Avocado Paratha
Avocado paratha is a hearty, soft, and delicious flatbread. It is made with wheat flour, avocado, and a few spices. It’s a quick and easy recipe that makes a perfect meal which is ready in under 45 minutes! It’s also vegan friendly!
The creaminess of ripe avocados makes the paratha extremely soft from inside and crispy from the outside. They make a perfect weeknight dinner or lunch box recipe which you can enjoy on their own.
Avocados are creamy textured stone fruit and very rich in monounsaturated fatty acids, which keeps our heart healthy! Avocados help to keep you full and satisfied for a long time. Eating healthy fats supports skin health, enhances the absorption of vitamins, minerals, and other nutrients.
Table of Contents
How To Pick Fresh Avocados?
- Check the outside color of the skin of the avocados – some of them are darker in color than the others, these may be riper than fresh avocados with lighter skin.
- You can tell how ripe an avocado is by gently pressing into its skin with your palms. If the avocado is firm and does not budge, you will need to let it ripen for a few days before eating it.
- Unripe green or firm fruit can take 3-5 days to ripen at room temperature depending on the temperature in your kitchen.
- If they begin to yield to gentle pressure, place them in the refrigerator to slow the ripen process until ready to use.
Soft Avocados are great for making guacamole or dips, while firmer avocados are great for slicing and adding to the salads and sandwiches.
Ingredients
- Avocado
- Lime juice
- Coriander leaves
- Garlic
- Green chilis
- Wheat flour
- Black sesame seeds
- Carom seeds
- Turmeric powder
- Red chili powder
- Asafoetida/hing
- Coriander powder
- Cumin powder
- Garam masala
- Salt
- Oil
Avocado Paratha Step By Step Recipe
Wash the avocados, peel them, and take out their pulps in a large bowl. Mash the pulps using a fork or with your fingers.
Add garlic, green chilis, coriander leaves, turmeric powder, red chili powder, asafoetida, coriander powder, cumin powder, garam masala, black sesame seeds, carom seeds, salt, and lime juice. Mix till combined.
Add 3 cups of whole wheat flour and 1 tsp oil and start mixing it with your hands. It will add some moisture into the flour mixture.
Add 1-2 tsp water if needed little at a time to form a soft dough. The dough should be soft but not too loose, or you will need to add more flour while rolling it. That will make your paratha hard.
Once the dough is formed, drizzle 1/2 tsp of oil, cover the bowl, and keep aside for 20 minutes. You can keep the dough in the refrigerator for 1-2 hours as well and take it out 15-20 minutes before rolling them. The longer you keep the dough, the more flavor it will release into the paratha.
Knead the dough for 1 minute, divide the dough, and make 14 equal balls.
Meanwhile, preheat a griddle on medium heat. Make sure you are not heating it for too long or short.
Take one ball, flatten it with your palm, dust some flour onto it, and roll it into a round shape about 6-7 inches in circumference. You can dust a little more flour if the paratha is sticking. Don’t dust too much flour or else parathas will turn hard.
Once the griddle is hot, transfer the paratha onto it. Spread some oil over and let it cook till you see small bubbles on the top.
Next, flip it to the other side and let it cook till you see light brown spots. Spread some more oil on the top.
Flip the paratha again and cook the half cooked side by pressing it gently while cooking. Once you see brown spots, remove it from the griddle and serve it hot.
You can roll the rest of the parathas and cook them in the same manner.
Stack up parathas one over another.
How to store Avocado Paratha?
Avocado parathas taste best when served fresh.
Once they cool down, you can store avocado parathas into an airtight container for 1 day on a countertop.
Make them in advance and store in a refrigerator into an airtight container for up to 4 days.
Reheat them on a skillet. Keep them in a plate, cover them with a damp paper towel, and heat them in the microwave for 10-15 seconds before serving.
Avocado parathas freeze well for 2 months. You can place a parchment paper between each paratha and store them in a ziplock bag.
Thaw them on a countertop for 10 -15 seconds and reheat them on a griddle before serving.
How to serve Avocado Paratha?
Enjoy these parathas on their own! You can serve avocado parathas with boondi raita, plain dahi or masala dahi.
Serve them with your favorite pickle, green chili pickle, pear chutney, apple chutney, dry garlic chutney, or dry peanuts chutney.
Serve roasted veggies or cucumber slices along with raita, pickle or chutney to make it a wholesome meal.
You can enjoy black eyed peas curry as a side dish with these parathas as well. My family enjoys that combo with some mango pickle. Yummy!
Other Paratha Recipes
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Avocado Paratha
Ingredients
- 2 large Avocado ripe
- 1 tsp Lime juice
- 1/2 cup Coriander leaves chopped
- 4 cloves Garlic grated
- 3 Green chilis crushed
- 3 cups Wheat flour
- 3 tbsp Black sesame seeds optional
- 1 tsp Carom seeds/Ajwain crushed
- 1/4 tsp Turmeric powder/Haldi
- 1/3 tsp Red chili powder
- 1/4 tsp Asafoetida/hing
- 2 tsp Coriander Powder/ Dhania Powder
- 1/4 tsp Garam masala
- 1.5 tsp Salt or as required
- 1.5 tsp Oil
- Oil for frying
Instructions
- Wash the avocados, peel them, and take out their pulps in a large bowl. Mash the pulps using a fork or with your fingers.
- Add garlic, green chilis, coriander leaves, turmeric powder, red chili powder, asafoetida, coriander powder, cumin powder, garam masala, black sesame seeds, carom seeds, salt, and lime juice. Mix till combined.
- Add whole wheat flour and 1 tsp oil and start mixing it with your hands. It will add some moisture into the flour mixture.
- Add 1-2 tsp water if needed little at a time to form a soft dough. The dough should be soft but not too loose, or you will need to add more flour while rolling it. That will make your paratha hard.
- Once the dough is formed, drizzle 1/2 tsp of oil, cover the bowl, and keep aside for 20 minutes.
- Knead the dough for 1 minute, divide the dough, and make 14 equal balls.
- Meanwhile, preheat a griddle on medium heat. Make sure you are not heating it for too long or short.
- Take one ball, flatten it with your palm, dust some flour onto it, and roll it into a round shape about 6-7 inches in circumference. You can dust a little more flour if the paratha is sticking.
- Once the griddle is hot, transfer the paratha onto it. Spread some oil over and let it cook till you see small bubbles on the top.
- Next, flip it to the other side and let it cook till you see light brown spots. Spread some more oil on the top.
- Flip the paratha again and cook the half cooked side by pressing it gently while cooking. Once you see brown spots, remove it from the griddle and serve it hot.
- You can roll the rest of the parathas and cook them in the same manner.
- Stack up parathas one over another.
Notes
- Do not add too much water into the dough or it will become too loose and it will be hard to roll the paratha.
- If your dough becomes too loose, add some flour, knead it again, keep it in the refrigerator for 10-15 minutes, and roll it immediately.
- Do not make the dough too hard or else the paratha will turn hard.
- Dust very little flour while making paratha and add more if you need to. Too much flour while rolling the paratha will make it hard.
- Heat a griddle well but not too hot. If it is too hot then the paratha will get undercooked even though you will find dark spots on paratha.
- If the griddle is not hot enough, the paratha will take a long time to cook and turn hard.
- If you are storing the parathas, line a cheesecloth or paper towel in a container and stack all the parathas on top of it, keeping the lid slightly open for 5 minutes. Then, close the lid.
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I love to know what you are making!
Different kind of paratha. Very tempting, yummy, and healthy recipe!
Thank you so much Archana!