Avocado Paratha

    100% whole wheat flatbread made with avocados. These avocado paratha are great for breakfast!

    Avocado-Parathas-Recipe-notitle-cwm

    I had no idea what an avocado looked like till I moved to US and now it’s one my favorite things to eat. Avocados are very rich in fats but at the same time super healthy. Confused? Well that’s because they are rich in monounsaturated fat – the good fat which keeps your heart healthy. Other than being rich in good fat, they also have plenty of magnesium and potassium in them and are also a good source of fiber. With so many health benefits, there’s no reason why you shouldn’t be eating them. The fact that they taste great is an added advantage!

    There’s so much we can do with Avocados – make dips, use them in pizzas, salads, sandwiches, pastas etc. I make the avocado sandwich quite often for breakfast and will definitely share the recipe on my blog soon. It’s super easy to make, very filling and also very tasty. It is or let’s say it was my favorite way to eat avocados, I say “was” because today I found the best way to eat this fruit in a very Indian way – Avocado Paratha!

    Avocado-Paratha-Recipe-notitle-cwm

    Parathas are Indian flatbread made with 100% whole wheat flour or what we call “atta” in Hindi. Parathas are usually stuffed with vegetables like potatoes, cauliflower, paneer, onions etc. For these avocado parathas I mashed the avocado pulp and added it to the flour along with some spices. Ghee or clarified butter is commonly used to cook parathas in India but I used oil [and that too very little] for these so yes this stuff is totally healthy.

    The avocado made the parathas super soft, in fact I didn’t apply oil on 1 so it was more like avocado roti/chapati and it was also super soft. These avocado paratha make for some great breakfast and also great to pack for your lunchbox.

     

    Method

    Peel the avocado and take out the pulp [also called avocado meat]. Mash the pulp using a fork or a potato masher.

    Add cumin powder, salt, red chilli powder, ajwain/carom seeds, lemon juice and chopped coriander leaves to the avocado pulp. Mix till thoroughly combined.

    In another bowl measure 1 cup of whole wheat flour [atta]. Add the mashed avocado mixture to the flour.

    Avocado-Paratha-Recipe-Step-1-notitle-cwm

    Starting mixing the avocado mixture with the flour.

    Knead to a smooth dough, adding little water if required.

    Drizzle some oil on top to coat the dough ball. Cover and let it sit for 15-20 minutes.

    Avocado-Paratha-Recipe-Step-2-notitle-cwm

    Heat up a tawa/skillet on medium heat and in the meanwhile makes equal size balls from the dough. I was able to get 7 balls out of it.

    Take one ball, dust it with flour and flatten it using your palm.

    Roll the paratha using a rolling pin. I rolled it very thin like a roti. [Sorry my paratha isn’t exactly round in shape]

    Avocado-Paratha-Recipe-Step-3-notitle-cwm

    Place the paratha on the heated tawa/skillet and let it cook.

    Once you see little bubbles, flip the paratha and drizzle some oil on top.

    Flip again and drizzle oil on the other side as well. Flip again and press with a spatula for few seconds.

    Avocado-Paratha-Recipe-Step-4-notitle-cwm

    Serve hot with curd, pickle or some chutney.

    Avocado-Parathas-Recipe-notitle-cwm

    * The parathas can be made in advance, they should be good in the refrigerator for 3-4 days.

    * The avocados make these parathas super soft so if you are watching your diet you can probably use no oil at all, the roti [in that case] would still be very soft.

    * Use ghee to toast the avocado paratha if you love it’s flavor but if you are vegan stick to the oil.

    Avocado Paratha

    Manali
    Avocado Paratha - 100% Whole wheat Indian flatbread with the goodness of avocados!
    5 from 3 votes
    Cuisine Indian
    Servings 6 Parathas
    Calories 123 kcal

    Ingredients
      

    • 1 avocado big [pulp comes to around ½ cup]
    • 1 cup whole wheat flour some more for dusting
    • 1 teaspoon lemon juice
    • ½ teaspoon cumin powder
    • ¼ tsp red chili powder or to taste
    • ¼ teaspoon carom seeds also known as ajwain seeds
    • salt to taste
    • oil to cook the parathas
    • water to knead the dough

    Instructions
     

    • Peel the avocado and take out the pulp [also called avocado meat]. Mash the pulp using a fork or a potato masher.
    • Add cumin powder, salt, red chilli powder, ajwain/carom seeds, lemon juice and chopped coriander leaves to the avocado pulp. Mix till thoroughly combined.
    • In another bowl measure 1 cup of whole wheat flour [atta]. Add the mashed avocado mixture to the flour.
    • Starting mixing the avocado mixture with the flour.
    • Knead to a smooth dough, adding little water if required.
    • Drizzle some oil on top to coat the dough ball. Cover and let it sit for 15-20 minutes.
    • Heat up a tawa/skillet on medium heat and in the meanwhile makes equal size balls from the dough.
    • Take one ball, dust it with flour and flatten it using your palm.
    • Roll the paratha thin using a rolling pin.
    • Place the paratha on the heated tawa/skillet and let it cook.
    • Once you see little bubbles, flip the paratha and drizzle some oil on top.
    • Flip again and drizzle oil on the other side as well. Flip again and press with a spatula for few seconds.
    • Serve hot with curd, pickle or some chutney.

    Nutrition

    Calories: 123kcalCarbohydrates: 17gProtein: 3gFat: 5gSodium: 4mgPotassium: 235mgFiber: 4gVitamin A: 80IUVitamin C: 3.7mgCalcium: 11mgIron: 1mg
    Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

    Avocado Paratha

    Avocado-Paratha-Collage

    14 thoughts on “Avocado Paratha

    1. 5 stars
      My husband love these parathas. Its difficult to get a green flag from him with new dishes. But he absolutely loves this recipe.

      Thank you

    2. Are these nice eaten cold? My son would like to take one to school tomorrow with tonight’s dhal and do pyaza left overs 😁

    3. 5 stars
      Hi,

      These recipe looks amazing! Will they stay out for few days? My husband and I are backpacking and I plan to make these for one of our meals 🙂

      Thanks in advance!

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