In India, avocados are often referred to as “Butter fruit.” Although they are relatively large, avocados are packed with healthy fats and are considered one of the world’s healthiest foods. It is loaded with mono-saturated fatty acids, suitable for a healthy heart. Besides, avocados are rich in potassium, fiber, antioxidants, and vitamins like B, K, C, and E. I usually make guacamole, avocado papdi chaat, and avocado cucumber salad when avocados are at home. However, if you have overripe avocados and are looking for Indian recipes, these parathas are the perfect solution. Avocado parathas are excellent for packing in lunch boxes for both kids and adults, and they stay soft for a longer time. I usually make square, round, and triangle paratha shapes, or cut them into 6-8 pieces like pizza slices. This makes it easier for my daughter to enjoy them as finger food during lunch. Other veggie-based paratha recipes include beetroot paratha, spinach paratha, sweet potato paratha and zucchini carrot paratha.
Ingredients
Here is the list of ingredients to make an Indian avocado paratha recipe at home.
Wheat flour: I used whole wheat flour for this paratha, but you can also use multigrain flour as an alternative. Avocado: Use one medium-ripened avocado. Ginger: You can use minced, grated, or ginger paste. It’s optional. Spices: Ajwain, cumin seeds (or cumin powder), and ground black pepper (or red chili powder) are used. Crush the ajwain before adding it to the paratha. It gives excellent flavor. Herbs: finely chopped fresh coriander leaves. Lime/Lemon juice: It prevents the avocado pulp from browning, so don’t skip it. Ghee or oil: I always prefer adding homemade ghee for parathas, it makes parathas more soft and delicious.
How to Make Avocado Paratha
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, cumin seeds (or roasted cumin powder), black pepper powder (red chili powder), coriander leaves, 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 a 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, place the paratha, and let it cook. Once you see bubbles, flip to the other side and 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 hot.
Also check my Kids Lunch Box Series Posts
Avocado Parathas + Beetroot Kurma + Mini Pretzels
Potato Peas Curry Beetroot Kurma Vegetable Kurma Whole Green Moong Dal (Moong Lentil)
Tips & Variations
If you are vegan, then skip ghee and use any cooking oil. You can also add some chopped mint and garam masala powder for extra flavor. Don’t skip adding lemon to avocados; they will turn brown otherwise. You can also add finely chopped/pureed spinach or methi leaves (fenugreek leaves) for a healthier variation. If you are making it for kids, you can add some cheese.
