Avocado paratha step-by-step recipe with photos.
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About this recipe
Avocado paratha is a delicious Indian flatbread made with ripe avocado and atta (Indian whole wheat flour). These soft and healthy parathas are perfect for breakfast and lunch boxes.
Avocado is called butter fruit in India. We all know how healthy they are and should be included in our diet. But like me, if you are not a fan of avocado, this Indian avocado recipe is your solution to sneak avocado into your diet. This is also your go-to dish to use overripe avocados. This avocado recipe is perfect if you are trying to hide the taste of avocado. They are also perfect for picky and fussy kids.
Made with atta and a few ingredients, these avo parathas are perfect for lunch boxes as they stay fresh for longer. They are very simple to make and can be put together in no time. The creamy avocado keeps the parathas soft.
These avo parathas or avocado chapati can also be cooked without any oil or ghee. You can skip the oil from the dough too. I use ripe avocado to make them and that is what makes this avocado roti so soft. The creaminess from the avocado gives them a buttery texture, without having to use any butter.
Ingredients
Avocado: Use ripe avocado to make parathas
Lemon juice: Do not skip lemon juice as it prevents the avocado from turning brown.
Atta: Atta (or Indian whole wheat flour or chapati flour) is used to make these parathas.
Onions: Make sure the onions are finely chopped. If not, the parathas will tear when rolling.
Coriander leaves: Chopped coriander leaves add freshness to these parathas.
Spices: I use cumin powder, chilli powder, and carom seeds.
Step by step instructions
Mash the avocado pulp using a fork (step 1).
To this, add lemon juice, onion, coriander leaves, ajwain, cumin powder, chilli powder, and salt. Mix well (step 2,3).
Slowly add the flour and knead it into a soft and smooth dough. Let it rest for 25-30 minutes (steps 4,5)
Once the dough is rested, knead it for 1-2 minutes. Divide into 7-8 portions (step 6).
Dust some atta and roll each portion into a round thin disc (steps 7,8).
Place the rolled paratha on the tawa and let it cook. Once there are small bubbles on top, flip it and drizzle few drops of ghee or oil (steps 9,10).
Flip again and drizzle ghee or oil. Gently press with a spatula and let it cook completely. Repeat with the rest of the dough and make parathas (steps 11,12).
Serving suggestions
These parathas can be served as an indulgent breakfast or can be paired with any home-style curry for a complete meal. They taste great with aloo gobi.
Tips for making perfect avocado paratha
Do not add any water to knead the dough. The moisture in the avocado is sufficient for kneading.
Do not skip the lemon juice as it prevents the avocado from oxidising and turning brown.
Use ghee to make the parathas as they taste best with ghee. But if you are looking for a vegan option, you can either skip it or use any cooking oil.
I let the dough rest for 25-30 minutes but if you are running out of time, you can cut that time to 15 minutes. This way, the parathas will be ready in 30 minutes.
Adjust the spices as per your preference. You may also choose to add finely chopped green chillies.
Adding onions is optional. However, if you are adding, make sure it is finely chopped or the parathas will tear while rolling.
Do not skip coriander leaves. They add great flavour and freshness to the parathas.
Click here for more paratha recipes.
FAQs
Like most parathas, they are not vegan. They are cooked in ghee and are usually topped with butter before serving. However, with the addition of ripe avocados, ghee can be skipped, making them vegan. The creaminess from the avocado adds a buttery texture without actually using any butter.
I highly recommend not storing the dough as it will change colour and also impact the taste of the parathas. The cooked parathas, however, can be stored in the refrigerator for up to three days.
Use ripe avocado to make parathas. Choose an avo that has brown skin and has a little firmness from the outside. The flesh should be light green when you cut the avocado.
The flesh of avocado will turn brown when exposed to air. Use lime or lemon juice to avoid this.
Bonus
This dish is:
- easy to make and suitable for beginners
- great way of adding avocado to your diet
- suitable for lunchboxes
Recipe card
Avocado Paratha
Ingredients
- 1 avocado
- 1 - 1½ cups atta (Indian whole wheat flour)
- 1 teaspoon lemon juice
- 1 small onion finely chopped
- ¼ cup coriander leaves finely chopped
- ½ teaspoon ajwain (carom seeds)
- 1 teaspoon cumin powder
- ½ teaspoon chilli powder
- Salt to taste
Instructions
- Cut the avocado in half and remove the seed. Scoop out the pulp
- Mash the avocado pulp using a fork
- To this, add lemon juice, onion, coriander leaves, ajwain, cumin powder, chilli powder, and salt. Mix well
- Slowly add the flour and start kneading
- Do not add any water for kneading. Depending on the moisture, you will need 1 - 1½ cups flour
- Knead into a soft and smooth dough. Let it rest for 25-30 minutes
- Once the dough is rested, knead it for 1-2 minutes. Divide into 7-8 portions
- Heat a tawa or griddle on medium heat
- Dust some atta and roll each portion into a round thin disc
- Place the rolled paratha on the tawa and let it cook
- Once there are small bubbles on top, flip it and drizzle few drops of ghee or oil
- Flip again and drizzle ghee or oil. Gently press with a spatula and let it cook completely
- Repeat with the rest of the dough and make parathas
- Serve hot with yogurt and pickle or any side dish of your choice
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