I have been thinking of making these parathas for the last few months. Honestly I did not think they would turn out so good. My husband who has turned into a food critic loved these parathas and overate last night. So do try this paratha recipe and let me know your views.

Avocado Methi Paratha is buttery soft and absolutely delicious. There are conflicting views about cooking avocados. The main challenge with cooking or baking avocados is that they turn bitter and their texture is not suited for heat.

In this recipe it is mixed with flour so you are not cooking avocado directly. When cooked, avocado loose some nutrients but the amount is almost insignificant. The loss of nutrients also depends on how you cook avocado. In this recipe I am not cooking it for prolonged period. 

Avocados are a rich source of healthy monounsaturated fats, which are relatively stable when exposed to heat.

Some heat-sensitive nutrients, such as vitamin C and certain B vitamins, may experience slight losses during the cooking process. But avocados are not particularly high in these nutrients. The primary nutritional components of avocados, such as dietary fiber, potassium, vitamin K, vitamin E, and healthy fats, are generally not significantly affected by cooking.

Hence this recipe is perfectly safe and healthy to eat.

RECIPE

Ingredients

• 2 Avocados
• 1 1/2 cup whole wheat flour (gehu ka atta) (add more if required)
• 1 1/2 – 2 cups fresh methi leaves (fenugreek leaves)
• 1/2 cup fresh coriander leaves
• 3-4 green chillies
• Salt to taste
• Garlic powder (optional)
• 1 tbsp lemon juice

Instructions

Mix together avocados, chopped methi leaves, coriander leaves, green chillies, salt and garlic powder.

Add half of the flour and mix.

Add remaining half and make a dough.

Add more flour if required. Make sure you add 1 tbsp at a time.

Cook on tawa. You can spread some ghee or oil on it or eat them just plain. Enjoy!

Notes