Avocado Paratha is one of the best breakfasts you can have in the morning. They are healthy, nutritious, super filling, and very delicious. Although I stated they are best for breakfast, I would say they are equally suitable for lunch or dinner as well.
These Avocado Parathas are great with afternoon tea or coffee. Spread some butter or jam on this Paratha, roll it, and give it to your kids for a healthy boost for the lunchbox or as an after-school snack.
About Avocado Paratha
Avocado is considered one of the superfoods. It has numerous health benefits. It is high in fat, but the good news is that it has some beneficial effects on our health. Moreover, Avocado is high in Fibre and Potassium. In addition, it contains several other vitamins and minerals.
So, apart from all the health benefits, the one thing I love about avocados is their creaminess. They are incredibly delicious and have a rich and creamy texture. In addition, it is effortless to blend Avocado with many other ingredients.
In Indian flatbreads, such as Paratha or Thepla, we add oil or Ghee (clarified butter) to the dough. That makes the paratha dough soft, pliable, and supple. The same effect can also be achieved with an avocado. Its creaminess makes this dough very soft, resulting in a paratha that melts in the mouth. And we do not need to add any oil or Ghee to make this dough. It is also a perfect way to use ripe Avocados.
I often make Parathas for breakfast, lunch, or dinner. However, when we plan to have only Paratha and yogurt, I always add some veggies. And that’s our go-to menu when I’m unsure what to make (yes, that happens to me often) or have unused vegetables. With this Avocado and Greens Paratha, we can have yogurt, pickle, or any curry of choice.
Ingredients and Notes
- Whole Wheat Flour: Use your favorite whole wheat flour for the recipe. You can also use multigrain flour to make the Avocado Paratha.
- Avocado: Look for a ripe avocado, but avoid those that are overripe. A very firm and unripe avocado will make the paratha bitter. Avoid using avocados that are mushy and stringy inside. After cutting avocados, if you encounter brown flesh, remove it and discard it.
- Yogurt: When we make Thepla (another type of Indian flatbread), we add yogurt. Yogurt makes the Thepla soft and also increases its shelf life. So, applying the same logic, I have blended Avocado with yogurt, which makes a smooth paste. However, if you prefer not to use yogurt, you can substitute water instead.
- Spinach: Everybody knows that spinach is very healthy and loaded with nutrients and antioxidants. So I always try to include them in various recipes. My family loves different types of Parathas, and so I try to have some veggies and spinach in them.
- Methi Leaves: Just like spinach, Methi is also very healthy and loaded with protein, iron, and vitamin C. As an Indian, I often use Methi in different recipes. Methi leaves are on the bitter side, but when mixed with other ingredients, the bitterness is usually masked. I have used 1 cup of Methi leaves, but you can use as much or as little as you prefer.
- Spices: The spices I have used are regular ones. Feel free to add more or fewer spices and even Garam Masala if you prefer. Cumin seeds, sesame seeds, and carom seeds add nutrition and crunch, enhancing the flavors of these Parathas.
How To Make Avocado Paratha
Making the Dough
- Peel and remove the seed from the Avocado.
- Take the avocado and yogurt into the blender.
- If you are not using yogurt, use ⅓ cup of water and add more water as needed while making the dough.
- Blend everything into a smooth paste.
- Take this paste into a mixing bowl, where you will make the dough.
- If you want to use a stand mixer to make the dough, put this paste into the bowl of a stand mixer.
- Use a dough hook for a stand mixer; otherwise, knead the dough by hand.
- Add flour, salt, turmeric powder, coriander powder, cumin seeds, sesame seeds, carom seeds, green chili paste, ginger paste, spinach, fenugreek leaves (Methi leaves), coriander leaves, and sugar.
- Mix all the ingredients to form a smooth dough.
- The dough should not be stiff; it should be a bit harder than Roti dough but softer than traditional Paratha dough.
- I did not need to add any water to make this dough.
- The avocado paste was enough to make it soft and supple.
- However, if your dough is too stiff, add a small amount of water as needed.
- If you find that the dough is too sticky and not coming together, add more flour as needed.
- Add 1-2 teaspoons of oil and knead the dough until smooth.
- Cover the dough with a clean kitchen towel for at least 15 minutes.
- Divide the dough into 12-13 equal parts and make balls the size of a lemon.
Rolling the Paratha
- Take one ball (keep the rest of the balls covered), dust it with some flour, flatten it, and roll it into a circle.
- Use some more flour to roll.
- Do not make it too thin or too thick.
Cooking the Avocado Paratha
- Heat the griddle on medium-high heat.
- Place the Paratha on the skillet and cook until bubbles form.
- Flip the Paratha and cook on the other side.
- Spread some ghee, butter, or oil on the Paratha.
- Then flip again, and spread some Ghee, butter, or oil on the other side.
- Press lightly with a spatula and cook the Paratha on both sides until you see light brown spots on both sides.
- Remove Paratha from the skillet and continue cooking the other Parathas.
- Serve hot Avocado Paratha with your choice of condiments or curry.
Serving and Storing Suggestions
We enjoy having these Parathas with yogurt. However, they are also good with pickles, curry, or even with tea or coffee. Have these Parathas as you desire, and by the way, they are so delicious that you might end up eating them without having any condiments.
These Parathas are suitable for two days at room temperature in an airtight container. The leftovers can be stored in the refrigerator for up to four days.
If you want to keep the dough for later use, place it in an airtight container and store it in the refrigerator for up to 2 days. Take the dough out from the fridge at least 15 minutes before making the Parathas.
Helpful Tips
Make it Vegan: We can definitely make these Parathas vegan. Do not use yogurt; instead, make an Avocado paste using ⅓ cup of water. While making dough, add more water if needed. Use oil for cooking Parathas.
Make it Jain: For a strict Jain diet, leave out spinach and ginger. If you do not use Methi leaves, you can add other greens of your choice. You can also add finely chopped cabbage if you prefer. Even with just Avocado and other spices, these Parathas will still be delicious.
More Avocado Recipes
Recipe Card
Avocado Paratha / Avocado and Greens Paratha
Ingredients
- 2 cups whole wheat flour
- 1 large ripe Avocado
- ½ cup plain yogurt
- 1 cup spinach finely chopped
- 1 cup Methi leaves finely chopped (fenugreek leaves)
- ½ cup coriander leaves finely chopped
- 1 tablespoon green chili paste (or to taste)
- 1 tablespoon ginger paste
- 2 tablespoon sesame seeds
- 1 teaspoon cumin seeds
- A pinch of carom seeds
- Salt to taste
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 tablespoon sugar (optional)
- 2 teaspoon oil to knead the dough
- Ghee, butter, or oil as needed to spread on Parathas
Instructions
- Peel and remove the seed from the Avocado. Take Avocado and yogurt into the blender and blend into a smooth paste.
- Take this paste into a mixing bowl, in which you are going to make a dough. If you want to use a stand mixer to make the dough, take this paste into a stand mixer bowl. Use a dough hook to make the dough; otherwise, use your hand to make and knead the dough.
- Add flour, salt, turmeric powder, coriander powder, cumin seeds, sesame seeds, carom seeds, green chili paste, ginger paste, spinach, fenugreek leaves (Methi leaves), coriander leaves, and sugar.
- Mix everything and make a smooth dough. The dough should not be stiff; it should be a bit harder than Roti dough but softer than Paratha dough.
- I did not need to add any water to make this dough. The avocado paste was enough to make it soft and supple. But if the dough is stiff, add little water as required. And if you feel that dough is very sticky and not coming together, add more flour as needed.
- Add 1-2 teaspoon oil and knead the dough until oil coats it evenly; do not over knead. Cover the dough with a clean kitchen towel for at least 15 minutes.
- Divide the dough into equal 12-13 parts and make balls the size of a lemon.
- Take one ball (keep the rest of the balls covered), dust with some flour, flatten it and roll into a circle. Use some more flour to roll. Do not make it too thin or too thick.
- Heat griddle onto medium-high heat. Place the Paratha on the griddle and cook until you see bubbles forming. Then Flip the Paratha and cook on the other side.
- Spread some Ghee or butter or oil on the Paratha. Then flip again, and spread some Ghee or butter or oil on another side.
- Pressing lightly with a spatula, cook Paratha on both sides until you see the light brown spots on both sides.
- Remove Paratha from the griddle and continue cooking other Parathas.
- Serve hot Avocado Paratha with your choice of condiments or curry.
Serving and Storing Suggestions
- Have these Parathas as you desire, and by the way, they are so delicious that you might end up eating them without having any condiments.
- We like to have these Parathas with yogurt. But these are also good with pickle, curry, or even with tea or coffee.
- These Parathas are good for two days at room temperature in an airtight container. The leftovers can be stored in the refrigerator for up to four days.
- If you want to keep the dough to use later, place it into an airtight container and store it in the refrigerator for two days. Take the dough out from the fridge at least 15 minutes before making the Parathas.
Thanks for coming! Let me know what you think.