Avocado Paratha is a soft Indian flatbread made with wheat flour, avocados, coriander leaves and spices
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Avocado Paratha is a soft and buttery flatbread recipe made with wheat flour, avocados, coriander leaves, onions and spices.
The avocado replaces or supplements the usual dairy/fat, giving a soft, tender texture and a subtle fresh flavour.
It’s perfect for breakfast, brunch or a light meal served hot with chutney, yogurt or salad.
This easy avocado paratha or avocado roti is an excellent inclusion in your lunch box roster.
Ingredients for Avocado Paratha
To make the dough, you will need
- Wheat Flour – For this recipe, you will need 2 cups of atta or roughly 350-400g, which will yield eight parathas
- Avocado – 2 small ones or 1 large piece will do. Make sure to choose fully ripe avocados that are soft so that you can smash them without any effort. The best way to ensure that an avocado is ripe is to press it gently; if it doesn’t yield easily, it means you have to wait another day or two. I always prefer to buy avocados that I know I am going to use the same day or the next; it keeps me from needing to guess their ripeness.
- Lemon – you will need the juice of one whole lemon to keep the avocados from browning.
- Coriander leaves – a handful
- Onion – 1 small piece finely chopped
- Jeera powder – 1 tsp
- Green chillies – 1 or 2 small ones, finely chopped
- Salt – 1/2 tsp
- Ghee – 2 tbsp, for cooking
How to make Avocado Paratha
Cut the avocado in half, remove the seed and scoop out the avocado into a large bowl. Squeeze the juice of one whole lime to prevent browning and help the avocado retain its gorgeous green colour. To the same bowl, add 2 cups of atta (whole wheat flour). Sprinkle in 1/4 tsp salt and mix with your fingers.
Now, you can add any herbs and spices of your choice – I’ve used onions, coriander leaves and jeera powder. You need to remember that avocado on its own does not have any particular taste, so choosing the right flavour is essential.
Start bringing the ingredients together to make the dough. You will notice that the avocado is sufficient to bring the dough together. If you feel the dough is too dry, you can sprinkle some water. But from my experience, the dough will not require water at all.
Allow the dough to rest for at least 20 minutes. (I would recommend no more than two hours, because you might notice some browning after a while – this is why it is important to add lots of lime juice to the avocado before kneading the dough.)
Portion the dough into equal-sized balls. Flatten the avocado paratha ball onto a plate of flour and do the same to the other side.
Roll the dough gently with the rolling pin, constantly dusting it with flour so that the paratha does not stick to the surface. Roll out all the parathas and keep them ready.
Place a tawa on medium flame and place the first paratha. When you notice small bubbles on the surface, flip to the other side and apply ghee. After a minute, flip back, and cook the paratha on both sides until you can see that the paratha is cooked.
Serving Suggestions
You can serve avocado paratha with curd and mango pickle.
Shelf Life and Storage
You can make the dough and store it in an airtight container for up to a day. Once the parathas are made, you can store them in a hot case for up to half a day. These parathas store well in lunch boxes too.
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Recipe
Avocado Paratha
Ingredients
- 2 small Avocados
- 1 juice Lemon
- 2 cups Atta (whole wheat flour)
- 1 small Onion finely chopped
- 1 handful Coriander Leaves chopped fine
- 1 tsp Jeera Powder
- 1-2 small Green Chillies finely chopped
- 2 tbsp Ghee / Oil for cooking
Instructions
- Slice the avocado, remove the seed, and scoop out the flesh onto a large plate or bowl. Mash or cut the avocado into small pieces.
- Squeeze lemon juice on the avocado to prevent browning.
- Add chopped onion, green chilli, coriander, jeera powder and salt. Mix well.
- Add the atta to this avocado mixture and start kneading the dough.
- You will mostly not need water at all, but if you do, sprinkle in the water when required.
- Make a small round ball and allow the dough to rest for a minimum of 10 minutes.
- Divide the dough into equal-sized balls and start rolling them out.
- Cook the parathas on the tawa and serve hot with pickle and curd.
