Simple, practical, and full of everyday flavour, Avocado Paratha is a Indian recipe made with avocado, whole wheat flour, and lemon juice. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: Not specified
- Cook time: Not specified
- Total time: Not specified
- Yield: 6 Parathas
- Category: Recipes
- Cuisine: Indian
Ingredients
- 1 avocado (big [pulp comes to around ½ cup])
- 1 cup whole wheat flour (some more for dusting)
- 1 teaspoon lemon juice
- ½ teaspoon cumin powder
- ¼ tsp red chili powder (or to taste)
- ¼ teaspoon carom seeds (also known as ajwain seeds)
- salt (to taste)
- oil (to cook the parathas)
- water (to knead the dough)
Method
- Peel the avocado and take out the pulp [also called avocado meat]. Mash the pulp using a fork or a potato masher.
- Add cumin powder, salt, red chilli powder, ajwain/carom seeds, lemon juice and chopped coriander leaves to the avocado pulp. Mix till thoroughly combined.
- In another bowl measure 1 cup of whole wheat flour [atta]. Add the mashed avocado mixture to the flour.
- Starting mixing the avocado mixture with the flour.
- Knead to a smooth dough, adding little water if required.
- Drizzle some oil on top to coat the dough ball. Cover and let it sit for 15-20 minutes.
- Heat up a tawa/skillet on medium heat and in the meanwhile makes equal size balls from the dough.
- Take one ball, dust it with flour and flatten it using your palm.
- Roll the paratha thin using a rolling pin.
- Place the paratha on the heated tawa/skillet and let it cook.
- Once you see little bubbles, flip the paratha and drizzle some oil on top.
- Flip again and drizzle oil on the other side as well. Flip again and press with a spatula for few seconds.
- Serve hot with curd, pickle or some chutney.
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.
