Parathas with Avocado??? quite interesting isn’t it?? Recently bought a pack of flavored tortilla from a speciality store which had one variety with avocado, it was so delicious and that inspired me to try this with our chapatis. This fruit is full of buttery creamy green flesh with plenty of healthy monounsaturated fat. That’s a green signal for a good diet and have used it as a substitute in the place of regular fat in our parathas. They are perfect for school or work lunch with simple yogurt dip or curry!
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| Ingredients | |
|---|---|
| 2 cups | Wheat flour / atta flour |
| 3/4 teaspoon | Salt |
| 1 | Avocado (ripe) |
| 1/2 cup | Water (exact measure) |
| 1/2 cup | Onion (finely chopped) |
| 2 cloves | Garlic (finely minced) |
| 2 teaspoons | Coriander leaves (finely chopped) |
| 3/4 teaspoon | Red chili powder |
| 1/4 teaspoon | Garam masala powder |
| 3 teaspoons | Oil |
Choose ripe Avocado which normally looks dark green on outside and should feel soft when touched. Even if you get an unripe one, place them in a brown paper bag and it will ripe in 2 days. Using your knife, cut around the seed and twist, which will separate them into two halves. Using a spoon scoop out the flesh.
Chop the onions and garlic, lightly saute in a pan with few drops of oil and cool completely. In a large bowl, sieve flour, salt, red chili powder, garam masala powder and add the avocado flesh, finely chopped coriander leaves and onion mixture. Combine everything to a crumbly texture. Add water slowly and knead to make a soft sticky dough. (10 minutes) Cover and let it rest for 30 minutes.
Divide them into equal portions, may yield 10 to 12 depending on the size. Roll them to make small balls, roll out to a round disc using enough flour for dusting, fold into half, again fold that into half to form a triangle. Dusting with flour, flatten the small triangle to slightly bigger shape with 1/8 ” of thickness. You can avoid this whole decorate thing and proceed like making chapatis. The above picture is just the ” mini me” replicate of my original avocado parathas, mainly shared for showing the method of folding.
Heat a tawa or iron griddle and toast the parathas for few seconds on one side, add few drops of oil if you wish but not really necessary. Flip to the other side, it will puff up, remove and serve warm with chana masala or any gravy of your choice.
Notes
- Yield: 12 Parathas (5″ approx)
- You can also make these as regular chapatis or stuff plain dough with sauteed avocado onion mixture or even leftover guacamole.
- Drizzle of little ghee gives nice flavor and adds softness to the chapati, but its totally optional. Use ghee if serving little kids or when you pack this for school lunch.
- So What to do with the seed?? Reserve and throw it at me if you don’t get this right.
23 Comments
Hi Mullai,
I made this paratha and just loved it. It was soft and did not change colour as you said 🙂
Thank you Mullai.
Also, I tried your spinach pakora. It was super hit at our home. Thank you again for your wonderful recipes. Keep up the good work 🙂
Hi Mullai,
This is a wonderful recipe. Just skeptical, wont the dough brown while it is resting since there is no lemon juice added to avacado?
Aruna,
It turns brown only if its exposed to air for a long time. We are going to incorporate everything together and rest it covered for less than 30 minutes which i guess doesn’t make it that brown. If too skeptical, then start making parathas within few minutes of making the dough. Thanks.
Hi Mullai,
This one is a great fusion cooking. I’m going to make it today.
Dear Mullai,
You have really outdone yourself with this one. It was absolutely delicious and my one year old boy ate a whole chapathi. Usually he never eats more than half a idli or half a dosa. Thanks for giving a wonderful and healthy recipe. I wanted to use avocado for a long time but didn’t know how to incorporate it in our style of cooking. Finally able to taste it and it was awesome. Thank you.
Priya Swaminathan
Hi mullai,,
I made this yesterday…it was really yummy and soft….thanks for the reciepe…
Tried this and it came out very soft..Thanks Mullai !!
Tried today avocado paratha with paneer peas masala ..was toooooo tasty n soft…added one more avocado to get more avocado taste..
wow avocoda paratha ippathan parthen looking yummy will try it soon…
Thank You so ,Much Mullai! it was very awsome..Nobody felt the taste of avacado in my home!!!!Well done..Thanks for the appreciation i got due to ur recipes.
Nisha!
Hi Mullai, prepared y’day for dinner with chole masala….the parathas was very soft. But, i couldn’t get avocado taste in parathas…..I used 1 cup flour for 1 avocado.
That's the whole idea.. you will never feel anything. Adding more will make it too sticky and rolling will be difficult too. Try adding two next time to see whether you like it.
Ok Mullai…will try next time…..
awesome presentation. keep up the good work.
Arthi
Really nice and very different recipe.. Tempting too
mullai super avacado recipe…..nice picture….ungala yeppo meet panna porane nu thaan theriyalaneed to learn things from u …hehehe…..thanks again
Mullai andha avacadolayae channa serve panniyirukeengalllaa?!!! very creative and tempting.Thanx
Sadhana Raveen
Wowow..superbaa irruke…tempting..
Thank you mullai for giving us this one,i usually waste avacados we buy, but this time i will try yours and let you know …
Parathas make me hungry during lunch time now. Nice shape and different concept.
Achacho….. I missed avocado today while shopping.I also have an idea of making chappathi for dinner. Ennoda kichenlayum kalakki irukkalamey! Miss panitteney mullai…. But vidamatten…next time!
Really i want to try this…thanks for sharing..
Excellent Ma’am…Tempting…Very good presentation
Have a great day