Avocado paratha is one of the best way to include avocado in Indian recipes. Turns of dream soft, without oil and tasty, eye appealing that even kids would love it.
Pack it for lunch box with a side, it stays soft or you can even use this as wrap instead of regular roti.
With avocado as main ingredient, you can experiment the other ingredients to suit your taste buds.
- Avocado - I used one medium sized avocado. If it is small you can always use two.
- Wheat flour (atta) - Commercially available Indian atta. You can use any of your own favorite brand here.
- Coriander leaves - Not only deepens the hue, it also adds flavor and taste.
- Green chilli - Prefer using this for increasing the green color as well as add spice.
- Lemon juice - Balances the taste, eliminating the avocado smell & taste. Helps preventing discoloration due to oxidation of avocado though not fully, slightly.
- Curd / Plain yogurt - Adds softness along with avocado.
- Spice powders - Chilli powder (do not use too much to prevent greenish color), dhaniya powder, turmeric and Garam masala. I added little kasuri methi for flavor.
See recipe card for full list and quantities.
First things first!
How to cut an Avocado
1. Cut the avocado firstly with a large knife around the seed.
2. Then, twist and open it.
3. After that, strike the seed gently with the knife.
4. Furthermore, twist the seeds and take out to discard.
5. Lastly, scoop the pulp using a spoon.
6. Chop roughly and use in the recipe.
Now let's see steps to prepare avocado paratha.
7. Place chopped avocado, coriander, chili, lemon juice and curd in a mixie firstly.
8. Grind it smoothly.
9. Take a mixing bowl and place the ground avocado mixture, all spice powders, required salt.
10. Top it firstly with 1 cup atta and mix roughly.
11. Add more flour as needed and mix to resemble a soft crumble.
12. Then knead to a smooth dough.
13. After that, divide into equal sized balls.
14. Take a rolling board and place one ball generously dusted.
15. Spread gently into a paratha. Dust well as and when needed.
16. Then, heat a tawa and place rolled avocado roti over it.
17. Once bubbles appear, flip and cook. press gently for even cooking.
18. Let golden spots appear over the surface before taking out.
19. No need for oil or ghee as avocado itself is healthy fat. Repeat to finish.
Serve with your favorite side. I had with dahi, dal and bhindi sabji.
- Coriander - instead of coriander leaves, you can use mint leaves or even spinach.
- Spices - use more green chilli and skip red chilli powder totally.
- Gluten free - Wheat flour can be replaced with any gluten free flour.
You can alter the recipe to suit your needs.
- Spicy - add crushed black pepper for extra punch and flavor.
- Deluxe - add minced onion or garlic or ginger
- Kid friendly - make wrap with this paratha and their favorite filling. I even make pockets with a cheese slice inside.
See this avocado crema recipe on my website!
I adapted this recipe from here.
Cooked paratha stays soft for the whole day at room temperature.
Do not rest the dough, as it may get discolored. Make it immediately. Even refrigerating will not help in this case.
You can however refrigerate the cooked paratha and re-heat later. Can be good for couple of days.
- I use maida for dusting to avoid dry paratha.
- Add more atta if the dough is sticky.
Avocado paratha recipe
- Place chopped avocado, coriander, chilli, lemon juice and curd in a mixie firstly.
- Grind it smoothly.
- Take a mixing bowl and place the ground avocado mixture, all spice powders, required salt.
- Top it firstly with 1 cup wheat flour and mix roughly.
- Add more flour as needed and mix to resemble a soft crumble.
- Then knead to a smooth dough.
- After that, divide into equal sized balls.
- Take a rolling board and place one ball generously dusted.
- Spread gently into a paratha. Dust well as and when needed.
- Then, heat a tawa and place rolled avocado roti over it.
- Once bubbles appear, flip and cook. press gently for even cooking.
- Let golden spots appear over the surface before taking out.
- No need for oil or ghee as avocado itself is healthy fat. Repeat to finish.
- I use all purpose flour for dusting to avoid dry paratha.
- Add more atta if the dough is sticky.