Indian Chapati With Peppery Garlicky Avocado Spread

This Chapati with Avocado Spread and veggies is a simple yet delightful, healthy, delicious and filler meal in itself. Make this whenever you are in a hurry.

Recipe Source Link:https://www.mygingergarlickitchen.com/indian-chapati-with-peppery-garlicky-avocado-spread-with-veggies/

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RECIPE INGREDIENTS

» For chapati:

• 1 cup whole wheat flour (ghenun ka atta)
• water to knead soft dough (around ½ cup)
• pinch of salt
• 1 teaspoon oil

» For avocado spread

• 2 ripe avocados, pitted, peeled, and sliced
• 1 mediu.sized onion, chopped
• 1 large tomato, chopped
• 4-5 garlic cloves
• 1/4 teaspoon cayenne pepper (or as per taste)
• 2 teaspoon pepper sauce
• 1 small green chili, chopped
• 1 tablespoon lemon juice
• Sea salt to taste
• 2 tablespoon olive oil
• 1 teaspoon chili flakes

» For serving //

• 1 cup cucumber sliced and halved
• 1 medium-sizedc red onions, roughly chopped
• 1/2 cup basil leaves
• 1/4 cup almonds, chopped
• 1 red chili, chopped
• 2 teaspoon chili flakes

RECIPE INSTRUCTIONS

» Make Avocado spread //

1. Add avocados, tomatoes, onions, green chili, garlic cloves, salt, lemon juice, cayenne pepper, and pepper sauce to a food processor or blender.
2. Blend for about a minute or until smooth. Add a little bit of water if needed.
3. Sprinkled with chili flakes and drizzled with olive oil.

» Make chapati //

1. Take a large mixing bowl. Add wheat flour, oil, salt.
2. Mix well knead into a soft dough, using enough water. Cover with a cling film and keep aside it for 30 minutes.
3. Divide the dough into 6 balls.
4. Roll each ball into a tortilla like at, about ?? thick.
5. Put rolled tortilla on it, and let it cook for about 1 minute. Some small bubbles should just start to form at this point. Turn and cook the second side for 2 minutes until small bubbles form.
6. Turn again and cook the first side pressed lightly with a towel. It would puff at this stage.
7. Remove from heat and repeat the process with remaining dough balls.

» For serving //

1. Lay the chapatis (tortillas) flat on a clean work surface.
2. Spread the avocado spread equally among the tortillas.
3. Top each with an equal amount of the onion, cucumber, basil leaves, red chili, and almonds. Sprinkle with chili flakes.
4. Fold in both sides and the bottom of each tortilla up over the filling; then roll to close.
5. Serve at room temperature or cover with plastic wrap and refrigerate for up to 1 hour. Enjoy!

RECIPE NOTES

1. No notes for this recipe.