Avocado Paratha Recipe – Easy Indian Flatbread with Ajwain & Green Chilli

Last Updated on 2 months by Neha Deshmukh

Avocado Paratha Recipe – Easy Indian Flatbread with Ajwain & Green Chilli

Introduction

Okay, so I have to confess – I was a little skeptical when I first thought about putting avocado inside a paratha. But trust me on this one! This Avocado Paratha recipe is a total game-changer. It’s a wonderfully soft, flavorful flatbread that’s surprisingly easy to make. It’s become a regular in my kitchen, and I think it’ll become a favorite in yours too. It’s a fun way to sneak in some extra goodness, and honestly, who doesn’t love a good paratha?

Why You’ll Love This Recipe

This isn’t your average paratha. The creamy avocado adds a lovely texture and subtle flavor that pairs beautifully with the warmth of the spices. It’s a quick weeknight meal, perfect for a light lunch or a satisfying dinner. Plus, it’s a fantastic way to use up that perfectly ripe avocado sitting on your counter!

Ingredients

Here’s what you’ll need to whip up these delicious Avocado Parathas:

• 1 cup Wheat flour (approx. 150g)
• 1 no Fully Ripe avocado
• 2 nos Big onion, grated
• 2 nos Green chillies, finely chopped
• 7-8 nos Garlic cloves, grated
• Few Coriander leaves, finely chopped
• ¼ tsp Ajwain/Omam or cumin seeds
• 1 tsp Garam masala powder
• As needed Salt
• 2 tsp Lemon juice
• 1-2 tbsp Water
• Little Cooking Oil

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference:

• Avocado Selection & Ripeness: This is key! You want an avocado that yields to gentle pressure but isn’t mushy. A perfectly ripe avocado will blend beautifully into the dough.
• Wheat Flour – Type and Alternatives: I prefer using whole wheat flour (atta) for that authentic paratha flavor and texture. You can also use a mix of whole wheat and all-purpose flour if you prefer a softer paratha.
• Ajwain/Omam – Regional Variations & Benefits: Ajwain (carom seeds) adds a lovely digestive quality and a unique flavor. In some regions, people use cumin seeds instead – both work wonderfully!
• Garam Masala – Homemade vs. Store-Bought: Store-bought garam masala is perfectly fine, but if you’re feeling ambitious, making your own adds a special touch. It’s really not as hard as it seems!
• Green Chilli – Adjusting Spice Levels: Feel free to adjust the number of green chillies based on your spice preference. Remove the seeds for a milder heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cut the ripe avocado in half, remove the seed, and scoop out the pulp.
2. Grate the onions and garlic cloves. Finely chop the green chillies and coriander leaves.
3. In a bowl, combine the avocado pulp with the grated onions, garlic, green chillies, coriander leaves, ajwain/cumin, garam masala, salt, and lemon juice. Give it a good mix!
4. Now, add the wheat flour to the bowl. Mix everything together. Add water sparingly, a tablespoon at a time, until a soft dough forms. You don’t want it to be sticky.
5. Divide the dough into lemon-sized balls.
6. Dust your work surface with a little dry flour. Roll each ball into a thick or thin paratha – whatever you prefer!
7. Heat a tawa (flat griddle) over medium heat. Add a little oil.
8. Cook the paratha on the hot tawa until golden brown spots appear on both sides. Flip and cook the other side.
9. Serve immediately with your favorite accompaniment!

Expert Tips

A few little secrets to paratha perfection:

• Achieving the Perfect Paratha Texture: Don’t over-knead the dough. A soft dough is key for a flaky paratha.
• Preventing the Paratha from Sticking to the Tawa: Make sure your tawa is hot enough before you start cooking. A little oil also helps!
• Working with Avocado in Dough: Avocado can make the dough a little softer, so don’t be afraid to add a touch more flour if needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Avocado Paratha: This recipe is already naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Gluten-Free Avocado Paratha (Using Alternative Flours): Use a gluten-free flour blend (like rice flour, potato starch, and tapioca starch) instead of wheat flour. You might need to adjust the water quantity. My friend, Priya, swears by a mix of jowar and bajra flour for a rustic flavor.
• Spice Level Adjustment – Mild, Medium, Hot: Adjust the amount of green chillies to control the heat. You can also add a pinch of red chilli powder for an extra kick.
• Festival Adaptations – Navratri or Fasting-Friendly Version: Skip the onion and garlic for a Navratri-friendly version.

Serving Suggestions

These parathas are delicious on their own, but they’re even better with:

• Onion raita (yogurt dip with onions)
• Your favorite pickle
• A simple tomato chutney
• A dollop of plain yogurt

Storage Instructions

These are best enjoyed fresh! However, you can store leftover parathas in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave.

FAQs

Got questions? I’ve got answers!

• Can I make the dough ahead of time? Yes, you can! Just cover the dough with a damp cloth and let it rest for up to 2 hours.
• What is the best way to prevent the avocado paratha from becoming soggy? Don’t add too much water to the dough. Also, cook the parathas on a hot tawa and serve them immediately.
• Can I use other herbs instead of coriander? Absolutely! Mint or parsley would also be delicious.
• What can I serve with avocado paratha besides raita and pickle? Try a simple lemon-garlic yogurt dip or a spicy mango chutney.
• Is ajwain/cumin essential for this recipe? Can I skip it? It’s not essential, but it does add a lovely flavor. If you don’t have it, you can skip it, but I highly recommend trying it at least once!