Avocado Paratha and Avocado Roti are super delicious Indian whole wheat flatbreads prepared with whole wheat flour and avocados.
Loaded with good fats, these are nutritionally rich avocado flatbreads that are wholesome and healthy.
Experiment with tea pairings to enhance the aroma and taste of your dishes.
Table of contents
These super soft flatbreads are super easy to make and get done in just 30 minutes from start to finish.
Made with 100% whole wheat flour, and laden with the goodness of avocado, this flatbread makes a delicious filling lunch or dinner when served with some curry, dal, yogurt, or pickle. Avocado Roti and Avocado Paratha both can be served as a nourishing breakfast and they are also suitable for a lunch box.
Make them for your family, everyone would just love them. They are loved by kids and adults alike.
About Avocado Paratha & Avocado Roti
With avocado, you can make avocado roti or avocado paratha.
On this page, I have shared both avocado paratha and avocado roti recipes.
Traditionally any type of roti (chapati) has some salt seasoning, and parathas can be made with just salt, and also they can be made with some spices and herbs.
My avocado roti (avocado chapati) recipe includes ripe avocado, whole wheat flour, salt, and a little bit of lemon juice to stop the oxidation of avocados.
Avocado Paratha is super soft and has some really intense flavors and spices, and they are super delicious. I can actually eat them up without anything, they taste great when eaten straight out of the pan.
Just make a roll and your go-to breakfast is ready when you pair them with some masala chai or hot coffee.
Paratha is an Indian flatbread typically made with whole wheat flour, also known as “gehun ka atta’’ in the Hindi language. Parathas can be made both ways stuffed or unstuffed. The popular stuffed parathas are aloo paratha, patta gobi paratha, and paneer paratha.
This avocado paratha is a non-stuffed version where the dough is prepared with spices, whole wheat flour, and avocado. The dough is then rolled into circle/triangle or square shapes. Then it is roasted with oil or ghee (clarified butter).
This avocado paratha makes a delicious breakfast and is also excellent to pack in your lunchbox. You can also cut them in strips and enjoy them as finger food.
We Indians love devouring all types of rotis and parathas, be it stuffed paratha or non-stuffed plain paratha, we are just crazy about these flatbreads. Some other Indian flatbreads I love are Makki Ki Roti, Duppad Roti - Pad Wali Roti, khichdi paratha, and Rajasthani Khoba Roti.
Other than making avocado flatbread, I love preparing avocado tomato cucumber salad, Avocado Salad, guacamole, avocado spread, and avocado mousse.
This Avocado Paratha & Avocado Roti
✔ is super tasty & wholesome
✔ simple and easy to make
✔ is heart-healthy & fiber-rich
✔ can be packed in a lunch box
✔ is an excellent source of nutrients
✔ can be vegan or vegetarian
✔ stays fresh and soft for a long time
✔ is satisfying and filling
✔ great to pack for lunch boxes
✔ is suitable for kids and adults
Benefits of eating avocado
Eating avocado is really healthy and it is full of amazing nutrients. Avocado is rich in fiber, potassium, and antioxidants. They are anti-inflammatory and also heart-healthy. Avocados are also a good source of vitamins like B, E, K, and C.
Ingredients For Avocado Roti
Avocado roti is made with some simple and basic ingredients. The ingredients you’ll need for making this roti are:
Wheat flour - I have used whole wheat flour for making avocado roti and parathas. If you want to healthify this recipe, then you can also use multigrain flour.
Avocado - It is the key ingredient for making avocado roti. Make sure to use good-quality ripe avocados for the best taste and flavor.
Salt - I have added Himalayan pink salt, you can use any salt you like.
Lemon or lime juice - Some lemon or lime juice is added to the roti dough to prevent avocado pulp from turning brown. So don’t skip it.
Ghee or oil - I use ghee for brushing roti and roasting parathas because using ghee makes flatbread soft and delicious. If you want to use oil, then use olive oil for brushing roti and any vegetable oil for roasting paratha.
Additional ingredients for Avocado Paratha
Spices - I have used carom seeds, cumin seeds, and red chili powder. You can also add cumin powder, black pepper powder, turmeric powder, and garam masala powder.
Garlic - It adds an excellent aromatic flavor to the parathas.
Ginger - I have used grated ginger, it adds a pungent flavor to this paratha. You can also use minced or finely chopped ginger.
Herbs - I have added some finely chopped fresh coriander leaves to the dough, you can also add some chopped mint leaves or spinach leaves.
Green chilies - I have added some finely chopped green chilies to the dough. So if you don’t like hot parathas, then you can omit green chilies.
How to Make Avocado Paratha
Making Avocado paratha is very simple and easy. This is how you can make avocado paratha in 4 steps:
Step 1 - Slice the avocados horizontally and then remove the pit. Peel the avocado skin and scoop out the pulp and transfer it to a mixing bowl. Mash with a spoon until smooth.
Step 2 - Add spices, ginger, garlic, green chilies, coriander leaves, salt, lemon juice, and 1 cup flour to the mixing bowl. Mix well until well combined. Add more flour gradually and knead into a smooth dough. Cover the dough and set it aside for 20 minutes.
Step 3 - Divide the dough into 4 equal portions and roll into smooth balls. Then roll it into a 4-inch circle. Brush with some ghee/ oil and sprinkle with dry flour. Then fold it into a semi-circle and again brush with ghee and then sprinkle with dry flour.
Fold it into a triangle. Now dust the triangle and roll it into a 4-5 inch triangle.
Step 4 - Heat a pan/skillet on medium heat and place the paratha and let it cook until the bottom has changed color. Flip the paratha and then drizzle/brush with ghee or oil and cook until the bottom is golden and browned. Flip it again and brush with ghee. Cook the parathas until both sides are golden and cooked. Done. Serve hot parathas with yogurt, Tawa Paneer, chutney, or pickle.
How to Make Avocado Roti
Making avocado roti or avocado chapati is straightforward, this is how you can make it in 3 easy steps:
Step 1 - Scoop the avocados in a large mixing bowl and mash the pulp using a fork or a potato masher until smooth. Add 1 cup flour, salt, and lemon juice to the same bowl. Mix well until well combined. Gradually add wheat flour and make a smooth dough.
Let it rest for 20 minutes.
Step 2 - Divide the dough into equal portions, and roll into smooth balls. Flatten each ball, dust with dry flour, and roll into a 6-inch circle.
Step 3 - Heat a pan/griddle over medium heat. Place the rolled roti on a pan when you see the bubbles, flip the roti and cook until the bottom is browned. Place the roti on a roti stand or directly on the flame. Once the roti is cooked and puffed like a balloon, flip it and let it cook from the other side too. Done. Serve with some mix veg, curry or dal.
For a full step-by-step picture and detailed video recipe, follow the instructions and video recipe shared in the recipe box on this page.
Serving Suggestions
You can serve avocado paratha with some raita or plain yogurt and chutney or pickle. Serve avocado roti (avocado chapati ) with any of your favorite curry or dal such as this: Panchmel Dal, Restaurant Style Dal Tadka, Paneer Jalfrezi, Kadai Paneer, or Shahi Paneer Korma Curry.
Tips, tricks, & variations to make the best avocado flatbread
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Make sure to add flour gradually to the dough, and do not add any water to the avocado roti or paratha dough.
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If you want to make vegan roti and paratha, then don’t add ghee. You can swap ghee with olive oil.
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Greens: I have only added cilantro, but you can also add mint leaves, dill leaves, spinach leaves, or fenugreek leaves to the dough.
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Spices: I have only added some red chili powder to the avocado paratha dough. Other spices that go well in this dough are black pepper powder, garam masala powder, cumin powder, asafoetida, or dry mint powder.
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Always add lemon or lime juice to the dough. This will stop avocados from turning brown and oxidizing.
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Adding garlic and ginger enhances the flavor of avocado paratha, but adding them both is completely optional.
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Seeds: I have used cumin seeds and carom seeds to make the paratha dough. You can also add crushed coriander seeds, fennel seeds, or sesame seeds.
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You can also make avocado cheese paratha by stuffing avocado parathas with shredded cheese.
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If you want to make roti and paratha without any oil or ghee, then you can definitely do that. The addition of avocado keeps the paratha and roti soft, so it will still be soft if you do not use any oil or ghee.
FAQ
How to store leftover Avocado Paratha or Roti?
Storing avocado paratha and avocado chapati is actually simple. To store leftover paratha or roti, let them cool completely on a cooling rack. Then wrap them first in kitchen tissue and then in a kitchen towel or a foil wrap.
Avocado paratha and roti stay fresh for 4-5 hours at room temperature when stored in a casserole, Roti Dabba or any air-tight box. You can also store them in a thermoware casserole. They are also known as roti casserole pans.
Can I make avocado flatbread in advance?
Yes, the avocado paratha and avocado roti (avocado chapati) both can be made in advance, they taste good for 2-3 days when stored in the refrigerator. Just reheat them in a pan or in a microwave whenever you want to eat.
Can I reheat Avocado Paratha and Roti?
You can reheat roti and paratha both. You can reheat them in a microwave for about 15 seconds. Or simply reheat them on a pan/skillet.
How to pack Avocado Flatbread in a lunch box?
If you want to pack the avocado roti and parathas in a lunch box, then let them cool slightly (5-10 minutes) before wrapping them in a kitchen tissue first and then in foil paper. This cooling time would prevent roti/paratha from sweating and turning soggy.
How to choose ripe Avocado?
The ripeness of avocados can be checked by their firmness, color, and texture. Avocados that are very dark green (almost black) are the ripe ones. Also, hold the avocado in the palm of your hand and gently squeeze it. If it yields without feeling mushy then it is ripe.
Touch the avocado and feel the texture of the skin, if it is bumpy, then it is ripe. If you have unripe avocados, then put them in a paper bag, they will ripen in about 2-3 days.
Is Avocado Paratha and Roti Vegan?
Both of these recipes use ghee or oil for brushing and roasting. So if you want to make vegan paratha and roti, then just use the oil to make both of these recipes vegan.
Avocado Paratha + Avocado Roti (Step-by-step photo instructions)
Making Avocado Roti Dough:
- Slice the avocados in half, remove the pit. Peel off the skin and scoop 3 avocado halves into a mixing bowl. Mash them well using a fork or a potato masher. Make sure that the avocado is ripe. You can also use 1 1/2 cup mashed avocados or pulp.
- Add 1/2 cup of wheat flour, salt, and lemon juice to the bowl and mix well using a fork until all the ingredients are combined. Adding lemon juice prevents the Avocados from oxidizing and turning black, so adding lemon or lime juice is essential in this recipe.
- Now add 1/2 cup of whole wheat flour (atta)and mix again. Now start kneading it and also keep adding dry flour gradually until it forms a smooth but firm dough just like the chapati dough. Do not add any water to the dough. The amount of flour depends on the juiciness of avocados you've used. I have used 1 3/4 cup of wheat flour in total, you might need to adjust the amount.
- Avocado roti dough is ready. I am making avocado parathas with the same dough, that's why I have divided the dough into two portions. Shape the dough into a ball, cover with a kitchen towel or plastic wrap. Set aside for 20 minutes.
Making avocado paratha dough:
- Take half of the avocado roti dough. Add cumin seeds, carom seeds, grated ginger, chopped green chili, minced garlic, red chili powder, and chopped coriander (cilantro) to the dough.
- Mix well until everything comes together. Add 1-2 tablespoons of dry flour if the dough seems sticky. Cover avocado paratha dough with a kitchen towel or plastic wrap. Set aside for 20 minutes.
Making Avocado Roti:
- Uncover the avocado roti dough and divide it into 4 equal portions. Roll each portion into a smooth ball and then flatten them with the palm of your hands. Set them aside.
- After that, dust the work surface with dry wheat flour. Using a rolling pin, roll the flattened ball with light hands into a thin flat circle of about 6-7 inches diameter. Roll all the rotis the same way. Keep them covered. Sprinkle some dry flour on the roti, if it is sticking to the rolling pin or board.
- Heat the flat pan/skillet over medium heat. Once the pan is hot, place the rolled roti over the skillet. When you see bubbles forming up, flip it, and cook on the other side for a few seconds or until you see brown spots.
- Put a roti/papad stand directly on the induction/electric stove (using a roti stand is a must if you have an induction or electric stove). Hold roti with a tong and place it directly on the heat/flame. At this point, your avocado roti would begin to puff. Once the roti is cooked and puffed like a balloon, flip it and let it cook from the other side too. Repeat until all the avocado rotis are cooked.
- Brush the cooked avocado rotis with ghee and serve hot with any dal or curry. Keep the rotis covered with a kitchen towel or muslin cloth.
Making Avocado Paratha:
- Uncover the Avocado Paratha Dough and divide it into 4 equal portions. Roll each portion into a smooth ball and then flatten them with the palm of your hands. Set them aside.
- Now, take one dough ball and dust or coat it with dry wheat flour. Roll the paratha dough to make a 4-inch circle. Drizzle or brush ghee or oil generously on the rolled circle and sprinkle with some dry flour.
- Fold the sides to make a semi-circle. Now, brush with ghee or oil again and sprinkle with dry flour. Then again fold to make a triangle. Brushing with oil or ghee separates the layers.
- Dust and roll to make about 4-5 inch triangle and approx ⅛ th of an inch thickness. Parathas are generally rolled slightly thicker than the rotis.
- Heat a pan/griddle over medium heat. Transfer the rolled avocado paratha to the hot pan. When you see the color change and the paratha will puff in different places. Flip and brush the paratha with ghee or oil.
- Cook until brown spots appear on the bottom side. Flip again and brush it with oil or ghee and cook until the paratha is golden brown from both sides.
- Keep pressing the parathas with a spatula for even cooking. Cook all the parathas the same way.
- Serve avocado paratha hot with curry, raita, chutney, or pickle.
Recipe Card
Avocado Paratha + Avocado Roti [Recipe]
★★★★★
(Rating: 5 from 5 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 30 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Breads | Indian | 8 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 125 calories | 1 |
INGREDIENTS
For Avocado Avocado Roti
- 1 1/2 big-sized ripe avocado [or 1 ½ cup mashed]
- Salt, to taste
- 1 teaspoon lemon/lime juice
- 1 3/4 cup + 1 tbsp whole wheat flour
Additional Ingredients For Making Avocado Paratha
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon grated ginger
- 2 garlic cloves, minced or grated
- 1 small-sized green chili, chopped
- 1/2 teaspoon red chili powder
- 1-2 tablespoons chopped coriander (cilantro)
For Cooking:
- 4-5 tablespoon ghee/oil for cooking roti and paratha
INSTRUCTIONS:
Making Avocado Roti Dough:
- Slice the avocados in half, remove the pit. Peel off the skin and scoop 3 avocado halves into a mixing bowl. Mash them well using a fork or a potato masher. Make sure that the avocado is ripe. You can also use 1 1/2 cup mashed avocados or pulp.
- Add 1/2 cup of wheat flour, salt, and lemon juice to the bowl and mix well using a fork until all the ingredients are combined. Adding lemon juice prevents the Avocados from oxidizing and turning black, so adding lemon or lime juice is essential in this recipe.
- Now add 1/2 cup of whole wheat flour (atta)and mix again. Now start kneading it and also keep adding dry flour gradually until it forms a smooth but firm dough just like the chapati dough. Do not add any water to the dough. The amount of flour depends on the juiciness of avocados you've used. I have used 1 3/4 cup of wheat flour in total, you might need to adjust the amount.
- Avocado roti dough is ready. I am making avocado parathas with the same dough, that's why I have divided the dough into two portions. Shape the dough into a ball, cover with a kitchen towel or plastic wrap. Set aside for 20 minutes.
Making avocado paratha dough:
- Take half of the avocado roti dough. Add cumin seeds, carom seeds, grated ginger, chopped green chili, minced garlic, red chili powder, and chopped coriander (cilantro) to the dough.
- Mix well until everything comes together. Add 1-2 tablespoons of dry flour if the dough seems sticky. Cover avocado paratha dough with a kitchen towel or plastic wrap. Set aside for 20 minutes.
Making Avocado Roti:
- Uncover the avocado roti dough and divide it into 4 equal portions. Roll each portion into a smooth ball and then flatten them with the palm of your hands. Set them aside.
- After that, dust the work surface with dry wheat flour. Using a rolling pin, roll the flattened ball with light hands into a thin flat circle of about 6-7 inches diameter. Roll all the rotis the same way. Keep them covered. Sprinkle some dry flour on the roti, if it is sticking to the rolling pin or board.
- Heat the flat pan/skillet over medium heat. Once the pan is hot, place the rolled roti over the skillet. When you see bubbles forming up, flip it, and cook on the other side for a few seconds or until you see brown spots.
- Put a roti/papad stand directly on the induction/electric stove (using a roti stand is a must if you have an induction or electric stove). Hold roti with a tong and place it directly on the heat/flame. At this point, your avocado roti would begin to puff. Once the roti is cooked and puffed like a balloon, flip it and let it cook from the other side too. Repeat until all the avocado rotis are cooked.
- Brush the cooked avocado rotis with ghee and serve hot with any dal or curry. Keep the rotis covered with a kitchen towel or muslin cloth.
Making Avocado Paratha:
- Uncover the Avocado Paratha Dough and divide it into 4 equal portions. Roll each portion into a smooth ball and then flatten them with the palm of your hands. Set them aside.
- Now, take one dough ball and dust or coat it with dry wheat flour. Roll the paratha dough to make a 4-inch circle. Drizzle or brush ghee or oil generously on the rolled circle and sprinkle with some dry flour.
- Fold the sides to make a semi-circle. Now, brush with ghee or oil again and sprinkle with dry flour. Then again fold to make a triangle. Brushing with oil or ghee separates the layers.
- Dust and roll to make about 4-5 inch triangle and approx ⅛ th of an inch thickness. Parathas are generally rolled slightly thicker than the rotis.
- Heat a pan/griddle over medium heat. Transfer the rolled avocado paratha to the hot pan. When you see the color change and the paratha will puff in different places. Flip and brush the paratha with ghee or oil.
- Cook until brown spots appear on the bottom side. Flip again and brush it with oil or ghee and cook until the paratha is golden brown from both sides.
- Keep pressing the parathas with a spatula for even cooking. Cook all the parathas the same way.
- Serve avocado paratha hot with curry, raita, chutney, or pickle.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- Adding garlic and ginger enhances the flavor of avocado paratha, but adding them both is completely optional.
- I have used cumin seeds and carom seeds to make the paratha dough. You can also add crushed coriander seeds, fennel seeds, or sesame seeds.
- I have only used cilantro in this recipe, but you can also add mint leaves, dill leaves, spinach leaves, or fenugreek leaves to the dough.
- I have only added some red chili powder to the avocado paratha dough. Other spices that go well in this dough are black pepper powder, garam masala powder, cumin powder, asafoetida, or dry mint powder.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/avocado-paratha-avocado-roti/
