• 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.