Avocado Flat breads
This is going to be a picture heavy post. I have not blogged a recipe in the last two weeks so my hands were really itching to create something, on set with camera and in the kitchen.
It was cold today (sigh!!!) and I was yearning to eat something warm and hearty - I had seen this recipe in the book - Pure vegetarian By Lakshmi. The book itself is absolutely spectacular, both images and recipes. I will definitely be blogging about the book, but in a different post. The images using working hands are inspired from classical chiaroscuro painters, who have used rich textures and vibrant colors with deep contrasts, dating back to the time of Jusepe de Ribera, Gerrit Dou, Bigot and of course the master artist Rembrandt and many others. This kind of photography is popularly know as moody. A lot of photographers use actions shots with this concept. Thanks to all the artist who constantly inspire me. My Pinterest board has a lot of these moody action shots, that have inspired me to try this style with my own creative flavor. Thanks to all the inspiring artist and Nik from A Brown Table.
The flat bread or paratha is the softest paratha I have ever had and stays soft for 4-5 hours. It can definitely be made ahead of time.
I love to eat my parathas with chutneys and this one is my favorite. With home grown tomatoes, this was a real treat - yum !! Don’t my tomatoes look amazing. ( home grown pride)
Two weeks away from blogging and I am struggling to write…I wanted to share so much with you guys and now am short of words. ..Well luckily am really not short of images and I kind of over did that. I had a hard time picking images for this post .
You will love the recipe!
Avocado Paratha (Adapted)
1 ripe avocado mashed
1 1/4 cup wheat flour
1 tsp ajwain (carum seeds) or jeers ( cumin seeds)
1 tbsp red pepper flakes
1 1/2 tbsp lime juice
salt to taste
5-6 tsp ghee
water to mix the dough
Mash the avocado and mix all the dry ingredients. Add water a little bit at a time and form a smooth dough. Refer to images below. Let it rest for 10-20 minutes.
Divide the dough into 6-8 balls and keep covered.
Roll the dough with a rolling pin to make flat bread about six inches in diameter.
Place the flat bread on a preheated pan, when small bubbles appear turn it. When bubbles appear on the other side. Add 1/2 tsp ghee and roast on both sides.
You can make these ahead of time and store it wrapped in a soft cloth. For best results eat fresh.
3-4 tomatoes (ripe)
1 ripe prune (preferably fresh)
1/2 inch ginger
1 tsp jaggery powder or brown sugar
1 tbsp chaat masala
1 tbsp red chili powder
1/2 tsp jerra (cumin seed) powder
Salt to taste
Wash the tomatoes and prune and dice it. On high flame let it cook with jaggery and salt, till it is reduced to a thick consistency. I love the condensed flavors from reducing the sauce.
Add the chaat masala, cumin, and red chili powder and let it boil for 2-3 minutes.
Serve with paratha. It can be refrigerated for 5-7 days.
Edit: I have removed a few images from this post because they have been the cause of unnecessary frustration for one of my fellow members in this community. Even though I have tried to understand why, I have worked very hard on those pictures and don’t agree with it in principle, I have made the decision to save myself unwanted mental distress and heartburn. I don’t want to forget that I am in this only because I love the art form, and nothing else.