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Buckwheat Avocado Paratha
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5 from 1 vote

Buckwheat Avocado Paratha

Vegan paratha (flatbread) made of avocado, Buckwheat flour.
Prep Time30 mins
Cook Time10 mins
Course: Bread
Cuisine: Indian Cuisine
Keyword: Avocado, Buckwheat, Buckwheat Avocado Paratha, Gluten-free flatbreads, Gluten-free vegan recipes, Paratha
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.