Avocado Paratha Recipe - Healthy, Soft & Easy to Make
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Time to read 8 min
Key Takeaways
- Avocado paratha is a soft, healthy twist on traditional parathas, rich in good fats and fiber.
- Ripe avocado replaces oil and water, making the dough naturally soft and flavorful.
- Perfect for breakfast, lunch, or a quick dinner.
- Can be customized with spices or stuffing (paneer, herbs, or chili).
- Pairs beautifully with raita, pickle, or chutney.
- Rotimatic Next makes fresh rotis and parathas effortlessly, saving time while keeping meals healthy.
In the evolving world of Indian cooking, traditional recipes often meet modern ingredients in the most delicious ways. One such creation is the Avocado Paratha, a nutritious twist on the classic Indian flatbread. Inspired by the blend of global superfoods and Indian classics, this dish combines creamy avocados with wholesome wheat flour to make soft, tasty, and healthy parathas.
Perfect for busy mornings, wholesome lunches, or even travel meals, avocado paratha offers the comfort of home-cooked food with the added goodness of healthy fats and fiber. With tools like the Rotimatic NEXT, preparing this modern fusion becomes even simpler, fresh, soft parathas in minutes without any hassle.
Whether you’re exploring new flavors or looking for a nutritious upgrade to your everyday meals, Avocado Paratha is the perfect blend of tradition and innovation on your plate.
What Is Avocado Paratha?
Avocado Paratha is an Indian-style flatbread made by mixing mashed, ripe avocado into whole wheat flour along with spices and herbs, effectively creating a dough that’s both soft and flavorful.
Unlike stuffed parathas, the avocado is blended into the dough itself rather than being a separate filling, giving the paratha a uniformly creamy texture.
Because avocados contain natural oils and healthy fats, avocado-stuffed parathas often stay soft longer and may require less or no added cooking oil when cooked.
They are also a great option for lunch boxes or on-the-go meals, combining the nourishment of avocado (rich in monounsaturated fats and fiber) with the familiarity of a paratha.
Avocado Paratha Recipe
Ingredients for 6 Parathas
For the Dough
- 1 large ripe avocado (or ½ cup mashed pulp)
- 2 cups whole wheat flour (atta)
- 1 green chili, finely chopped (optional)
- 1–2 tablespoons finely chopped coriander leaves
- ½ teaspoon cumin powder
- A few drops of lemon juice (to prevent darkening)
- ½ teaspoon garam masala (optional)
- ½ teaspoon salt (or to taste)
- Water, as needed (usually very little since avocado adds moisture)
- Ghee or oil, for roasting
How to Make Avocado Paratha (Step-by-Step)
Making avocado paratha is quick, healthy, and perfect for busy mornings or light dinners. Here’s how to prepare it step by step:
Step 1: Prepare the Avocado Mixture
- Cut a ripe avocado in half, remove the pit, and scoop out the pulp into a mixing bowl.
- Mash it well using a fork until smooth and creamy, ensuring there are no lumps for a soft dough.
- Add finely chopped green chilies, coriander leaves, cumin powder, garam masala, and salt.
- Optional: Add a squeeze of lemon juice to prevent discoloration and enhance flavor.
Step 2: Make the Dough
- Gradually add whole wheat flour (atta) to the mashed avocado mixture.
- Mix well using your hands until it forms a crumbly texture.
- Add little water only if needed; the avocado’s natural oils make the dough soft without much moisture.
- Knead for 4–5 minutes until the dough becomes smooth and pliable.
- Cover and let it rest for about 10–15 minutes.
Step 3: Roll the Parathas
- Divide the dough into small lemon-sized balls.
- Dust each ball lightly with dry flour and roll it out into a medium-sized paratha (about 6–7 inches wide).
- Ensure its evenly rolled, neither too thin nor too thick.
Step 4: Cook the Parathas
- Heat a tawa or skillet over medium flame.
- Place the rolled paratha on the hot tawa and cook for 30–40 seconds until small bubbles appear.
- Flip it, apply a few drops of ghee or oil, and cook the other side until golden brown spots form.
- Repeat for the remaining dough balls.
Step 5: Serve Warm
- Serve avocado parathas hot with curd, pickle, or chutney of your choice.
- They pair beautifully with a bowl of yogurt or a cup of masala chai.
Cooking Tip: Avocado adds natural fat to the dough, so you can reduce or skip oil/ghee while kneading and roasting.
Tips to Make Perfect Avocado Paratha
Making avocado parathas is simple, but these small tips ensure soft, flavorful results every single time:
Use ripe avocados
Choose avocados that yield slightly when pressed, overripe ones can make the dough sticky, while underripe ones won’t mash smoothly.
Mash well
Ensure there are no chunks; smooth avocado blends better with flour and makes kneading easier.
Add water gradually
Since avocados have natural moisture, start with less water when forming the dough.
Rest the dough
Let the dough rest for 10–15 minutes for softer parathas.
Cook on medium flame
High heat can burn the paratha’s surface while leaving the inside undercooked.
Use ghee or oil sparingly
A light brush of ghee or oil enhances flavor and keeps the parathas soft for hours.
Rotimatic Advantage: If you are using the Rotimatic NEXT, it will automatically measure flour-moisture balance for consistently soft results.
Variations to Try
If you want to give your avocado parathas a delicious twist? Here are two creative versions you’ll love experimenting with:
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Stuffed Avocado Paratha
Prepare a flavorful filling using mashed avocado, green chilies, coriander, and spices like cumin and garam masala. Roll out two thin rotis, spread the avocado filling between them, seal the edges, and cook until golden brown. The result is a soft, spiced paratha bursting with creamy goodness.
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Paneer Avocado Paratha
Combine mashed avocado with grated paneer, a pinch of chaat masala, and finely chopped onions or herbs. This fusion adds protein and texture to your paratha, making it both nutritious and indulgent, perfect for kids’ lunchboxes or weekend breakfasts.
What to Serve with Avocado Paratha
Avocado paratha pairs beautifully with a variety of Indian sides that complement its creamy texture and mild flavor. Here are some delicious accompaniments to try:
- Raita: Cooling cucumber or boondi raita adds freshness and balances the richness of avocado.
- Plain Yogurt: A simple bowl of chilled yogurt makes a wholesome, light pairing, especially for breakfast or lunch.
- Pickle: Tangy mango or lemon pickle brings a burst of spice that enhances every bite of the soft paratha.
- Chutney: Mint-coriander or tamarind chutney adds vibrant flavors and a touch of zest.
- Curry: For a more filling meal, serve avocado paratha with dal, paneer curry, or a light vegetable sabzi.
Avocado parathas also taste great on their own with a drizzle of ghee, perfect for a quick, healthy snack!
How to Store Avocado Paratha
- Cool completely: Let the parathas cool fully at room temperature before storing, to avoid condensation and sogginess.
- Stack with parchment paper: Place parchment or greaseproof sheets between each paratha to prevent them from sticking.
- Use airtight containers or zip-lock bags: Store in a sealed container or freezer-safe bag.
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Refrigerate or freeze:
- Refrigerator: Keep for up to 2 days.
- Freezer: Freeze for up to 1 month.
How to Reheat Avocado Paratha
On a tawa
Warm over low flame on a non-stick griddle for a few seconds each side, optionally brushing with a little ghee.
In a microwave
Place the paratha on a microwave-safe plate, cover with a damp paper towel, and heat in 20–30 second bursts until warm.
In an oven or toaster oven
Preheat to ~180 °C (350 °F) and warm for 3–5 minutes until heated through.
Frequently Asked Questions
What Is Avocado Paratha?
Avocado Paratha is an Indian-style flatbread made by mixing mashed, ripe avocado into whole wheat flour along with spices and herbs, effectively creating a dough that’s both soft and flavorful.
Can I use avocado pulp instead of a whole avocado?
Yes, you can use fresh avocado pulp instead of a whole avocado. Just make sure it’s pure pulp without any added sugar or preservatives. Using pulp saves time and ensures a smooth texture for the dough. Avoid store-bought pulp with additives, as it can alter flavor and freshness.
Does avocado change the taste of paratha?
Avocado adds a mild, buttery flavor and a soft texture to the paratha. The taste isn’t overpowering, especially when combined with spices like cumin, green chili, or coriander. Most people find the flavor subtle and pleasant, even if they aren’t regular avocado eaters.
How to make paratha without oil using avocado?
Avocado acts as a natural fat source, so you can easily skip oil or ghee. Just mash ripe avocados well, mix them with whole wheat flour and spices, and knead into a soft dough without adding water. Roast the parathas on a non-stick tawa until both sides are golden brown.
Best flour combinations for softness?
Whole wheat flour works best, but you can mix it with a little multigrain or oat flour for extra nutrition. For softer parathas, add a spoon of besan (gram flour) or use 1 tablespoon of yogurt while kneading. Avoid using only maida (refined flour), as it reduces the nutritional value.
Shelf life of avocado dough.
Avocado dough stays fresh for about 24 hours in the refrigerator if stored in an airtight container. To prevent darkening, brush the surface lightly with oil and cover it with cling film. For longer storage, freeze the dough portions for up to 7 days and thaw them before rolling.
Avocado Paratha Recipe Card
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Cuisine:
Indian (Fusion)
Course:
Breakfast / Lunch / Dinner
Ingredients
- 1 large ripe avocado (or ½ cup mashed pulp)
- 2 cups whole wheat flour (atta)
- 1 green chili, finely chopped (optional)
- 1–2 tbsp finely chopped coriander leaves
- ½ tsp cumin powder
- ½ tsp garam masala (optional)
- ½ tsp salt (or to taste)
- A few drops of lemon juice (to prevent darkening)
- Water, as needed (usually very little since avocado adds moisture)
- Ghee or oil, for roasting
Essential Tools
- Mixing bowl
- Fork or masher
- Rolling pin (belan)
- Rolling board (chakla)
- Tawa or flat skillet
- Spatula or tongs
Step-by-Step Instructions
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Mash the Avocado
Cut the avocado, remove the pit, and scoop out the pulp. Mash it thoroughly with a fork until smooth. Add a few drops of lemon juice to maintain its color.
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Prepare the Dough
In a mixing bowl, combine mashed avocado, flour, salt, cumin powder, green chili, and coriander. Mix well and knead into a soft dough. Add minimal water only if required.
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Rest the Dough
Cover the dough and let it rest for 10–15 minutes for a smoother texture and softer parathas.
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Roll the Parathas
Divide the dough into small balls. Dust lightly with flour and roll into medium-sized circles (6–7 inches wide).
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Cook on a Tawa
Heat a tawa over a medium flame. Place one rolled paratha on it and cook until small bubbles appear. Flip and brush lightly with ghee or oil. Cook both sides until golden brown spots form.
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Serve Hot
Serve avocado parathas warm with curd, chutney, or pickle. They also taste great plain with a drizzle of ghee.
Tips
- Use ripe avocados that yield slightly to pressure for best results.
- Mash avocado well to avoid lumps in the dough.
- Add water gradually, avocado’s natural oils make the dough soft.
- Resting the dough helps in making parathas fluffy and pliable.
- Cook on medium flame to ensure even browning without burning.
- Skip or minimize oil, avocado’s natural fats keep parathas soft.
Nutritional Value (Approx. per Paratha)
Calories:
165 kcal
Carbohydrates:
22 g
Protein:
4 g
Fat:
7 g
Fiber:
3 g
Sodium:
130 mg
Vitamin E:
2.1 mg
Iron:
1.2 mg
Potassium:
210 mg