chili finely chopped
    • 2 tsp ginger shredded, adrak
    • 1 tsp salt
    • 1 tsp ENO fruit salt

    For Seasoning

    • 1 Tbsp oil
    • ¼ tsp cumin seeds jeera
    • ¼ tsp mustard seeds rai

    Also need

    • 2 Tbsp oil to cooking

    Instructions
     

    • In a bowl mix sooji, salt, green chili, ginger, cilantro, cabbage, yogurt, and add water as needed batter should be little thicker than dosa batter.
    • In a small bowl heat the oil over medium heat, oil should be moderately hot, add cumin seeds and mustard seeds as seeds crack add to the batter, mix it well. Let the batter set aside for at least 15 minutes.
    • Add Eno Fruit Salt to the batter just before you are ready to make Uttapam and mix well. The mixture will begin light and foaming.
    • Heat the skillet over medium heat and lightly grease the skillet. Pour about 2 large spoons of batter and spread consistency should be of thick then dosa. Sprinkle about 2 tablespoons of bell pepper and tomatoes press it lightly into the batter.
    • Pour about 1 teaspoon of oil around uttapam and cover it and let it cook for about 2 minutes and turn them over, uttapam should be golden brown from bottom making crisper, and top should be cooked well but not brown. Uttapam should be cooked over low medium heat.
    • Uttapam is ready to serve. I like to sprinkle lightly samber powder to add extra flavor.

    Notes

    Serving suggestions
    • You can serve the Rava Uttapam with sambar, coconut chutney or your choice of condiment.
    Additional Notes
    • Adding tomatoes and bell pepper gives a traditional look to Uttapam.
    • I add green chilies and cilantro in the batter to keep the colors better.
    • You can choose your choice of vegetables like shredded carrots, finely chopped green beans, corn, finely chopped spinach (these are the veggies I have tried).
    • Do not cook on high heat, uttapam will not cook through.
    • If I am making Uttapam to serve as a starter I make the uttapam in small sizes, otherwise make it in about 7-inch diameter. What size you want to make it is your choice.
    Keyword Appetizers, Bhartia Khana, Bread Uttapam, Coconut Chutney, Halwa, Healthy, Homemade, Idli, Jain Food, Mandir Food, No Garlic, No Onion, Quick And Easy, Rava Dosa, Samber, Savory Pancake, Sheera, Snack, South Indian Cuisine, Swami Narayan, Vegetarian, Video Recipe
    Tried this recipe?Let us know how it was!

    Introduction to Rava Uttapam Recipe

    Rava Uttapam is a delightful quick & easy south indian bread that makes for a wholesome breakfast or a light meal. Made from semolina (rava or sooji), this dish is not only delicious but also easy to prepare. In this rava uttapam recipe, we’ll walk through the steps to create this flavorful snack. Whether you’re a beginner or a seasoned cook, how to make rava uttapam will become a breeze with this simple yet detailed recipe.

    Ingredients Preparation for Rava Uttapam

    Before we dive into the cooking process, it’s essential to gather and prepare all the necessary ingredients. For this recipe for rava uttapam, you’ll need semolina, yogurt, water, salt, asafoetida (hing), ginger, green chilies, cilantro, and vegetables like bell peppers, tomatoes.

    Tips for Ingredients Preparation:

    • Ensure the semolina is fresh for the best texture.
    • Use thick yogurt for better consistency.
    • Chop vegetables finely for even distribution.

    Making the Batter for Rava Uttapam

    To start making rava uttapam batter, take a mixing bowl and add semolina and yogurt. Gradually pour water and whisk the mixture to form a smooth batter. The batter should have a pouring consistency, neither too thick nor too thin. Add salt, asafoetida, finely chopped ginger, green chilies, and cilantro to enhance the flavor.

    Tips for Making the Batter:

    • Let the batter rest for at least 10-15 minutes to allow semolina to absorb moisture.
    • Adjust water quantity as needed to achieve the desired consistency.

    Variations for Rava Uttapam Batter:

    • For a healthier option, you can add grated carrots, spinach, or grated zucchini to the batter.
    • Experiment with spices like cumin seeds or mustard seeds for added flavor.

    Cooking Rava Uttapam on the Griddle

    Heat a non-stick skillet or griddle on medium heat and lightly grease it with oil. Once the griddle is hot, pour a ladleful of batter onto it and spread it evenly to form a small circle. Sprinkle chopped vegetables like bell peppers, tomatoes, on top of the uttapam.

    Tips for Cooking Rava Uttapam:

    • Cook on low to medium heat to ensure even cooking without burning.
    • Cover the uttapam with a lid to cook the top layer thoroughly.
    • Drizzle oil around the edges to make them crispier.

    Variations in Toppings for Rava Uttapam:

    • You can customize the toppings according to your preference. Try adding grated cheese or paneer for a richer taste.
    • For a spicy kick, sprinkle some red chili flakes or chaat masala on top.

    Serving and Presentation of Rava Uttapam

    Once the rava uttapam is cooked to perfection and turns golden brown on both sides, transfer it to a plate. Serve hot with coconut chutney, tomato chutney, or sambar for a complete South Indian breakfast experience.

    Benefits of Rava Uttapam:

    • Rava Uttapam is a nutritious breakfast option as it is made from semolina, which is rich in carbohydrates and protein.
    • It’s light on the stomach and easy to digest, making it suitable for all age groups.
    • The addition of vegetables makes it a wholesome meal, providing essential vitamins and minerals.

    FAQs (Frequently Asked Questions) about Rava Uttapam:

            Explore more appetizer recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

          • Avocado Paratha

            Avocado Paratha

            Avocado Paratha served with potato curry, yogurt sauce, and avocado slice on a white plate

            Avocado Paratha

            Avocado Paratha, these days I'm spending a lot of time at home, so I decided to experiment in the kitchen. I had one extra avocado left after making some guacamole dip. Avocados seem to be very popular these days most often served as "Avocado Toast". I decided to put an Indian twist and use the extra avocado in delicious flavorful parathas. It actually turned out great and I enjoyed, but I think it needed a few tweaks. I added some extra spices and it turned out even better.
            Avocados have many health benefits, including being a "healthy" fat and they taste great! I like to serve Avocado Parathas as a snack with tea. It can also be served with any gravy-based dish; however, I think its complemented perfectly with "Aloo Tamatar" or "Spinach Raita". This is also a satisfying lunch box meal.
            This recipe will serve 3.
            4.67 from 6 votes
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 15 minutes
            Total Time 25 minutes
            Course Breakfast
            Cuisine Indian
            Servings 3 people

            Ingredients
              

            • 1 large ripe avocado
            • 1 ¼ cup whole wheat flour use as needed
            • ½ tsp salt
            • ½ tsp cumin seeds jeera
            • â…› tsp asafoetida hing
            • 1 Tbsp green chili finely chopped
            • 1 Tbsp cilantro finely chopped
            • 1 tsp ginger finely shredded
            • ½ tsp lemon juice

            Also, need

            • ¼ cup whole wheat flour for rolling the paratha
            • 3 Tbsp oil for cooking the parathas

            Instructions
             

            • Slice avocado in half, remove the pit and skins and scoop them into a mixing bowl. Then use a fork to gently mash, (avocado should be ripe). Add green chili, salt, asafetida, cumin seeds, lemon juice, cilantro and salt, mash all the ingredients together (Lemon juice is added to prevent oxidizing of the Avocados)
            • Add the whole wheat flour gradually, how much flour you will need depends on the avocado, knead all the ingredients together and make a smooth but firm dough. Do not add any water. Grease your palm and roll the dough between your palms basically you are kneading the dough between you palms. Let the dough sit for 10 minutes before making the parathas.
            • Divide the dough into 6 equal parts and roll them into smooth balls. Flatten them with the palm of your hand and roll them in dry flour. Roll the paratha into about 6-inch diameter. Note: if paratha is sticking while rolling sprinkle little more flour this will help rolling.
            • Heat the flat skillet over medium heat. Note: heavy skillet works best. To check if the skillet is ready, put few drops of water on it. If the water sizzles right away, the skillet is ready.
            • Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
            • Paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula. Flip the paratha and put again half teaspoon of oil. Lightly press the paratha with a spatula.
            • Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
            • Parathas are best served hot and crispy.

            Notes

            Serve them as a snack with cup of chai, or with a meal I like to serve with Aloo Tamatar and Spinach Raita.
            Keyword Avocado Pancake, Avocado Roti, Bread, Chapati, delicious, Easy Cooking, Guacamole Bread, Healthy, Homemade, Jain Food, Lunch Box, Main Meal, Onion Garlic Free Cooking, Roti, Side Dish, Swaminarayan, Teatime Snack, Unleavened Bread, Vegan, Vegetarian, Veshno Cooking, Video Recipe
            Tried this recipe?Let us know how it was!