Avocado Wheat Paratha Recipe – Easy Green Paratha with Yogurt

Last Updated on 4 months by Neha Deshmukh

Avocado Wheat Paratha Recipe – Easy Green Paratha with Yogurt

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

Why You’ll Love This Recipe

These aren’t your average parathas. They’re vibrant green, packed with nutrients, and surprisingly delicious. They’re soft, flavorful, and a fantastic way to enjoy a healthy and satisfying meal. Plus, they come together pretty quickly – perfect for a weeknight dinner or a weekend brunch.

Ingredients

Here’s what you’ll need to make these amazing Avocado Wheat Parathas:

• 1 avocado
• 1 cup wheat flour (atta)
• 0.25 cup coriander leaves (cilantro), chopped
• 2 green chillies, finely chopped (adjust to your spice preference!)
• 1 teaspoon lemon juice
• 2 tablespoons curd (plain yogurt)
• 0.5 teaspoon garam masala
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon red chilli powder
• 0.5 teaspoon coriander powder
• 1 teaspoon kasoori methi (dried fenugreek leaves)
• Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Avocado: Choosing the Right One & Ripeness
You want an avocado that yields to gentle pressure but isn’t mushy. Hass avocados are my go-to, as they have a lovely creamy texture. If your avocado is a little hard, leave it at room temperature for a day or two to ripen.

Wheat Flour: Whole Wheat vs. Refined Flour
I always use whole wheat flour (atta) for extra fiber and nutrients. You can use refined wheat flour if you prefer, but the parathas will be a little softer. About 130g of wheat flour is equivalent to 1 cup.

Kasoori Methi: The Secret to Authentic Flavor
Don’t skip the kasoori methi! It adds a wonderful, unique aroma and flavor that really elevates the parathas. You can find it at most Indian grocery stores. Gently crush it between your palms before adding it to release its fragrance.

Regional Variations in Green Paratha

Green parathas are popular all over India, but the ingredients vary. Some regions use spinach, methi (fenugreek leaves), or even bathua (chenopodium album). This avocado version is a modern take, offering a creamy texture and healthy fats.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, blend the avocado, coriander leaves, green chillies, lemon juice, and yogurt into a smooth, creamy paste. A food processor or blender works best for this.
2. In a mixing bowl, combine this vibrant green mixture with the garam masala, turmeric powder, red chilli powder, coriander powder, kasoori methi, and salt. Give it a good mix!
3. Now, gradually add the wheat flour, kneading it into a soft, non-sticky dough. Add a little water if needed, but be careful not to overdo it.
4. Divide the dough into 7 equal portions. Dust a clean surface with flour and roll each portion into a circular paratha, about 6-7 inches in diameter.
5. Heat a hot tawa (flat griddle) over medium heat. Cook each paratha for about 2-3 minutes per side, until golden spots appear. Gently press down on the paratha with a spatula for even cooking.
6. Serve immediately with raita or your favorite sabzi (vegetable dish). The best part? You don’t even need oil because the avocado provides plenty of natural fats!

Expert Tips

Here are a few things I’ve learned along the way to help you make the perfect Avocado Wheat Parathas:

Achieving the Perfect Paratha Texture
The key is to knead the dough well. A well-kneaded dough will result in soft and flaky parathas.

Preventing Parathas from Becoming Hard
Don’t overcook the parathas! Keep the heat at medium and cook them just until golden brown.

Working with Avocado in Dough
Avocado can make the dough a little sticky. Don’t be afraid to add a little extra flour if needed, but add it gradually.

Variations

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

Vegan Avocado Paratha
Simply substitute the yogurt with a plant-based yogurt alternative. Coconut yogurt works really well!

Gluten-Free Avocado Paratha (Using Alternative Flours)
Use a gluten-free flour blend instead of wheat flour. Jowar (sorghum) flour or bajra (pearl millet) flour are great options.

Spice Level Adjustment: Mild, Medium, Spicy
Adjust the number of green chillies to control the spice level. For a milder flavor, remove the seeds from the chillies.

Festival Adaptations: Holi or Navratri-Friendly Options
For Navratri, ensure all ingredients are allowed during the fast. You can skip the kasoori methi if you prefer.

Serving Suggestions

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

• Raita (yogurt dip)
• Aloo sabzi (potato curry)
• Chana masala (chickpea curry)
• A simple mango chutney

Storage Instructions

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

FAQs

Got questions? I’ve got answers!

Can I make the dough ahead of time?
Yes, you can! Just wrap the dough tightly in plastic wrap and refrigerate it for up to 24 hours.

What if my paratha dough is too sticky?
Add a little more wheat flour, one tablespoon at a time, until the dough reaches the desired consistency.

Can I use other greens instead of avocado?
Absolutely! Spinach, methi, or kale would all work well. You might need to adjust the amount of liquid accordingly.

Is oil necessary for cooking these parathas?
Nope! The avocado provides enough natural fats, so you don’t need to add any oil.

How can I prevent the parathas from puffing up?
Press down gently on the paratha with a spatula while it’s cooking. This will help it cook evenly and prevent it from puffing up too much.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how yours turn out!