Chapati with avocado, figs and Parmigiano Reggiano - India
For 5 chapati:
100 g wheat flour
100 g plain flour
120 ml water at room temperature
a pinch of salt
For the avocado cream:
1 ripe avocado
1/2 lemon
salt
fresh figs
Parmigiano Reggiano 30 months
Mix the flour with a pinch of salt and add water a little at a time until the dough is soft, but workable. Knead the dough to make it smooth, and then let it stand for 30 minutes. After resting, give an elongated shape to the mixture then divide it into 5 balls. With a rolling pin roll the balls to obtain thin circles of about 15 cm in diameter. Heat a frying pan and, when it is very hot, cook the circles one at a time. After a couple of minutes when they start forming small bubbles, turn and cook 1 further minute, then turn again and remove from the pan. Peel the avocado, cut the pulp, and blend it with the lemon juice and salt. Assemble the chapati with the avocado cream, thinly sliced figs and shavings of Parmigiano Reggiano.
Pasta&RiceRice in a bowl
Main courseSheperd's pie
CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO -Via Kennedy, 18, 42124 - Reggio Emilia - Italia - Tel. +39 0522 307741 - Fax +39 0522 307748 E mail: [email protected] - PEC: [email protected] - P. Iva e C. F.: 00621790351
