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
- 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.