Wash the avocado.
Cut it horizontally with a sharp knife carefully. Scoop out the flesh from it and discard the seed and skin.
Cut the flesh into pieces. Add the spices - red chili powder, black pepper powder, cumin seed powder, and salt. Add lemon juice and mix well. Mash into pulp with potato masher or fork.
Add whole wheat flour and oil. Mix well.
knead into a semi-soft dough. The flour will be absorbed by the avocado pulp. However if you find it dry while kneading, then add little water and knead. Cover and let it rest for 15 minutes.
Make balls from the dough. Take a ball and flatten it. Dust with flour.
Roll into a 2 mm thick circle.
Heat the pan and put the circle into it. The bubbles will start to form.
Flip to another side and cook. Apply a very little oil.
Flip and cook. The paratha will puff up and have nice golden spots.
The avocado paratha is ready. Similarly, make remaining paratha.
Serve avocado paratha with curd, pickle, raita, 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.