The best recipe to make with over-ripe Avocado is this Avocado Paratha or the Indian flatbread made with avocado and spices. The parathas are incredibly soft and is a great choice to make for lunch boxes and travel.
’ Melt in the mouth’ , I have heard this term many times when people describe food and this is the first time I am experiencing this in a paratha. My dear friend Arthi gave me this recipe and asked me to try it and she said Sandhya, once you make this, you are not going to stop. This is so true! I cannot have enough of this Avocado Paratha.
Video to make Avocado Paratha
Why Choose Avocados?
Avocados have very high fiber content and high fat. These qualities make this a perfect breakfast component. Also, it has been proven to reduce cholesterol. Because of its high fat, this is a very good fruit to be used in kids’ meals.
Avocado Paratha would make a perfect portal to use in kids’ meals. Choose a very ripe Avocado to make this. You would know a ripe avocado when it yields to gentle pressure.
These Avocado Flatbread makes a great lunch box recipe as the paratha remains very soft after a few hours. It is loaded with flavors and this is a great way to introduce avocado to kids if they are fussy eaters.
They would not even know that there is a vegetable in it. I paired my Avocado Paratha with some Paneer butter masala and also made some Matar Pulao on the side. This was our weekend lunch.
Preparation time - 10 min plus about 30 mins to rest the dough Cooking time - about 30 mins Difficulty level - easy
Ingredients needed
- Avocado - 1 (very ripe)
- Whole wheat flour/Atta - 2 cups
- Roasted cumin powder - 1 ½ tsp
- Salt - to taste
- Chili powder - ½ tsp
- Garam masala - ½ teaspoon (optional)
- Minced garlic - 1 clove
- Lime juice - 1 tsp
- Chopped cilantro - few
- Oil - to make parathas
Step-by-step process
- In a large bowl, take the flesh out of the Avocado. To take the flesh out, cut the Avocado all the way through in the center and then rotate it a couple of times to open it. With a knife go down on the pit and remove it using a couple of gentle twirls around. After that run, a spoon on the sides of the Avocado and you will notice that the flesh scoops out easily leaving behind empty Avocado skin.
- To the scooped flesh, add the lime juice, salt, chili powder, cumin powder, and garam masala. Also, add the chopped cilantro and mash everything up well with your hands. Lime juice is added to prevent oxidizing of the Avocados, so do not omit it.
- To this mixture slowly add the wheat flour and make it into a smooth dough. Do not add any water. The moisture in the avocado will be enough to form the dough. If in the case at the end you feel that the dough is a little too dry, add a couple of tbsps of water to bring it together. Cover the bowl and leave it aside for about 30 mins.
- Divide the dough into 10 equal balls and roll them out into parathas.
- Cook them on a heated griddle, using little oil on both sides.
Expert Tips
- Overripe avocados work best for this paratha recipe.
- Check before adding water to make the dough as the mashed avocados will be enough to make the dough.
- Let the dough rest for at least 30 minutes before rolling.
- Store the parathas in a air-tight container.
Frequently asked question
Ripe or over-ripe paratha works best to make paratha.
Store the paratha in an air-tight container. It will remain soft for a few hours. This paratha also freezes very well. Freeze it in a freezer bag and then thaw it in the microwave or on a pan.
We can serve avocado flatbread with any Indian curry / subzi. This avocado paratha also can be used as a wrap.
More paratha recipes
- Beetroot Paratha / Flatbread Recipe
- Gobhi Paratha - Cauliflower Stuffed Paratha
- Sweet Potato Paratha Recipe
- Bikaneri Chana Dal Paratha | Lentil Stuffed Flatbread
Recipe
Equipment
- ▢ Stand Mixer
- ▢ Griddle
- ▢ Stove
Ingredients
- ▢ 1 Avocado very ripe
- ▢ 2 cups Whole wheat flour/Atta
- ▢ 1 ½ Roasted cumin powder
- ▢ Salt to taste
- ▢ ½ teaspoon Chili powder
- ▢ ½ teaspoon Garam masala optional
- ▢ 1 clove Minced garlic
- ▢ 1 teaspoon Lime juice
- ▢ ½ cup Chopped cilantro few
- ▢ Oil to make parathas
Instructions
- In a large bowl, take the flesh out of the Avocado. To take the flesh out, cut the Avocado all the way through in the center and then rotate it a couple of times to open it. With a knife go down on the pit and remove it using couple of gentle twirls around. After that run a spoon on the sides of the Avocado and you will notice that the flesh scoops out easily leaving behind empty Avocado skin.
- To the scooped flesh, add the lime juice, salt, chili powder, cumin powder, and garam masala. Also add the chopped cilantro and mash everything up well with your hands. Lime juice is added to prevent oxidizing of the Avocados, so do not omit it.
- To this mixture slowly add the wheat flour and make it into smooth dough. Do not add any water. The moisture in the avocado will be enough to form the dough. If in case at the end you feel that the dough is little too dry, add couple of tbsps of water to bring it together. Cover the bowl and leave it aside for about 30 mins.
- Divide the dough into 10 equal balls and roll them out into parathas.
- Cook them on a heated griddle, using little oil on both the sides.
Video
Notes
- Over ripe avocados work the best for this paratha recipe.
- Check before adding water to make the dough as the mashed avocados will be enough to make the dough.
- Let the dough rest for at least 30 minutes before rolling.
- Store the parathas in a air tight container.
Nutrition
More Indian
- Kale Poricha Kuzhambu
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Coconut Almond Burfi
- Kathirikai Kara Curry | Brinjal Poriyal
Avocado Paratha | Avocado Flatbread
Equipment
- Stand Mixer
- Griddle
- Stove
Ingredients
- 1 Avocado very ripe
- 2 cups Whole wheat flour/Atta
- 1 ½ Roasted cumin powder
- Salt to taste
- ½ teaspoon Chili powder
- ½ teaspoon Garam masala optional
- 1 clove Minced garlic
- 1 teaspoon Lime juice
- ½ cup Chopped cilantro few
- Oil to make parathas
Instructions
- In a large bowl, take the flesh out of the Avocado. To take the flesh out, cut the Avocado all the way through in the center and then rotate it a couple of times to open it. With a knife go down on the pit and remove it using couple of gentle twirls around. After that run a spoon on the sides of the Avocado and you will notice that the flesh scoops out easily leaving behind empty Avocado skin.
- To the scooped flesh, add the lime juice, salt, chili powder, cumin powder, and garam masala. Also add the chopped cilantro and mash everything up well with your hands. Lime juice is added to prevent oxidizing of the Avocados, so do not omit it.
- To this mixture slowly add the wheat flour and make it into smooth dough. Do not add any water. The moisture in the avocado will be enough to form the dough. If in case at the end you feel that the dough is little too dry, add couple of tbsps of water to bring it together. Cover the bowl and leave it aside for about 30 mins.
- Divide the dough into 10 equal balls and roll them out into parathas.
- Cook them on a heated griddle, using little oil on both the sides.
Video
Notes
- Over ripe avocados work the best for this paratha recipe.
- Check before adding water to make the dough as the mashed avocados will be enough to make the dough.
- Let the dough rest for at least 30 minutes before rolling.
- Store the parathas in a air tight container.
