Avocado Paratha (Soft Whole Wheat Indian Flatbread)
Whole wheat parathas kneaded with ripe avocado, lemon, and warm spices. Soft, lunchbox-friendly roti with minimal oil in the dough.
Equipment
- Mixing bowl
- Tawa or cast-iron skillet
- Rolling Pin
Ingredients
For the dough
- 1 medium ripe avocado flesh scooped, about 1/2 cup mashed pulp
- 1 cup whole wheat flour (atta) plus extra for rolling
- 1 tsp lemon or lime juice
- 1/2 tsp ajwain (carom seeds) lightly crushed
- 1/2 tsp cumin seeds or roasted cumin powder
- 1/4 tsp turmeric powder
- 1/4 tsp freshly ground black pepper or red chili powder
- 1/2 tsp grated ginger optional
- 1 tbsp finely chopped cilantro
- 3/4 tsp fine salt or to taste
- 2-4 tbsp water only if needed
To cook
- 2 tbsp ghee or neutral oil for brushing the pan
Instructions
Prep the avocado mash
- Halve the avocado, remove the pit, and scoop the flesh into a bowl. Discard any brown spots.
- Mash smooth with a fork. Stir in lemon juice, crushed ajwain, cumin, pepper, ginger if using, cilantro, and salt until fragrant.
Knead and rest
- Add whole wheat flour to the bowl. Mix with a spoon, then knead by hand 4 to 5 minutes until smooth and pliable. If the dough feels dry and crumbly, add water 1 tablespoon at a time. It should be soft, not sticky.
- Cover with a damp cloth or plate and rest 15 minutes at room temperature.
Roll and cook
- Divide into 6 equal balls. Flatten one ball, dust lightly with flour, and roll into a 7 to 8 inch circle.
- Heat a tawa on medium. Place the paratha on the dry pan. When small bubbles appear, about 45 to 60 seconds, flip.
- Brush a little ghee or oil on the cooked side. Flip again and brush the second side. Cook until both sides show light golden spots, 1 to 2 minutes per side total. Press edges gently with a spatula if needed.
- Repeat with remaining dough. Serve hot, or cool on a wire rack for packing.
Notes
Lemon juice is not optional; it keeps the avocado from browning in the dough.
Do not refrigerate raw dough for later; avocado oxidizes and the flavor dulls.
Vegan swap: use oil on the pan instead of ghee.
Lunchbox tip: cool parathas on a rack, brush lightly with ghee, and pack with a paper towel so they do not steam soggy.
Variation: add 1 tablespoon finely chopped mint or a pinch of garam masala to the mash for a different aroma.
Leftover cooked parathas keep in the refrigerator up to 2 days; reheat on a tawa 20 to 30 seconds per side.
Tried this recipe?Let us know how it was!