Avocado Paratha Recipe
You must try this delicious wholesome breakfast recipe of Avocado Paratha that is quick to make. You can serve it for breakfast, a quick weeknight dinner or even pack it into a kids lunch box along with a pickle and raita.
Avocado Paratha Recipe is a quick to make flat bread, that makes a wholesome and delicious breakfast. The creaminess of the Avocado in the paratha is keeps the paratha soft and yet crispy from the outside. You can serve it for breakfast, a quick weeknight dinner or even pack it into a kids lunch box.
Avocado is a pear-shaped fruit with a large seed in it. It has become very popular in Indian kitchens these days. It is rich in Minerals & Vitamins like Vitamin K, Vitamin C, Vitamin E, Potassium and Folate. It also contains small amounts of Magnesium, Manganese, Copper, Iron, Zinc, Phosphorous, Vitamin A, B1, B2 and B3. Avocado helps to lower blood pressure, and is a heart healthy food.
Here are more Paratha recipes to try
- 1 Avocado , deseeded, peeled and mashed
- 2 cups Whole Wheat Flour
- 1-1/2 teaspoon Cumin powder (Jeera)
- Salt , to taste
- 1/2 teaspoon Red chilli powder
- 2 Green Chillies , chopped
- 1 Onion , finely chopped
- Coriander (Dhania) Leaves , small bunch, chopped
- Ghee , or oil to cook parathas
How to make Avocado Paratha Recipe
To begin making the Avocado Parathas, in a large bowl, add the avocados, green chillies, onions, salt, chilli powder and cumin powder. Stir in the chopped coriander leaves and mash everything up well with a potato masher. Lime juice is added to prevent oxidizing of the Avocados, so do not omit it.
To this mixture gradually add the wheat flour; knead all the ingredients together until it forms a smooth dough. Do not add any water. The moisture in the avocado will be enough to form the dough. If in case at the end you feel that the dough is little too dry, add couple of tbsps of water to bring it together. Cover the bowl and leave it aside for about 30 mins.
Divide the paratha into 10 portions. Roll the portions into balls; flatten them with the palm of your hand. Toss them in flour and roll them out into thin circles to approximately 6 inches in diameter.
As you roll them out, you can keep tossing the dough in dry flour to prevent sticking when rolling them out. Continue the same process of rolling the dough out with the remaining balls. It is ideal when you can roll out the all portions of dough before you can start cooking them.
Place a skillet on high heat, place the rolled out dough on the skillet. After a few seconds you will notice small air pockets popping out.
At this point flip the paratha and smear about 1/2 a teaspoon of ghee or oil and using a flat spatula and do a light pressing and turning motion to cook to the parathas.
Flip to the other side and press and turn in a similar way. You will notice brown spots around the cooked paratha. Remove from heat and place on a flat plate. Continue the similar process with the remaining rolled out portions.
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