Avocado Paratha

The creaminess of the Avocado in the paratha keeps the paratha soft. These are great for journeys and to make-ahead and save for later. Avocados seem to be very popular these days. I added some extra spices and it turned out even better. I like to serve Avocado Parathas as a snack with tea. It can also be served with any gravy-based dish. This is also a satisfying lunch box meal.

Check some more recipes like

Beetroot paratha

Basil (Tulsi) paratha

Sweet potato Roti

 

Prep  time	Cooking time	Serves
10  mins	15 mins	4 persons

Recipe Type: Breakfast

Cuisine:  Indian

Ingredients Ripe avocado – 1 large Whole wheat flour – 1 ¼ cup Salt – ½ tsp Roasted Cumin seed powder -  ½ tsp Pepper powder – ¼ tsp Red chilli powder – ½ tsp Oil -1 tsp  To grind Green chillies -1 tbsp. Coriander leaves –few sprigs Lemon juice - pinch  Also, need ¼ cup whole wheat flour for rolling the paratha 3 Tbsp. oil for cooking the parathas

 

Method

1. Slice avocado in half, remove the pit and skins and scoop them into a mixing bowl. Then use a fork to gently mash, (avocado should be ripe).

2. Peel the Avocados and mash the flesh to a smooth paste with the help of a potato masher.

3. Grind the green chilies and coriander leaves along with the avocado to make a smooth paste.

4. In a large mixing bowl, put the ground masala paste, salt, cumin seed powder and red chilli powder. Now mix all the ingredients together.

5. Add Flour in little at a time and incorporating to form a dough. You may need a little less or more that the 2 cups of flour – add as needed. 

6. Once the dough comes together, knead for an additional 1 minute. Drizzle a few drops of Oil over the dough ball to coat. 

7. Cover and allow the dough to rest for 15-20 minutes. Once you are ready to make the parathas, give the dough one more quick knead.Divide the dough into 6 equal portions and roll into balls. Roll each ball into 6-inch diameter circle.

8. Dip in additional dry flour and start rolling with a rolling pin using Flour to dust. 

9. Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.

10. Paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula. Flip the paratha and put again half teaspoon of oil. Lightly press the paratha with a spatula.

11. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining paratha. Take off the tawa and serve hot, or, keep them in a casserole or wrap them up in a kitchen towel or napkin.

Serving suggestions

Parathas are best served hot and crispy. Serve hot with yogurt and pickle or have it as a chapati.

Notes

Serve them as a snack with cup of chai or with a meal. 

Lemon juice is added to prevent oxidizing of the Avocados).

Make a big batch and freeze the dough for when Avocados are not in season. If paratha is sticking while rolling sprinkle little more flour this will help rolling.