Avocado Flax Roti

I'm interested to see if I can make this roti in a GF version. Hope I have time this weekend...

Ingredients and Method to make Avocado Flax Roti
2 1/4 cup whole wheat flour (atta/godumai maavu)
1/4 cup flax seed meal (powdered flax seeds/ alsi/ ali virai)
3/4 tsp cumin seeds (jeera)
1/4 tsp turmeric powder
1/2 tsp red chili powder (or to taste) (can be substituted with cayenne powder)
salt to taste
1/2 tsp cumin powder
2 heaped tsp dried fenugreek leaves (kasuri methi) (soaked in a few spoons of hot water for 10 to 15 mins)
1 ripe avocado (deseed, remove skin and mash) (yielded approx 3/4 mashed avocado)
a little extra flour for dusting
a few drops of oil or clarified butter(ghee/nei) (optional) 

Soak dried fenugreek leaves in hot water for 10 to 15 mins.
In a large bowl assemble all the dry ingredients and mix well. Add the fenugreek leaves along with the water it was soaked in and mix into the flour.

Add mashed avocado and mix into the flour. Add water as required and knead to make a soft and non sticky dough. Keep the dough covered and let sit for at least 30 mins.
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Divide the dough into equal lemon sized balls. Using a little flour for dusting, roll the dough into an even circle of desired thickness.
Place a flat pan/ griddle/ tawa on heat. Place rolled out dough on the flat pan and cook until the lower side gets small brown spots. Flip over and cook the other side until it has small brown spots on it.

If you plan to use oil smear a little oil on the top side of the roti while the lower side cooks and flip over and cook the other side. I did not use any oil at all because the avocado makes the roti pretty soft on its own and I don't feel that it needs any additional oil for softness.
Proceed with the rest of the dough in the same manner. Serve hot with any curry of choice.

Refrigerate the balance of the dough if any and use within a few days for freshest taste.
Yielded approximately 12 to 14 rotis (yield will depend on size and thickness of each roti) 


Original post: 
http://www.veginspirations.com/2012/02/avocado-flax-roti-indian-flatbread.html

Fresh idea for winter salad: Jicama Avocado

Around this time of year I always find myself craving crisp greens and flavorful veggies - the tastes of summer that are long gone here in Vermont! I try to eat only local veggies, which means a lot of winter squash, carrots, and Jerusalem artichokes. A couple times throughout the winter, though, I treat myself to some fresher fare from balmier climes. Jicama and avocado are two Mexican delights which travel well and don't lose too much taste on their long journey. And we now have a couple of local farms which have been able to build greenhouses, which means we are getting small amounts of local spinach and arugula available every few weeks. Find out your co-op's delivery date and snatch it up while you can!

Jicama Avocado Salad with Basil Mustard Dressing
Gluten-Free and Vegan
Serves 2

• 1 large fennel bulb, slice stalks and bulbs into thin strips
• 1 small jicama, peeled, sliced into 1/3 inch pieces
• 2 cups fresh arugula
• 1 ripe avocado, peeled, pitted and sliced
• 1 large carrot, chopped
• Juice from 1 organic lemon
• 2 Tbsp. Foods Alive Sweet Mustard organic flax oil super dressing or your favorite mustard dressing
• 1/4 tsp. lemon zest
• 4 fresh basil leaves, finely chopped
• Pinch of sea salt and freshly ground black pepper
• 3 Flax Crackers, crushed
• 1/4 cup cashews, ground

Directions

1. Prepare a large ice bath.
2. Bring a large pot of salted water to a boil.  Add fennel and cook for 3 minutes. Drain fennel; immediately plunge into ice bath. Set aside for 3 minutes. Drain.
3. Transfer  fennel to a large serving bowl; pat dry. Add jicama, avocado and carrot.
4. Drizzle salad with lemon juice, lemon zest, Flax oil, basil, salt and pepper.  Gently toss to coat.
5. Transfer to serving dishes. Top with ground crushed Flax Crackers and cashews.  Serve at room temperature.
6. Enjoy.

Recipe courtesy of: Amie Valpone
www.TheHealthyApple.com