Avocado Roti and Paratha

Softest Avocado rotis and paratha made with ripe avocado or guacamole. Soft, easy to make, these healthy parathas and rotis are rich in fiber and fat from the avocado.

Avocado parathas and rotis are great for packed lunches and quick dinners.

Making the parathas and rotis with avocado is quite easy. They come out very soft and tender. My son takes parathas daily to school, and the avocado paratha stays soft hours after I make it.

I almost never make plain parathas now.I use parathas and rotis as a vehicle to eat more vegetables, like zucchini parathas, tofu rotis, and my favorite, methi parathas.

Paratha is an indian breakfast flatbread. Though in my house, it does stretch to lunch and dinner too.If you cook the flatbread without oil, it's called a roti or chapati, while if you fry the flatbread with little oil, it's called a paratha. You can make both with the same dough.

I have been trying to get my son to like avocados but he has absolutely refuses to give in to it. He hates avocado with a gusto.

This recipe is a great way to use up neglected, questionable avocados or even the guacamole you made( or ordered, no judgment!).

Where I live right now, you get six avocados for the cost of one (in India). They're easily available because they're locally grown. It's easier for me to get avocados than bottled gourd, so we have switched gears with our rotis and parathas. Instead of the traditional Indian vegetables, we are embracing the local produce available around, like we did in zucchini paratha.

Ingredients for Avocado dough

You only need three ingredients here- avocado, whole wheat flour and salt.See the recipe card for quantities.

Avocado

To make this recipe, you need a ripe avocado. Slightly brown, over-ripe avocadoes and guacamole will also work.

I usually base my measurements on the size of the avocado. Where I live, in Florida, small avocados are perfect for 2-3 rotis or parathas. The trick is to mash the avocado well and use as little water as possible.

Whole Wheat flour or aata

I have been using sharbati aata both in India and the US. I have tried khapli wheat flour, but I do not find the taste as good. I am currently on the lookout for a local wheat farm, that grows and grinds it to your requirements.

Oil & Ghee for Parathas

The dough has a lot of fat from avocado, so I try and limit the ghee or oil while frying. Using ghee while making parathas ends up smoking the kitchen a lot, and given my small, not so well ventilated kitchen, I have been using avocado oil to make the parathas.

How to make avocado rotis & parathas

We can use the same dough to make rotis and parathas.Do not leave the avocado dough for long on the counter. It will turn brown.

Step 1: Make the avocado dough

Peel and mash the avocado using a fork. To that, add the whole wheat flour. One normal-sized avocado would need about 1.5 -2 cups of flour.

Start with 1.5 cups of flour. We do this so we do not have to use any water to knead the dough.

Use a fork to mash the avocado into the flour. Then, use your hands to squeeze together and mix the dough with the avocado. Add more flour if the dough is too soft.

The final dough would look slightly oily but very springy and soft.

Step 2: Cooking avocado rotis

Heat the tawa, cast iron pan or a nonstick pan. Divide the dough into balls. Take a golf sized ball of dough and shape it into a ball.

Keep a bowl of dry flour on the side. Dip the ball into the flour and flatten it into a cutlet shape.

Now using a rolling pin, roll it into a circular disc. Place the disc on hot griddle(tawa). You should see bubbles forming, then flip it using tongs.

Once both sides are slightly cooked, you can either roast it directly on the flame, using tongs and flipping it often.

If not using direct flame, you can use a kitchen tissue or cloth to lightly press the roti on the hot tawa.This will make the roti puff up and bloat up to resemble a phulka.

Step 2: Cooking Avocado Parathas

With the same dough, you can make parathas instead of rotis. If you are making both, always make the rotis before the parathas.

I like to fold my parathas into a triangle. It gives it a better texture and layers .That's just how I have grown, but you can just roll the parathas into a circular disc like rotis.

Take a golf sized ball of dough and shape it into a ball. Keep a bowl of dry flour on the side. Dip the ball into the flour and flatten it into a cutlet shape.

Now, using a rolling pin, roll it into a circular disc. Fold it into half and then quarter, making a triangle shape. Now roll the paratha to form a bigger triangle shape. Place it on hot griddle(tawa).You should see bubbles forming, then flip the dish.

Brush with little oil. I prefer avocado oil. Flip again to cook the other side.

Serving Avocado Paratha

As this paratha is high in fats, fiber, and carbs, I usually pair it with a high-protein side like a spicy chili oil-fried egg or dahi tadka made with high-protein Greek yogurt. It's also great with a spicy egg roast ,paneer butter masala or a simple homemade chicken curry.

For packed lunches for my son, I pack the paratha with a cheese stick or boiled eggs.

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FAQs on Avocado Rotis & Parathas