Avocado Parathas

Enjoy this power & protein packed paratha with a gorgeous green color. The creaminess of the Avocado in the paratha keeps the paratha soft and give them that wonderful buttery texture and flavor. These are great for journeys and to make-ahead and save for later.

Prep Time: 5 min
Rest Time: 15-20 min
Makes: 15 parathas (approx)


Ripe Avocados – 2, medium
Lemon Juice – 2 tbsp
Salt – 1 tsp or to taste
Garlic – 2 tbsp, minced
Green Chillies – to taste, minced
Cilantro – 5 sprigs, chopped
Roasted Cumin Powder – 1/2 tsp
Oil – 1 tbsp
Chapati Flour (Whole Wheat Flour) – 2 cups (approx)
Additional Oil – for cooking
Additional Flour – for dusting


1. Peel the Avocados and mash the flesh to a smooth paste with the help of a potato masher.
2. Mix in Lime/Lemon Juice, Salt, Garlic, Green Chilies, Cilantro, Roasted Cumin Powder & Oil. Combine.
3. Add Flour in little at a time and incorporating to form a dough.
4. You may need a little less or more that the 2 cups of flour – add as needed.
5. Once the dough comes together, knead for an additional 1 minute.
6. Drizzle a few drops of Oil over the dough ball to coat. Cover and allow the dough to rest for 15-20 minutes.
7. Once you are ready to make the parathas, give the dough one more quick knead.
8. Heat up a tawa/skillet on medium heat and start dividing the dough and forming balls.
9. Take a dough ball and flatten between the palms of your hand.
10. Dip in additional dry flour and start rolling with a rolling pin using Flour to dust.
11. Once the Paratha is rolled out and the tawa is hot, place it on the tawa.
12. Move the Paratha and make sure it does not stick.
13. Allow it to cook- change of color and little bubbles will appear.
14. Flip and drizzle a little Oil and smear it.
15. Flip it again and press gently with a spatula with rotating.
16. Flip once again and smear oil and spread it on the other side as well.
17. Flip once again and allow it to cook for just 30 seconds or a minute.
18. Take off the Tawa and place in a hot case till ready to serve.
19. Serve hot with yogurt and pickle or have it as a chapati.


1. Make a big batch and freeze the dough for when Avocados are not in season.

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95 thoughts on “Avocado Parathas

  1. i love the parathas and i am glad to have found your website. question. what is the name of the equipment you used to roll the parathas on? and where could i purchase a similar one. I never saw it before and it is a great idea. and could be used to roll pie crusts on and other stuff too.

    what a great idea, plus helps to keep counters clean

    1. Hi Ellie,

      The rolling surface is called a “chakla” and the rolling pin is called “belan”. You might be able to find these at some of the larger Indian grocery stores that sell pots/pans, etc in addition to groceries. We bought ours from India.

      1. thanks. i will check it out. there is a little one where i live, and several small international stores. then there is Edison Nj and Highland park NJ

        1. Ellie, If you are still looking for these, you will find the items in “Patel Cash and Carry” in Iselin. Other smaller stores might or might not have them.

  2. Hi Girls, this really looks so good and avocado is my favourite fruit so is paratha, I will definitely try next week looks yummyyyyyy, I am your biggest fan, thanks for all the good recipes and I also mentioned my daughter to learn everything from your site, thanks again

  3. Dear Hetal and Anuja,

    first of all i love this website and the recipes. i just tried the avocado paratha and it turned out so well. i love avacados but the only thing i knew was guac so this is a great alternative.

    I have a question: where can i get the tavas (like the ones you are using) and skillets here in US? also if you can tel me the brand name and store( or email me pls) it would be great. I m srtuggling to find a good cookware set that meets my needs of indian cooking.

    hope 2 hear from u soon.


    1. Hi SJ,

      Thanks so much for the feedback! Many of the larger Indian grocery stores carry tawas. For non-stick skillets, we like the new ones that are gray on the inside. They don’t have the traditional teflon coating and are much safer at high temps. I got mine at Macy’s. It was a Martha Stewart, but I don’t think they carry it anymore :(. I’m sure other brands are available. Other than that, We like the heavy bottomed stainless steel pots and pans for Indian cooking. Tools of Trade and Farberware are two of the better and reasonably priced brands out there.

  4. I make all my parathas like the avocado parathas.

    I add the spiced filling (ex. gobi, potato or any other vegetables) to the dough directly. I use about half of the flour called for. I then knead the dough and let it rest. The dough is then rolled out and cooked the same way.

    This way, I cut down on making the dough separately. Also, this way the filling does not spew out when rolling.

    I always get good results.

  5. Hi hetal and Anuja,
    This avocado paratha was too good. It is healthy too. Please show us more recipes like this which taste real yummmmm……. And healthy too.
    You two are doing such a wonderful job.
    Hats off to you.


  6. Hi

    I tried this recipe yesterday, it was yummy…I heard Avocados are very good for health and was wondering how to use it in our diet, this is delicious. Thank you so much.

  7. I just made this recipe today and we all thoroughly enjoyed the parathas. I have never made any Indian flatbreads before, but the recipe was so easy to follow and I feel like a true chef. Thanks for the site..I will be using it more oftern.

  8. I just made these parathas this morning. This is my second attempt and this recipe has become one of my favorites. This time I wanted to make them a bit more healthy, so I incorporated one heaping tablespoon each of different flours to the chapati flour, e.g. juwar, kamut, quinoa and millet. I also sparingly brushed olive oil on the parathas (one side only) after they were cooked.

    The parathas turned out very soft and delicious. Thanks for this fabulous recipe! Thanks also for suggesting storing the cooked parathas in an insulated pot. The pot keeps them soft and hot.

  9. Hi Hetal and Anuja,

    i love your website. I was looking to cook something 2 days ago and saw this paratha recipe and immediately made it as green is my sons favourite color so was hoping he will eat it as he is a vey picky eater.

    After eating 2 bites I asked my 2 yr old how was it and his response was yummy:)

    Thanks again

  10. Hi Hetal and Anuja,

    I tried this recipe over the weekend and my husband loved it! Its a great way to use avacados in Indian cooking.. I have tried a lot of other recipes too from your website and loved them..Thanks a lot for sharing recipes and helping us live a tasty life!!

  11. Hi Hetal and Anuja,

    Thank you guys so much for putting out so many lovely recipes out there. I always recommend your website to my family and friends.

    Just when I was looking for a recipe related to avocados, I found this. The recipe is awesome but when I tried it, it had a bitter after taste. I can’t figure out why. Can it happen because I used bottled lemon juice? Do you have any suggestions?

    Thanks a lot for all the sharing.

  12. Hello hetal nd Anuja

    Tried this receipe with multi grain atta..nd it turned out perfect. I luv your show..It realy really inspires me.I am not very found of cooking..bt watching your show inspires me and i try the receipe..nd it turns out to be perfect.

    You gals Rock!!!!!!!!!

  13. OMG! what a delicious recipe, as you told they are super soft. me and my husband liked very much..when i saw the recipe i thought “parathas with a fruit?!!!!”. but after i tried them….no words. Thank u anuja and hetal for such a wonderful recipe.

  14. Hello Hetal and Anuja,
    Great site! This is the first time I am watching it.
    I have seen only two recipes till now but they all look delicious.

    I have a question,”Roti” don’t come out soft and it is dry.
    Flour is not the same as in India.
    Please advise.

    Keep on good work.

  15. I wanted to know what if I substituted whole wheat flour with home baking flour with the avocado mixture?

    You ladies are awesome. SMTC rocks.

  16. Just finished making these. OMG, they are soft and delicious. I ended up using only 1-1/2 cups flour.

    Thanks for a lovely recipe!!

  17. Hi,

    Tried out this recipe today and it was very delicious.
    Thanks & God bless you both and your family always for doing such wonderful work!

  18. Hi ladies..

    Awesome recipe..I had a question…can these parathas be used for long journeys spanning 3-4 days and stay without refrigerator that long?
    Looking forward to your quick reply as I have a journey to go to in 2 days..and wanna carry these..

    1. Hi Ami,

      I would not keep these parathas out of the fridge for more than one day. Unlike parathas made with methi (fenugreed leaves), the avocado does have a tendency to spoil if not refrigerated.

  19. How come your recipes are so infrequent now? I know you guys are enjoying the summer with your kids but don’t forget your loyal viewers. I’m assuming this website is your paid full time job besides being full time mom and wife.

    Anyway, I’ve been noticing the infrequency for a longgg time now and sometimes you both look tired or just bored to be doing this. I miss the authentic enthusiasm that use to exudes out of both of you.

    1. Ms. pinal

      Have you tried all the 500 recipes showmethecurry has on its website? I know we all love watching them and desperately wait for new recipes but please be sensitive about your comments. They have to do lot of experimentation and R&D before doing a new recipe. A lot of effort goes in there. It might seem like a cake walk to you but its not. And they are not obligated to do it if they dont want. Lastly, If you find them bored or tired, why do you care about the frequency?

  20. Wonderful recipe as always, really tempting to try.

    Thou I’m not a big fan of avocado, I feel like trying this recipe bcoz of its nutritional values.

    Since I’m allergic to sour things (lime, tomatoes etc.) can I avoid using lime juice in this recipe, will it effect the color and taste of the paratha.

    Pls let me know, if you could help.



    1. Hi Rashmi,

      Unfortunately, we have only tried this recipe with the lemon juice (because we ALWAYS add lemon juice to any related to avocado). The taste will be different but as you are allergic, you won’t notice it. The color is questionable though.

  21. I must say I have been looking forward to recipes like this for awhile, it is different plus innovative, thank you for making this site interesting once again.
    I do hope you will introduce more o such recipes.Good luck in all you do.

  22. Hi Hetal,
    I love your show as its very informative yet to the point. Very well presented.
    Just one question though, would the cooking process destroy the nutrients present in avacado or not much?
    I follow your show regularly and you guys have taught me a lot. Thanks heaps.

    1. Hi Shina,

      Its possible that overcooking avocado can reduce some of the nutrition. However, the paratha cooks in under 1 minute and the avocado does not get direct heat as it is mixed with the flour.

  23. Made this last night!!! Came out really well. Everyone enjoyed it… thanks a lot for sharing this healthy recipe. Keep up the good job!

  24. long hair doesn’t suit you girlies. short hair style was suiting you gals. anuja your hair length is not suiting u.

    1. I’m pretty certain that appearances don’t affect the quality of the finished product 😉 – perhaps we should stick to commenting on the recipes?

    1. I guess I have trouble understanding how anyone would have to “sneak” in an avocado! But one sad aspect of this fruit is that there are almost no ways to cook with them. They must be eaten uncooked most of the time.

      This is a cooked recipe, which, to me, is a milestone.

      If you ever just “happen” to have an orphaned avocado, here’s the best way to eat it. Cut in half, remove the seed, then sprinkle liberally with coarse-ground black pepper (it won’t taste hot, for some reason) and salt to taste. Then just eat it out of the shell with a spoon. Simple, but scrumptious!

      1. Hi Holly,

        I think Satya, like a lot of other mom’s has kids who are picky about greens…veges or fruits – including mine 🙁
        I, personally, love it raw with some lime, salt and red chilli powder – yum!

  25. Hi..

    Can we add chopped onions with the garlic??

    Please reply as making them tonight..can’t wait

    Thank you 🙂

    1. HI Bani,

      Sorry for the late reply…

      Adding onions is probably not a good idea because it will be hard to roll the paratha with chunks of onions sticking out. Also, they may not puff well either.

      1. I’d like your advice and suggestions.

        I want to introduce your fabulous avocado/parathas to the people I know here in Mexico. The standard flour tortilla here is a major contributor to obesity and heart problems, because they’re like a pastry made with lard. The homemade ones ARE delicious, but your version is potentially far better.

        Making them with avocados (which are, in season, hugely abundant) instead of lard could help reduce both of these conditions. Lard has almost no nutritive value other than fat – of the worst kind.

        But I want to introduce this dish to them in ideal condition. If I don’t get them right for their first taste, they’ll likely reject it from then on.

        My plan is to make a few for them to taste, then show them the video, and then have them make some themselves from dough I used for the samples. Most Mexican women are experts at making tortillas at home, and parathas are very little different, except the oil brushed on in cooking.

        I want them to be fully able to appreciate not only the taste, but the TEXTURE. If it doesn’t hit the spot there, the nutritional benefits won’t be valued by them. It will be important to Mexicans if the parathas are flexible enough to wrap around other foods. If too dry, they would lose that utility.

        Mexicans are skeptical, because Mexican cuisine IS delicious. Many see no reason to become adventurous, even if they can afford to. Foreign foods are viewed with great skepticism, and often outright rejection before even sampling. To get around this, my first offering of the avocado-parathas must be just right.

        I don’t have any whole-wheat flour (I’ll get some next month). Would they work well using ordinary flour? Poorer Mexicans wouldn’t be able to afford whole-wheat flour.

        Since I have no experience making parathas, can you tell me how to avoid parathas that are either too firm and dry or too soggy, and I also need to know how long I can expect them to keep once they’re finished. What form should I store them in? Plastic bags? Should I freeze them or the dough? Many of the Mexicans I know don’t even have refrigerators. They buy each day’s food fresh. A few don’t even have ovens; just cooktops.

        I think I’d want a few people to watch me make them, after watching your video first. They won’t understand your words, but hardly need to, since your actions are quite clear enough.

        First impressions are always important. In Mexico, they can be of primary importance in introducing them to new foods. I don’t want to turn them off to the very thing I am hoping they will love and use often, for healthier eating.

        If I do this right, it could catch on like wildfire, I’m thinking. ALL the ingredients are easily available here, and usually inexpensive, so even the poorer people can make these.

        Your advice could be crucial to my success.

        I want to thank you, because you actually get involved with your visitors. Most foodie sites don’t. Moreover, you aren’t chauvinistic about Indian foods, but include many from other cuisines, as well. You have every reason to be very proud of yourselves. You’re successful, because you’ve EARNED it.

        1. Holly,
          I am going to try and answer ALL your queries..
          Your idea is very noble and I hope it works and wish you lots of success 🙂

          We honestly, have not tried making it with flour ( we avoid when possible) but are sure it will work as there are a lot of flatbread recipes that we have worked on in reverse. The texture in the ones you make with All-Purpose Flour will be a bit chewy and they will have to be served and consumed right away…whereas, the wheat ones last a bit longer. But having said that, we think you should give it a shot…

          Regarding tips and tricks, here is a video we did a while back that gives some valuable tips:

          Regarding the dough – due to the oxidation that happens in Avocado, the dough can’t be kept very long, it will start to turn color, It is best to either freeze it or use it right away.

          Once you make the parathas, you can keep them in an insulated container for a couple of hours and consume them. It is very easy to re-heat the parathas – you can quickly reheat them on a skillet and serve (don’t cook too long, else they will get dry and hard.

          I think I have answered all the Qs but any more, pl. don’t hesitate to ask.

          Also, one last thing, it might be a good idea to go thru the questions and comments by the viewers on the chapati video as well, to get additional tips.

    1. Adding onions is probably not a good idea because it will be hard to roll the paratha with chunks of onions sticking out. Also, they may not puff well either.

  26. Super soft parathas are what i am looking for and this seems ideal to try out. when will i learn to roll them out in a nice shape like hetals?:(
    mine looks like maps of countries and states each time i try making them.

  27. Dear Hetal and Anuja,

    I tried this chappathi today. It was super soft and delicious. Thank you very much for posting such a wonderful and healthy dish . Keep up the good work.

  28. Hi,

    thanx for the great recipe. Will certainly try it. I have a Q though….how do you defrost if you freeze the dough and are going to make parathas later….


    1. Hi Jaya,
      You can either move it from the freezer to the refrigerator the day before, keep it on the counter for a few hours or use the defrost button on your microwave.

  29. Wow, what a simple but genius idea! Your avocados looked perfect, how on earth did you resist eating them at the time of preparation?! 😉

    I can’t wait to get a huge batch of ripe avocados, normally I avoid bulk-buying as they can’t be eaten in time but now I know just what to do with them – I’ll make a load of atta and stick it in the freezer for another time….happy days!

  30. I am dying to make this recipe. U guys should go on Dr OZ show. He recommends so many healthy ingredients and yr recipes easily fits in with that. Happy 4th of July.

  31. This is really a great recipe and healthy too…..thanks for posting this one….u both are my first cooking teacher …..everyday I check your website if u post any new recipe or not.I am a Bengali house wife ,but because of u now I can cook non-bengali food too and always make surprise to my friends and family.Thanks not enough for u.
    love u lot guys.Take care and always keep posting.
    And one more thing my 6 years old daughter is a big fan of your website….IF I see any vidio without her she get angry and she always busy in cooking with her little toy kitchen and says “I am show me the cuurry aunty and I want to make something for u”—that makes my eyes wet.

    1. Hi Aditi,

      How sweet! We’re glad you and your daughter are enjoying our show and thanks so much for the feedback!

  32. nice recipe.. how long will it stay good both atta as well as paratha?? i mean can we prepare it in advance and use it for next day so have to use it right away??

    1. Hi Monali,

      The atta will remain in the fridge for a day or so. The cooked paratha will keep in the fridge for 3-4 days. Just heat and serve.

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