Avocado Paratha / Avocado and Greens Paratha

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 that they are equally suitable for lunch or dinner too.

Also, these Parathas are great with afternoon tea or coffee. Spread some butter or jam on this Paratha, roll, and give it to your kids for a healthy boost as an after-school snack.

Jump to:

• About Avocado Paratha
• How To Use Avocado In This Recipe?
• Ingredients
• Step by Step Directions
• Serving and Storing Suggestions
• Helpful Tips
• More Avocado Recipes
• Recipe Card

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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 Avocado is its 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 or Paratha, or Thepla, we add oil or Ghee (clarified butter) to the dough. That makes the paratha dough soft, pliable and supple. And the same thing we can achieve with Avocado. Its creaminess makes this dough very soft and resulting in paratha melt 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 is our go-to menu when I can’t figure out 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. 

How To Use Avocado In This Recipe?

Generally, we mash Avocado with the back of the fork. But if we use a fork to mash the avocado in this recipe, there will still be some bits and chunks. And that will not easily be blended into paratha dough. So I have mixed Avocado with yogurt and made a smooth paste. I have made the dough using this puree and did not need to add any water.

Ingredients

1. Whole Wheat Flour: Use your favorite whole wheat flour for the recipe. You can also use multigrain flour to make the Avocado Paratha.
2. Avocado: Look for a ripe avocado but not 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 run into brown flesh, scoop those out, and discard them.
3. Yogurt: When we make Thepla (another type of Indian flatbread), we add yogurt. Yogurt makes Thepla soft and also increases its shelf life. So I have blended Avocado with yogurt, and that makes a smooth paste. But if you do not want to use yogurt, use water instead. 
4. Spinach: Everybody knows that spinach is very healthy and loaded with nutrients and antioxidants. But when it comes to kids or anyone who doesn’t like greens, it is hard to feed them spinach or other greens. I love spinach, and I can even have raw baby spinach in my salad. But the other people in my family can not eat it raw. So to feed them spinach, I always try to include it in other recipes. And Paratha recipe is one of them. My family loves different types of Parathas, and so I try to have some veggies and greens into it. And I assure you, you will also be able to feed your kids or any fussy member of your family.
5. Methi Leaves (Fenugreek 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. There are dry Methi seeds, which are also a part of our regular Masalas (spices). In India, we consume lots of Methi in winter. However, here, Methi leaves are almost available throughout the year. And especially in summer, you will find planted Methi leaves in every other Indian’s backyard. Methi leaves are on the bitter side, but by mixing with other ingredients, you will not taste bitterness. I have used 1 cup of Methi leaves, the same as spinach, but you can use as much or less as per your preference. 
6. 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 and enhance the flavors of these Parathas.

Step by Step Directions

• Peel and remove the seed from the Avocado.
• Take Avocado and yogurt into the blender.
• If you are not using yogurt take ⅓ cup of water and add more water while making dough if needed.

• Blend everything 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 the bowl of a stand mixer.
• Use a dough hook for a stand mixer; otherwise, use your hand to 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 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.
• But if your 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 the griddle on medium-high heat.
• Place the Paratha on the skillet and cook until you see bubbles forming.
• 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 light brown spots on both sides.
• Remove Paratha from the skillet and continue cooking other Parathas.

• Serve hot Avocado Paratha with your choice of condiments or curry.

Serving and Storing Suggestions

• We like to have these Parathas with yogurt. But these are also good with pickle, 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 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.

Helpful Tips

• Make it Vegan: We can absolutely make these Parathas vegan. Do not use yogurt, instead make an Avocado paste using ⅓ cup of water. And while making dough add more water if required. 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 as well, 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

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