Roti or chapati is an everyday Indian staple food. We make roti with whole wheat flour and water, and we need oil or ghee (optional) for roasting the roti. Some add salt too. This avocado roti is a jazzed-up version of the simple roti. We are adding some avocado and spices to make the roti more flavorful. The addition of avocado makes the roti very soft, and we don’t need any oil or ghee for this roti. It’s a complete vegan Indian flatbread.
Ingredients required
We only need five ingredients for this roti, and as I mentioned before, we don’t need any oil for roasting the roti. We need whole wheat flour, salt, water, avocado, and sambar powder for this roti. I know the South Indian sambar powder might sound odd, but trust me, folks, it adds a nice flavor to the paratha. I have provided other spices and variations below, do check them out. Please check the recipe card for detailed measures.
Equipment needed
We need a rolling board and a rolling pin for rolling the roti. I don’t use a board but use my silicone pastry mat for rolling. Also, we need a tawa or a flat pan, preferably cast iron, to cook the roti. Without any further ado, let’s get straight into the procedure.
How to make avocado roti
Prepare the dough
I prepared my dough in the Nutril mill artiste. You can also prepare it in any stand mixer or knead it by hand. Add the whole wheat flour, mashed avocado, sambar powder, and salt to a mixing bowl. First, mix it, slowly add water, and knead it into the soft and pliable dough. If you are using the stand mixer, follow the instructions accordingly. I first add all the ingredients in my artiste, including wheat flour, avocado, sambar podi, and salt. The mix it in pulse mode. I knead the dough at speed 3 or 4 for 5 to 7 minutes. I used about ½ cup of water. But adjust as required. For this avocado roti, we need a little less water when compared to the regular roti. After kneading, let the dough rest for 20 minutes. Make sure you cover the dough. Divide the prepared dough into equal parts and roll them into smooth balls. I divided my dough into thirteen small lime-sized balls.
Roll and prepare the roti
Prep-work: Keep a bowl or plate of dry flour for dusting the roti. You can roll all the rotis and then start cooking them, or roll and cook the rotis parallelly. If you are rolling all the rotis first, cover the rolled rotis with a cloth so that it doesn’t dry out.
On a dusted surface, take one ball and roll it out into a small circle, 6 inches (approx) in diameter. While rolling, dust the roti as needed. Make sure to shake off excess flour. Roll the rotis evenly, not too thin or too thick. Apply the pressure evenly. Heat an iron tawa over medium heat. Place the rolled roti on the hot tawa. Let it cook for 20~30 seconds or until you see some air pockets and flip it. You can see some brown spots, as shown in this picture. Cook the roti on the other side until there are brown spots and air pockets. Press gently with a flat spatula or kitchen tissue, which will help the roti fluff up. Flip it one more time and cook for 5 to 10 seconds (you can flip the rotis a couple of times and cook for 2 to 3 seconds on each side); then remove it from the tawa and place it in a hot casserole or box lined with a paper towel or thin cloth. Similarly, make the other rotis.
Recipe notes
Dietary specifications and serving suggestions
This roti is naturally vegan and nut-free. Indian flatbreads are made with whole wheat flour, and you can try this roti with gluten-free flour like metta atta but make sure you follow the rolling instructions mentioned in the package. You can relish this flavored avocado chapati with pickle or any curries like paneer butter masala, matar paneer, mushroom curry, or kurma.
Frequently asked questions
Substitutions and variations
Explore other avocado recipes
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