Avocado Paratha or Avocado Chapati recipe is an Indian flatbread prepared by kneading whole wheat flour and avocado pulp with a few spices. It comes out very soft, requires less oil, and is healthy. It is perfect for breakfast or kids lunch box.
In India, Avocados are known as Butter fruit, but they are a little big. Avocados are high in healthy fats and are 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 and Avocado Cucumber Salad when avocados are at home. Still, if you have over-ripened avocados and thinking of Indian recipes, these parathas are the go-to solution.
Parathas are also great to pack for lunch boxes for kids and adults. Also, they keep soft for longer. I usually make square, round, and triangle paratha shapes or cut them into 6-8 pieces, similar to pizza slices. It makes it my daughter easier to enjoy parathas during lunch as finger food.
Check out my other Paratha recipes Makhana (Lotus Seed) Paratha, Lauki(Bottle Gourd) Paratha, Zucchini Carrot Paratha, Drumstick Leaves Paratha, and Spinach Paratha.
Also check my Kids Lunch Box Series Posts
Avocado Parathas + Beetroot Kurma + Mini Pretzels
Ingredients to Make Avocado Paratha Recipe
- Wheat flour: I used whole wheat flour for this paratha. You can also use multigrain flour.
- Avocado: Use one medium-ripened avocado.
- Ajwain (carrom seeds): Crush the ajwain before adding it to the paratha. It gives excellent flavor.
- Ginger: use minced or grated ginger. It's optional.
- Spices: cumin powder, turmeric, ground black pepper (or red chili powder) are used.
- Herbs: finely chopped fresh coriander leaves.
- Lime juice: is added to stop avocado pulp from browning, so don't skip it.
- Ghee or oil: I always prefer adding 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, red chili powder or black pepper powder, cumin seed 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 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 with curd, pickle, raita, ketchup, or any gravy of your choice.
Serving Suggestions for Avocado Paratha
Serve avocado paratha with any curries or lentils. I have mentioned my favorite ones below:
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 for kids, you can add some cheese.
Recipe FAQs
Do not pack hot paratha in a closed box because it will get soggy. So place the cooked paratha on a paper towel, and apply ghee or butter. Let it cool a little.
Then pack it along with the paper towel. I stopped wrapping parathas or roti in aluminum foil these days because it's considered unhealthy.
Ripened Avocado typically looks dark green (brown) on the outside and should feel soft when touched. Even if you get an unripe one, place them in a brown paper bag or a rice bag, which will ripe in 2 days.
Using your knife, cut around the seed and twist, separating them into two halves. Using a spoon, scoop out the flesh.
Yes, it is made with the pulp of avocados (also known as avocado meat), wheat flour, water, salt, a few spices, and oil. Replace ghee with your favorite vegetable oil in the recipe.
I do not recommend refrigerating the leftover dough, as the Avocado will change color and turn brownish. Also, I was not too fond of the taste of parathas from leftover dough.
More Avocado Recipes
- Avocado Pasta
- Avocado Cucumber Salad
- Avocado Banana Smoothie
- Guacamole Sandwich
- Avocado Chocolate Mousse
- Mexican Style Golgappa with Avocados
Avocado Paratha Recipe (Whole Wheat Indian Avocado Flatbread)
Ingredients
Measuring cup used 1 cup = 250ml
- 1 medium ripened avocado (butterfruit) pulp comes to around ½ cup
- 1 cup whole wheat or multigrain flour
- ¼ teaspoon ajwain (carrom seeds) (optional)
- ½ teaspoon grated ginger
- ¼ teaspoon crushed black pepper or red chili powder
- ½ teaspoon cumin (jeera) powder
- 1 teaspoon lime juice
- 1 tablespoon coriander (cilantro) finely chopped
- 2 tablespoon oil or ghee [to cook the parathas]
- salt to taste
- water to knead the dough
Instructions
- 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, red chili powder or black pepper powder, cumin seed 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 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 and place the paratha and let it cook.
- Once you see bubbles, flip to the other side 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 with curd, pickle, raita, ketchup, or any gravy of your choice.
Notes
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 for kids then you can even add some cheese.
How to pack paratha for lunch box?
- Do not pack hot paratha in a closed box. It will get soggy. Place the cooked paratha on a paper towel, apply ghee/butter. Let it cool a little. Then pack it along with the paper towel.I personally stopped wrapping parathas or roti in aluminium foil these days since its not considered healthy.
S. Vijayalakshmi says
Hi, thank you. Is it not good to have for dinner?
bhavana says
Yes it can be eaten for lunch/dinner or packed for kids and adults lunch box.
Anonymous says
My kid loved it,thanks for the recipe
bhavana says
thank you very much
Ramya says
Perfect dinner today!! Healthy and tasty. Thank you.
bhavana says
Thank you 🙂
Simptreat says
Just now I made this paratha, and my kids loved it. It s one of the quickest parathas I have ever made. Thanks a lot for the recipe ??
bhavana says
Thank you so much for trying :)If you liked this post,try my 10+ paratha recipes that are kids friendly.Here you go Paratha Recipes
Ananya says
Turned out delicious and my daughter loved it
Bhavana Patil says
Thank you so much 🙂