Avocado Paratha or Avocado Chapati recipe is an Indian Whole Wheat Flatbread prepared by kneading whole wheat flour and avocado pulp together with spices.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Yield: 6 parathas
- Category: Breakfast, Main Course
- Cuisine: Indian, Mexican
Ingredients
- 1 medium ripened avocado (butterfruit) (pulp comes to around ½ cup)
- 1 cup whole wheat (or multigrain flour)
- 1/4 teaspoon ajwain (carrom seeds) ((optional))
- 1/2 teaspoon grated ginger
- 1/4 teaspoon crushed black pepper (or red chili powder)
- 1/2 teaspoon cumin (jeera) powder
- 1 teaspoon lime juice
- 1 tablespoon coriander (cilantro) (finely chopped)
- 2 tablespoon oil (or ghee [to cook the parathas])
- salt (to taste)
- water (to knead the dough)
Method
- Peel the avocado skin and cut it horizontally with a sharp knife carefully. Then, scoop out the pulp from it.
- Then mash the pulp using a fork or a potato masher.
- Add the spices - ajwain, red chili powder or black pepper powder, cumin seed powder, coriander leaves, grated ginger and salt. Add lemon juice and mix well. *Don't skip adding lemon to avocados. Otherwise, the mixture will turn brown.
- Then add whole wheat flour. Mix well.
- Knead to a smooth dough, adding little water if required. Cover and let it rest for 15 minutes.
- Make balls from the dough. I was able to get six balls. Take a ball and flatten it—dust with flour and roll into a big circle.
- Heat a tawa/skillet on medium heat and place the paratha and let it cook.
- Once you see bubbles, flip to the other side drizzle some ghee or oil on top. Flip again and drizzle oil or ghee on the other side until they have nice golden spots on both sides.
- The avocado paratha recipe is ready. Similarly, make the remaining parathas. Serve avocado chapati with curd, pickle, raita, ketchup, or any gravy of your choice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.