Avocado Coriander Paratha is the Indian flatbread made by kneading whole wheat flour and avocado pulp together along with coriander and spices. It comes out very soft and requires less oil. It is perfect for breakfast or kids lunch box.
You can try making variations in paratha by adding spinach, fenugreek, carrots, spring onions, mint leaves along with avocado in the dough.
Avocado Coriander Paratha
- 2 avocado ripe
- 2 cup whole wheat flour
- 1/2 tsp red chili powder
- 1/2 tsp cumin seed powder roasted
- 1/2 tsp black pepper powder
- 1 tbsp lemon juice
- 1 tsp oil
- 1/2 cup coriander washed and chopped
- whole wheat flour for dusting
- oil for roasting
- salt as per taste
- Wash the avocado.
- Cut it horizontally with a sharp knife carefully. Scoop out the flesh from it and discard the seed and skin.
- Cut flesh into pieces. Add the seasoning - red chili powder, cumin seed powder, black pepper powder, and salt. Add lemon juice.
- Mash the pieces with potato masher or fork and mix all the spices well.
- Add the whole wheat flour and oil.
- Add washed and chopped coriander. Mix well.
- Knead the dough. The moisture of the pulp will help to bind properly. Knead into a smooth dough. (If dough becomes dry then add little water and knead). Cover and rest for 15 minutes.
- Make balls from the dough. Take a ball and flatten it. Dust it with flour.
- Roll into a 2 mm thick circle.
- Heat a pan and put the rolled circle on it. The bubbles will start appearing.
- Flip on another side. Apply 1/4 tsp oil.
- Flip and roast till golden spots appear. The paratha will puff up.
- The avocado coriander paratha is ready. Serve it with curd, pickle, chutney, chundo or ketchup.
- To make for kids lunch box. Roll the ball into a big circle. Cut into the desired shape with a cookie cutter. Roast them in the pan. The mini avocado coriander paratha is ready to be packed for lunch box.