Enjoy this power & protein packed paratha with a gorgeous green color. The creaminess of the Avocado in the paratha keeps the paratha soft and give them that wonderful buttery texture and flavor. These are great for journeys and to make-ahead and save for later.
Prep Time: 5 min
Rest Time: 15-20 min
Makes: 15 parathas (approx)
Ingredients:
Ripe Avocados – 2, medium
Lemon Juice – 2 tbsp
Salt – 1 tsp or to taste
Garlic – 2 tbsp, minced
Green Chillies – to taste, minced
Cilantro – 5 sprigs, chopped
Roasted Cumin Powder – 1/2 tsp
Oil – 1 tbsp
Chapati Flour (Whole Wheat Flour) – 2 cups (approx)
Additional Oil – for cooking
Additional Flour – for dusting
Method:
1. Peel the Avocados and mash the flesh to a smooth paste with the help of a potato masher.
2. Mix in Lime/Lemon Juice, Salt, Garlic, Green Chilies, Cilantro, Roasted Cumin Powder & Oil. Combine.
3. Add Flour in little at a time and incorporating to form a dough.
4. You may need a little less or more that the 2 cups of flour – add as needed.
5. Once the dough comes together, knead for an additional 1 minute.
6. Drizzle a few drops of Oil over the dough ball to coat. Cover and allow the dough to rest for 15-20 minutes.
7. Once you are ready to make the parathas, give the dough one more quick knead.
8. Heat up a tawa/skillet on medium heat and start dividing the dough and forming balls.
9. Take a dough ball and flatten between the palms of your hand.
10. Dip in additional dry flour and start rolling with a rolling pin using Flour to dust.
11. Once the Paratha is rolled out and the tawa is hot, place it on the tawa.
12. Move the Paratha and make sure it does not stick.
13. Allow it to cook- change of color and little bubbles will appear.
14. Flip and drizzle a little Oil and smear it.
15. Flip it again and press gently with a spatula with rotating.
16. Flip once again and smear oil and spread it on the other side as well.
17. Flip once again and allow it to cook for just 30 seconds or a minute.
18. Take off the Tawa and place in a hot case till ready to serve.
19. Serve hot with yogurt and pickle or have it as a chapati.
Tips:
1. Make a big batch and freeze the dough for when Avocados are not in season.
Hi
I’m an Indian food lover.
Loved your recipe and my wife and kids too , it was a great success.
Can you suggest what other types of vegetables can be done in a similar preparation manner in which it is incorporated into the flour in advance with out the need to “stuff” it separately.
Thank you very much
Lots of health , wealth , success and good fortune in yours and your families lives.
Blessing of healing grace
Guy Yagish Alter
Hi Guy,
Thanks for the kind words! We do have a recipe video for Spinach Parathas that does not involve stuffing. They are also delicious!
I live in Mexico, and when I saw this recipe, my eyes bugged out with excitement.
The “national bread” of Mexico is the tortilla. Most often the corn one is used, but the flour version is hardly neglected! Trouble is, it’s got a lot of lard in it. Mexicans have a bit of an obesity problem, not to mention heart problems being common. If they could eat their flour tortillas with avocado instead of all that lard…!
I can’t imagine anything but wild enthusiasm when Mexicanos taste these! The extra ingredients are practically identical to guacamole (without tomatoes, and cumin isn’t often used in my area). Flour tortillas with guacamole built right in will get them raving for more.
For a dinner where the guacamole aspects would not go well, you could just use the avocados and lime juice. (There aren’t many lemons in Mexico!) with a bit of salt. Many other flavors could be incorporated, too, depending on the desired result.
Avocados are costly back in the States, but not in Mexico. In the fall, people practically give away the bountiful supplies that even ONE tree provides. I can eat guacamole here like people back home would eat mashed potatoes!
Thanks SO much! This recipe might even change Mexican dietary into something healthier. They tend to be skeptical about foreign dishes, but THIS? It’s almost totally cradle food to them, just in a different – and healthier – format. Yet with even more flavor punch. Wow.
I’m already thinking of variations…
Hi Holly,
We are thrilled to bits and are loving your enthusiasm 🙂
Good Luck in your endeavor!
Hello Hetal and Anuja,
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 🙂
– Sangeeta
Thanks for the feedback Sangeeta!
Hi
Loved your videos on cooking. Tried your Tiramisu yesterday and it’s so good. My first time making Tiramisu so not sure if my texture is right but it sure taste good.
May I know is whole wheat flour same as the bread flour we get in the U.S.? I cannot find any Indian grocery store here where I live. I love pratha. I am not Indian but grew up in Singapore and basically eat pratha almost everyday with curry.
Thanks.
Hi Quin,
For the parathas, the closest would be the whole wheat flour you get at the regular grocery stores like kroger, walmarts etc. Bread flour is different and has additional ingredients added to make bread.
Very good
Awesome recipe. I modified it to a low carb version, using equal portions of organic soy flour, quinoa flour, coconut flour and Carbquik low carb flour. I also used a Kitchen aid mixer to blend the dough adding 1/8 cup of piping hot water when mixing the dough. I also added a 1/4 cup of finely chopped onion and cilantro to the dough. Turned out really great, with carb contents significantly lower than using straight whole wheat atta (flour). Great for diabetics or low carb dieters who are watching their glycemic index!
You can look for coconut flour and Carbquik flour on health food sites in the US such as netrition.com. (This email mention is not an endorsement or advertisement for the website!)
Keep up the great work and thanks from us amateur Sunday Mr. Mom budding chefs…
Hi Naresh,
Thanks so much for your feedback and for sharing your low carb recipe. We are sure many of our viewers will find it useful.