Ripe Avacado - 1 No.
Whole wheat flour - 2 cups
water - 1 cup
Salt- to taste
Oil - 4 tbsp
Paneer or Cottage Cheese or Mozzarella Cheese - 1 cup
Chopped coriander, mint - 1/4 cup
Minced Green chillies, Ginger - 1 tbsp
Jeera Powder - 1 tsp
Lets prepare the stuffing. Mix Cheese or Paneer with salt chopped mint and coriander leaves, minced green chillies and ginger, jeera powder. Grate the cheese if it is frozen. If it is grated stored in fridge mix it with fork. Mix it well.
Cut open the Avacado, Use the fork to make it a mushy paste , add Whole wheat flour and salt,2 tbsp oil to it. Add water little by little and knead it to a soft and pliable dough. Smear oil on the dough and let it sit covered for 30 mts.
Take a Orange size of dough and roll out to a disc of 6 cms diameter. Pull out the corners with the rolling pin so that the center is thicker than the edges. Stuff generously the cheese stuffing and fold the corners to the center to make it a ball. Roll out into thick or thin bread/Paratha.
Heat the pan on high to medium high, cook this bread smearing butter/ oil per requirement. Flip the bread/Paratha and cook again smearing oil or butter.
Roll this up in a foil for kids lunch with baby carrots and ranch dip. This makes a complete lunch.