Avocado Phulka’s w/ Cumin Potatoes
Ingredients
For the Avocado Phulka’s
- 1 ½ cup of all purpose or whole-wheat flour
- 2 small avocados scooped out
- 1 tbsp of oil
- a bit of salt
- ghee/oil for baking (optional) optional
For the Cumin Potatoes
- 2 potatoes cooked and cubed boiled for 10 minutes on medium heat so they are just tender enough
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- ½ tsp ginger
- ½ tsp chili powder
- ½ tsp nigella seeds
- 3 tbsp oil
- squeeze of lemon juice
- fresh coriander leaves (optional) optional
- salt to taste
Instructions
- For the Avocado Phulkas (Flatbread) by Paulami from spicetrip.nl:
- Add the flour and smashed avocados in a bowl. Knead the dough with the avocados.
- Then add 1 tbsp of oil and a bit of salt and knead until soft.
- Cover the bowl with a damp cloth and let it rest for 30 minutes.
- After 30 minutes divide the dough into 6 equal balls. Roll them out with a bit of flour to prevent it from sticking.
- Bake your phulka/flatbread with a bit of ghee or oil until they are cooked. Serve immediately!
- For the Cumin Potatoes:
- Boil the potatoes in some water on a medium heat until they are almost tender. This takes about 10-15 minutes. When they are cooled, cut them into cubes.
- Add oil to a frying pan and add the cumin seeds. Let them sizzle for a bit so they can release their aroma’s
- Then add the other spices and squeeze of lemon juice. Let this cook for a few minutes until you add the potato cubes. Mix well and make sure the potatoes are covered in the spice mixture. Serve with the Avocaco Phulka, over rice with Red Lentil Dal or with a plain roti.
- TIP:- Serve with a delicious Raita (yoghurt dip) or Mango Chutney
- If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!