Avocado phulkas

It’s been a long time since my last post. (If I were to count the number of times that I started a post with the previous sentence, I probably would need to make use of the fingers and toes of my friends and family in order to sum it up!)

The reason is that my mother was here for the last month or so, and I happily quit the kitchen – partly because it was convenient, and partly because there would not really have been any way to prevent her from cooking and cleaning, what with me being away at work from 9 to 5. Besides, it's been a while since I've had the comfort and pleasure of amma's cooking!

Anyway, I made these phulkas at least two months ago, and the post has been hanging fire ever since. It’s not going to be new for many people, because it’s possibly been a few years since the whole use-mashed-avocado-to-make-chapati-dough sensation arose and died down. I like to think that I’m like one of those marathon runners who lag way behind everybody all through the event and limp in alone a few hours/days/weeks/months/years later, and then get applauded for at least finishing the darned thing - although I doubt there will be any applause coming my way in this instance. However, if you do wish to congratulate me, I will be happy to accept any commendation. I’m not too proud for that.

The only other thing I wish to say that is unrelated to this post is that I will probably be taking it slow – or rather, taking it slower – with this blog in the coming months for personal reasons. I do still have 2-3 recipes that I want to post, but beyond that… well, hopefully 2012 will see in a more committed and enthusiastic me.

So, about the avocado effect – the chapatti dough was soft and could be rolled out beautifully thin, and the phulkas stayed soft for longer than they normally do with me. Very nice, as you all probably know already.

Recipe for:   Avocado phulkas

Ingredients:


1 large ripe avocado

4 cups wholewheat chapati flour
salt to taste
water as required
1 tbsp omam/ajwain/carom seeds


Method:


1. Scoop out the avocado flesh, discarding the skin and seed, and mash it smooth.

2. Put the mashed avocado in a large mixing bowl and add the flour, ajwain/carom seeds, and salt to taste. Using water as required, slowly mix the flour and avocado to make an elastic, smooth dough. It shouldn't be sticky.

Let the dough rest for at least 30 minutes.
3. Pinch off a piece of dough about the size of a lime, and roll it out into an even, thin circle, sprinkling extra flour if it looks like sticking to the rolling pin, and turning it over as required.

4. Place the rolled out dough on a hot tava, letting it cook for 30 seconds or so, then flip it over and let that side cook.

5. At this point you can use a phulka "mesh" to cook the phulka directly over the open flame, letting it puff up, then flipping it over to cook the other side.

If you're unfamiliar with this method, you can cook the phulka on the tava itself by gently pressing down on the dough with a clean, bunched up tea towel till the phulka acquires brown spots.
6. Serve hot with dal and a vegetable curry.

RECIPE: AVOCADO PHULKAS

Ingredients:

1 large ripe avocado
4 cups wholewheat chapati flour
salt to taste
water as required
1 tbsp omam/ajwain/carom seeds

Method:

1. Scoop out the avocado flesh, discarding the skin and seed, and mash it smooth.
2. Put the mashed avocado in a large mixing bowl and add the flour, ajwain/carom seeds, and salt to taste. Using water as required, slowly mix the flour and avocado to make an elastic, smooth dough. It shouldn't be sticky.
Let the dough rest for at least 30 minutes.
3. Pinch off a piece of dough about the size of a lime, and roll it out into an even, thin circle, sprinkling extra flour if it looks like sticking to the rolling pin, and turning it over as required.
4. Place the rolled out dough on a hot tava, letting it cook for 30 seconds or so, then flip it over and let that side cook.
5. At this point you can use a phulka "mesh" to cook the phulka directly over the open flame, letting it puff up, then flipping it over to cook the other side.
If you're unfamiliar with this method, you can cook the phulka on the tava itself by gently pressing down on the dough with a clean, bunched up tea towel till the phulka acquires brown spots.
6. Serve hot with dal and a vegetable curry.