Indian Cuisine

Buckwheat Avocado Paratha

Buckwheat Avocado Paratha
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Buckwheat Avocado Paratha a rather easy and healthy recipe when you don’t want the guilt of eating too many carbs in your diet!

Buckwheat an ingredient I like to include in my repertoire in many forms, be it flatbreads (parathas) or noodles or the whole groats in the form of salad or pilaf.  So, I thought of bringing you people a delightful”Buckwheat Avocado Paratha”, where the strong flavour of buckwheat is masked by creamy avocado and a plethora of spices.

Buckwheat Avocado Paratha- A vegan delight!

Even though I have kept this recipe completely vegan, you can add a dollop of butter or ghee for some indulgence! I have added some coconut oil to the dough; the nuttiness of coconut combined with avocado is a match made in heaven!

What do I pair this Buckwheat Avocado Paratha with?

I am so glad you asked; I have paired it with my  “Vegetarian Keema” and spicy garlic and spring onion sauce I make when I want that extra zing of spice! Every bite will give a balanced spicy kick and a lot of texture.

Buckwheat Avocado Partha- Taco?

It sounds a bit strange. But trust me, somehow it works. I have used this paratha for my tofu, chicken and fish tacos. It is healthy and quite easy to make rather than gluten-free masa tacos.

Is Buckwheat Avocado Paratha a gluten-free recipe?

Even though this is not a gluten-free recipe, it still is quite a healthy one! It’s got almond flour, whole wheat flour and buckwheat flour. So let’s get to the recipe!

Buckwheat Avocado Paratha
Buckwheat Avocado Paratha
Buckwheat Avocado Paratha
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5 from 1 vote

Buckwheat Avocado Paratha

Vegan paratha (flatbread) made of avocado, Buckwheat flour.
Course Bread
Cuisine Indian Cuisine
Keyword Avocado, Buckwheat, Buckwheat Avocado Paratha, Gluten-free flatbreads, Gluten-free vegan recipes, Paratha
Prep Time 30 minutes
Cook Time 10 minutes
Servings 4


  • 2 nos Riped avocados mashed
  • 4 cloves garlic grated
  • 1/2 cup Fresh coriander leaves chopped
  • 3 nos or to taste green chillies finely chopped
  • 1 tbsp lemon juice
  • 1 tsp Toasted cumin powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Black pepper powder
  • 2 tbsp Coconut oil
  • 1 tsp or to taste salt
  • 1 tsp sugar
  • Water as needed
  • Oil for coating parathas
  • 1 1/2 cup Buckwheat flour
  • 1 cup Wholewheat flour
  • 1/2 cup Almond flour


  • Mash the avocados and add the garlic, lemon juice, coriander and chillies to it.
  • Mix all the flours with salt, sugar and all the spice powders.
  • Add the avocado mash to the flour, coconut oil and add water as needed. Make a tight dough and rest it for 15-20 minutes.
  • Roll the parathas in round shape. Put it on a hot pan, after 10-15 seconds when the bubbles appear flip it and coat the paratha with some oil. Let it cook for another 20 seconds and flip again. Repeat the process.
  • Store the parathas in a damp towel in a box. Serve hot with your favourite curry or chutney.
  • You can store these parathas in the fridge upto 4 days.

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