Avocado Paratha- A great way to incorporate avocado in our daily diet. These Parathas are super soft and just irresistible.
My love for the amazing avocado is never ending. I also know that a few people are not very great fans of the fruit because of its bland taste but what they don’t realize is that its a great fruit in terms of nutrition and also makes fantastic dips.
How can one not like guacamole? I mean, seriously!
These nutrient dense Parathas are epic. What beauties they turned out to be! Soft and so delicious. Filled with every kind of nutrient possible and such an awesome indulgence on a rainy afternoon.
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Ingredients
Whole wheat flour and some basic Indian spices are standard ingredients in any Indian paratha recipe. Apart from this, we will be using avocado and yogurt.
Avocado- I have used a small Hass Avocado for the paratha. When mashed, the avocado measured ¼ c. Before adding the avocado to the flour, make sure to mash it well.
Yogurt- If you are wondering why yogurt, the reason is to avoid discoloration of the dough. As we all know, avocado discolors when exposed to air. And generally, avocado recipes use lemon juice or lime juice to prevent this. Yogurt makes for a very good substitute and works as well as lemon or lime juice.
Vegan Avocado Paratha
In case you are looking for a vegan version, then you can use lemon juice in place of the yogurt. I will not recommend lime juice as it tends to become bitter.
Making ahead, Shelf life and storage
You can knead the dough and refrigerate it for upto 2 days. Make sure to wrap it snugly in cling wrap, place it in a fridge-safe container and then refrigerate. There may be some discoloring after the first day. But there will be no change in taste or texture of the parathas.
As for the cooked parathas, they freeze well and also keep well at room temperature for a day. You can read on how to freeze parathas here in my Gobi Paratha post.
Variations
You can add other veggies like chopped spinach, finely chopped fenugreek leaves, shredded carrots or beets to the dough too. Just make sure to reduce the water used for kneading if you are adding beets or cabbage.
Recipe Notes
- I have used a stand mixer to knead the dough. But you can always use your hands to knead it just like your regular Chapati dough.
Serving Suggestions
Some chilled yogurt and a spicy pickle will make great side kicks for this moreish paratha. You can also serve this with some tangy tomato thokku.
Method
Kneading the dough
In the bowl of your stand mixer, combine wheat flour with turmeric, cumin powder, red chili powder and salt. Mix well using a whisk.
Make a well in the center of this mixture.Now, add the mashed avocado, yogurt and rub into the flour until it becomes crumbly. Add ¼ c water to the mixture. Attach the kneading hook and begin kneading the dough on slow speed. Slowly add water by the table spoon and knead into a smooth supple dough. I used about ½ c to ¾ c water in all. Let the dough rest for 5 mins.
Making the Parathas
After 5 mins, divide the dough equally into 10 parts and shape each part into a ball.
Dust a ball lightly with flour and roll into thin round discs. Heat a tawa. Place the paratha on it and cook till brown spots appear on one side. Flip and repeat. Drizzle oil on both sides and cook for a further 20 secs on both sides.Repeat for the remaining dough.
More Paratha Recipes
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Avocado Paratha
Equipment
- Stand mixer ( optional)
- Mixing bowl
- Turner
- Griddle
Ingredients
- 2 c Whole wheat flour
- 1 small Avocado pitted scooped and mashed slightly ( ¼ c thereabouts)
- ¾ tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Red chili powder
- 1 tbsp Yogurt
- 1 tsp Oil
- 1.25 tsp Salt or to taste
- ½ to ¾ c Water to knead
- 2 to 3 tbsp Wheat flour for dusting
- 1 tsp Oil to cook each paratha
Instructions
- In the bowl of your stand mixer, combine wheat flour with turmeric, cumin powder, red chili powder and salt.
- Mix well using a whisk.
- Make a well in the center of this mixture.
- Now, add the mashed avocado, yogurt and rub into the flour until it becomes crumbly.
- Add ¼ c water to the mixture.
- Attach the kneading hook and begin kneading the dough on slow speed.
- Slowly add water by the table spoon and knead into a smooth supple dough.
- I used about ½ c to ¾ c water in all.
- Let the dough rest for 5 mins.
- After 5 mins, divide the dough equally into 10 parts and shape each part into a ball.
- Dust a ball lightly with flour and roll into thin round discs.
- Heat a tawa.
- Place the paratha on it and cook till brown spots appear on one side. Flip and repeat.
- Drizzle oil on both sides and cook for a further 20 secs on both sides.
- Repeat for the remaining dough.
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