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+ servings

Avocado Paratha




  • 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


  • 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