These soft and delicious Avocado parathas are made with whole wheat paratha and Avocados. You can serve this as a part of any meal to make it the most comforting one!
Why this avocado paratha?
Avocado is a green fruit that has high fat content. But it is rich in healthy monounsaturated fat. Include this great produce in your healthy meal plan often but in moderate quantities. Avocado is my favorite veggie. I will not return back without it whenever I go for groceries. This simple Avocado Smoothie is one of our family favorites. We love this anytime just like guacamole and chips.
They do not have a specific taste other than being buttery. Indeed this is the reason why I make this paratha. Parathas are generally made with whole wheat flour by adding veggies or spices or stuffed with delicious fillings. Oil/ghee is used for cooking them as well as for making the dough. Since avocados have the buttery consistency, there is no need to add oil to the paratha dough making it a healthier paratha. Moreover, you need not use oil while cooking the parathas. It is optional. If you would like, brush a little oil on the parathas after cooking.
Whole wheat flour - Whole wheat flour is the best flour to make healthy parathas. You can buy this in any grocery shop.
Water - to knead the dough. The amount of water can vary depending on the wheat flour type as it could differ slightly from region to region.
Avocado - Fresh, ripe avocado will work in this recipe. If it is not ripe, it is not easy to mash it into a smooth consistency.
Salt - Salt will give flavor to the parathas.
Thai green chili - This adds to the spicy kick. Adjust the amount of chili as per flavor preference.
Cilantro - Fresh herbs boost aroma and flavors and cilantro pairs well with avocados.
Lime juice - A little lime juice adds zing flavor and also keeps the color of avocados. If you do not have lime, use lemon juice instead.
Oil - Use a little neutral flavor oil to brush on the parathas after cooking (this is optional).
How many parathas does this recipe make?
This recipe makes 10 parathas which is a great quantity to feed a family of three or four. To make more, simply double or triple the recipe as per your requirement.
Is this vegan?
Yes, these healthy parathas are vegan. This recipe doesn't use ghee for kneading the dough as avocados give the effect of fat. Moreover, oil is optional to use while pan cooking the parathas. If you prefer a regular version instead of a vegan one, use ghee or butter while brushing the parathas.
Is this an easy recipe?
Yes, absolutely! I make the dough with mashed avocado and whole wheat flour and this makes everything easy, magically. This also saves time as stuffing them is tedious and will result in messy parathas.
Cooking the Paratha
I cook the parathas on a cast-iron pan flipping both the sides. You can use a non-stick pan too. Alternatively, I cook them like phulkas by cooking them over the flame after par cooking each side. This will result in beautiful grill marks, speaking of which you could make this paratha for any grilling parties.
What to serve this paratha with?
I serve this paratha with a simple Tadka Dal and with some spicy pickle. Instead you can serve this with any curries like Sheet Pan Okra, Slow Cooker vegan Whole Moong Masala, Slow Cooker Dal Makhni, or with Aloo Masala. Raitas like Garbanzo and Mint Raita or Roasted Eggplant Raita would be great too.
Most of the time, I use my stand mixer or grinder attachment to knead the dough. You could use the same or knead the dough manually. The recipe works for both the methods.
While kneading the dough, sprinkle water and knead instead of adding all the water at one instance. The wheat flour differs from region to region and the water it absorbs could vary too.
Can this paratha be served for people with dietary restrictions?
This paratha uses whole wheat flour and so it is not gluten-free. Gluten free flour could be used instead. This is great to serve to diabetics. Some people have dietary restrictions for garlic or onion. Since this paratha uses neither of these, make this for any day including those festival days with dietary restrictions.
More Paratha Recipes
We love delicious parathas as a part of our meal. I make different parathas based on what I have on hand at that time. Using seasonal veggies is a great idea as you can sneak some nutrients to picky eaters. I make Methi Laccha Paratha with fresh or frozen methi leaves. My family loves the Spicy Masala Veggie Paratha and the Garlic Butter Paratha equally. For more stuffed paratha recipes, check the blog.
- 1½ cups Whole wheat flour
- 1 cup Avocado cubed
- 1 Thai Chili finely chopped
- 1/4 cup cilantro finely chopped
- 3/4 tsp Salt
- 1/3 cup Water
- Mash the avocado with an avocado or potato masher.
- Add wheat flour, salt, chopped Thai chili pepper, mashed avocado, and cilantro to a stand mixer. Sprinkle water and knead the dough. Alternatively, this can be done manually. Rest the dough for 10 to 15 minutes and divide it into 10 equal portions.
- Take a portion of the dough, dust with flour and roll into 9 inch disc. Repeat with remaining dough
- Heat a pan on medium flame. When it is hot add the rolled disc. Cook for a minute. Flip and cook the paratha for a minute. Flip again and cook the side for 30 seconds. Alternatively, you can cook the paratha like a phulka too. Cook the remaining parathas.
- Serve warm with dal, pickles, and curries.