Avocado Paratha

Ingredients

• 1 large (pulp is around 120 ml (½ cup))avocado
• 120 g (1 cup), plus extra for dustingwholemeal flour
• 1 teaspoonlemon juice
• ½ teaspoonground cumin
• ¼ teaspoon, or to tastered chilli powder
• ¼ teaspooncarom seeds (ajwain)
• to tastesalt
• to cook the parathasoil
• as neededwater

Instructions

1. 1

   Mash the avocado

   Peel the avocado, remove the stone and scoop out the flesh. Mash it with a fork or potato masher.

2. 2

   Season the avocado

   Mix the ground cumin, salt, red chilli powder, carom seeds and lemon juice into the mashed avocado until combined.

3. 3

   Measure the flour

   Put 120 g (1 cup) of wholemeal flour in a separate bowl. Add the seasoned avocado mixture.

4. 4

   Combine the mixture

   Begin mixing the avocado into the flour.

5. 5

   Knead the dough

   Knead until smooth, adding a little water if needed.

6. 6

   Rest the dough

   Drizzle a little oil over the dough and turn it to coat. Cover and leave to rest for 15–20 minutes.

7. 7

   Prepare the pan

   Heat a tawa or frying pan over a medium heat. While it heats, divide the dough into equal-sized balls.

8. 8

   Flatten a ball

   Take one ball, dust it with flour and flatten it with your palm.

9. 9

   Roll the paratha

   Use a rolling pin to roll the dough into a thin paratha.

10. 10

    Cook the first side

    Place the paratha on the heated tawa or frying pan and cook it.

11. 11

    Flip and oil

    When small bubbles appear, turn the paratha over and drizzle oil on top.

12. 12

    Finish cooking

    Turn the paratha again and drizzle oil over the other side. Flip once more and press it with a spatula for a few seconds.

13. 13

    Serve while hot

    Serve hot with curd, pickle or chutney.

What is avocado paratha?

Paratha is an Indian flatbread, commonly made with whole-wheat flour and cooked on a hot griddle. This version mixes mashed avocado into the dough rather than using it as a filling.

Avocado brings moisture and richness, while cumin, chilli and ajwain season the dough. The result is a soft, savoury flatbread to serve alongside a meal or with chutney.

Nutrition and macros by portion

The nutrition label shows one serving as written: 123 calories, 3g protein, 17g carbs, 5g fat.

The wholemeal flour provides most of the carbohydrates, while avocado and cooking oil contribute much of the fat; the flour also supplies some protein. Pair a paratha with curd and vegetables or dal for a more balanced plate.

Building the dough

Avocado: Mash the flesh thoroughly before adding it to the flour so it incorporates evenly and leaves fewer large lumps.

Flour: Wholemeal flour gives the parathas their hearty texture. Keep a little extra nearby for dusting as you shape and roll them.

Getting the texture right

Water: Add it sparingly as you knead, since the avocado already contributes moisture. Stop when the dough is smooth and workable rather than sticky.

Rest: Cover the oiled dough and leave it for 15–20 minutes as directed. This gives you time to heat the pan and makes the dough easier to handle.

Rolling and cooking

Rolling: Flatten each dough ball with your palm, then roll it thin on a lightly floured surface. Use just enough dusting flour to prevent sticking.

Doneness: Small bubbles are the cue to flip the first time. Continue turning and pressing briefly with the spatula, following the recipe’s method.

Seasoning the flatbread

Cumin and ajwain: These seeds and spices give the mild avocado dough a savoury, aromatic flavour. The chilli can be adjusted to taste.

Lemon: A teaspoon of lemon juice adds a little brightness to the mashed avocado. Mix it in with the seasonings before combining them with the flour.

What to serve with it

Serve the parathas hot with curd, pickle or chutney, as suggested in the recipe. A vegetable curry or dal can turn them into part of a fuller meal.

Cook the parathas in batches and serve them soon after cooking, while they are still warm and pliable.

Recipe notes & tips

• Mash the avocado until mostly smooth so it mixes more evenly into the flour.
• Add water a little at a time because the avocado already moistens the dough.
• Keep the dough covered during its 15–20-minute rest.
• Dust the work surface lightly so the parathas do not pick up too much extra flour.
• Wait for small bubbles before flipping the paratha for the first time.
• Serve the parathas hot with curd, pickle or chutney.

Variations

• Adjust the chilli: Use less red chilli powder for a milder paratha.
• Increase the spice: Add more red chilli powder to taste.
• Change the accompaniment: Serve with your preferred chutney instead of pickle.
• Make smaller parathas: Divide the dough into more, smaller balls before rolling.

Common mistakes to avoid

• Adding too much water: The avocado already adds moisture, so knead in water gradually.
• Skipping the rest: Cover the oiled dough and leave it for 15–20 minutes as directed.
• Using too much dusting flour: Add only enough to stop the dough sticking as you roll.
• Flipping too early: Wait until small bubbles appear before turning the paratha.
• Cooking without oil: Drizzle oil on each side as you follow the recipe’s flipping steps.

How to store

The recipe does not specify a storage time. If you have leftovers, refrigerate them in an airtight container and reheat in a hot dry frying pan until warmed through.

Frequently asked questions