Avocado Paratha Recipe – Whole Wheat & Spiced Indian Flatbread

Last Updated on 4 months by Neha Deshmukh

Avocado Paratha Recipe – Whole Wheat & Spiced Indian Flatbread

Hey everyone! I’m so excited to share this recipe with you – Avocado Paratha! It’s a fun twist on a classic Indian flatbread, and honestly, it’s become a regular in my kitchen. I first made this when I was trying to sneak more greens into my family’s diet, and it was a huge hit. Who knew avocado and paratha could be such a perfect match? Let’s get cooking!

Why You’ll Love This Recipe

This Avocado Paratha is a delightful blend of flavors and textures. It’s soft, subtly spiced, and packed with the goodness of avocado. It’s a fantastic way to enjoy a healthy and delicious meal that’s ready in under 40 minutes. Plus, it’s surprisingly easy to make – even if you’re new to making parathas!

Ingredients

Here’s what you’ll need to whip up these amazing parathas:

• 1 large avocado
• 1 cup whole wheat flour (approx. 120g)
• 1 teaspoon lemon juice
• 1 teaspoon cumin powder
• 1 teaspoon red chili powder (adjust to taste!)
• 1 teaspoon carom seeds (ajwain)
• Salt to taste
• Oil as needed
• Water as needed

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Avocado Selection & Ripeness: You want an avocado that yields to gentle pressure but isn’t mushy. If it’s a little hard, pop it in a paper bag with a banana for a day or two to speed up ripening.
• Whole Wheat Flour – Nutritional Benefits & Alternatives: Whole wheat flour (atta) is a fantastic source of fiber. If you don’t have whole wheat flour, you can use all-purpose flour, but the nutritional value will be different.
• The Significance of Carom Seeds (Ajwain) in Indian Cooking: Ajwain isn’t just about flavor! It’s known for its digestive properties, which is why it’s so commonly used in Indian cooking, especially in breads and snacks.
• Spice Level Customization – Red Chili Powder Options: I use Kashmiri red chili powder for a vibrant color and mild heat. You can use regular red chili powder if you prefer a spicier kick, or even a pinch of cayenne pepper!

Step-By-Step Instructions

Alright, let’s get down to making these parathas!

1. First, peel and mash the avocado pulp really well. You want it nice and smooth – no big chunks!
2. In a bowl, combine the mashed avocado with cumin powder, salt, red chili powder, carom seeds, and a squeeze of lemon juice. Don’t forget a handful of chopped coriander leaves for freshness.
3. Now, add the whole wheat flour to the avocado-spice mix. Start mixing, and add water gradually, until a soft dough forms.
4. Knead the dough for about 5-7 minutes until it’s smooth and elastic. Coat it lightly with oil, cover, and let it rest for 15-20 minutes. This resting time is key for a soft paratha!
5. Divide the dough into 6 equal balls. Roll each ball into a thin, round paratha – about 6-7 inches in diameter. Don’t worry if they aren’t perfect circles!
6. Heat a skillet or tawa over medium heat. Place a paratha on the hot skillet and cook for about a minute on each side. Drizzle with a little oil and cook until golden brown spots appear. Flip and repeat on the other side.
7. Serve warm with your favorite accompaniments!

Expert Tips

Here are a few things I’ve learned along the way to help you make the best Avocado Paratha:

• Achieving the Perfect Paratha Texture: The resting time for the dough is crucial. It allows the gluten to relax, resulting in a softer paratha.
• Preventing Parathas from Becoming Hard: Don’t overcook them! Keep the heat at medium and cook until golden brown, but not crispy.
• Working with Avocado Dough – Troubleshooting: Avocado dough can be a little sticky. If it’s sticking to your hands or rolling pin, lightly dust with flour.

Variations

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

• Vegan Avocado Paratha: This recipe is already naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Avocado Paratha (Using Alternative Flours): My friend, who’s gluten-free, uses a mix of rice flour and potato starch instead of wheat flour. It works beautifully!
• Spice Level Adjustment – Mild, Medium, Hot: Adjust the amount of red chili powder to your liking. A pinch for mild, a teaspoon for medium, and more for a fiery kick!
• Festival Adaptations – Navratri or Fasting-Friendly Version: Skip the onion and garlic in any accompanying chutney for a Navratri-friendly meal.

Serving Suggestions

These parathas are incredibly versatile! Here are a few of my favorite ways to serve them:

• With a dollop of plain yogurt.
• Alongside a tangy mango pickle.
• Dipped in a spicy coriander-mint chutney.
• Simply enjoyed with a cup of chai!

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a skillet or in a microwave. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

What is the best way to ripen an avocado quickly?

Place the avocado in a paper bag with a banana or apple. The ethylene gas released by these fruits will speed up the ripening process.

Can I make the dough ahead of time? How long will it keep?

Yes, you can! The dough will keep in the refrigerator for up to 24 hours. Just wrap it tightly in plastic wrap.

What can I substitute for whole wheat flour?

You can use all-purpose flour, gluten-free flour blends, or even a mix of flours.

What are carom seeds and where can I find them?

Carom seeds (ajwain) are small, oval-shaped seeds with a pungent aroma. You can find them at most Indian grocery stores or online.

How can I prevent the parathas from sticking to the skillet?

Make sure your skillet is hot enough before adding the paratha, and use a little oil.

Is this recipe suitable for people with nut allergies?

Yes, this recipe does not contain any nuts. However, always double-check the ingredients of any accompaniments you serve with it.

Enjoy making these Avocado Parathas! I hope they bring a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!