Aloo (Potato) Avocado Stuffed Paratha

Aloo Avocado Paratha stacked with yoghurt and Indian pickle

Parathas are hot and crispy, usually whole wheat, flatbreads stuffed with an Indian spiced filling. The filling could be just ghee (clarified butter) or vegetables, herbs, paneer – the list is endless. It is one of the most popular Indian dishes found in almost every Indian household, worldwide.

Aloo parathas are usually prepared with potatoes, onions, green chillies, coriander and spices. I often add 2-3 additional veggies like carrots, spinach, peas and sometimes cheese as well. While the base is the same, the additional ingredients switch up the flavors nicely.

The addition of avocados and hemp hearts in this recipe replaces the Potato quotient beautifully, boosting its nutritional value. The avocados add an amazing creaminess resulting in super soft and moist parathas. The hemp hearts add a subtle nuttiness which help build a nice flavor profile to this simple paratha. Have fun with the paratha and feel free to add additional veggies, if you like. 

It is a great recipe to use overripe avocados as well. Since avocados don’t have a strong flavor profile, kids and adults will hardly notice. You don’t even need a variety of condiments, because these Parathas are so tasty. But, I usually serve with yoghurt, achaar (indian pickle) and my spicy green coriander chutney.

How to meal prep

The atta (wheat flour dough) can be prepared in advance and it will last in the refrigerator for 3-4 days. Take it out of the fridge at least 30 mins in advance, so that the dough is easier to work with. Room temperature is best.

For the filling you can refrigerate it overnight. Combine everything, except the avocados as they release a lot of moisture and make the filling really watery. Just add in the avocados before you are ready to make the parathas.

The parathas taste best when they are just made with ghee and are piping hot. But, you can easily make them 4-5 hours before and leave it at room temperature. Before storing them in a foil or container, make sure they are cool enough. Otherwise, they leave a lot of moisture and get very flimsy to handle.

How to reheat the parathas

Reheating on the pan is highly recommended, because if you microwave then they sweat and become soggy. The pan heat helps dry out the moisture and brings back some of the crispiness. 

I cut these parathas with shape cutters for the kids to have some fun! Serve with condiments of your choice and enjoy them for breakfast, lunch or dinner. 🙂

Aloo Avocado Paratha (Potato Avocado Flatbread)

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Aloo Avocado Paratha (Potato Avocado Flatbread)

Aloo Avocado Stuffed Paratha

  • Total Time: 50 minutes
  • Yield: 10 1x


Crispy, stuffed flatbread filled with potatoes, avocados and Indian spices. Serve with some yoghurt to make it a well balanced, wholesome meal.




  • 3 cups Whole wheat flour
  • 1 tsp Salt
  • 3/41 cup Water (adjust accordingly)
  • 1 tbsp Oil


  • 1 cup boiled and mashed Potatoes
  • 1.5 cup chopped Avocado (About 3 small Avocados)
  • ½ cup finely chopped Onions
  • ¼ cup chopped Coriander
  • 1 tsp Red chilli powder
  • 1 tsp Garam Masala
  • 1 tsp Salt
  • 1/2 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 1 tbsp Lime juice
  • 2 tbsp Hemp Seeds (optional)
  • 2 tbsp chopped Green Chilli (optional)

For cooking Parathas

  • 3 tbsp Ghee (preferred, but you can use oil or butter as well)
  • ¼ cup Whole wheat flour 


Prepare the Dough

  1. Mix whole wheat flour and salt in a large mixing bowl. Then add water ¼ cup at a time to slowly start forming the dough. Discard any remaining water. Excess water will make it very sticky and hard to roll.
  2. Keep kneading continuously for 7-8 mins. Kneading helps release gluten, lending to soft parathas.
  3. The dough should now be pliable, essentially if you press down with a finger it should be soft and dent easily.
  4. Add the oil and knead one last time to grease it well. Cover with a damp kitchen towel and let the dough rest for 20 mins.

Prepare the Filling

  1. Mix all the ingredients listed under ‘Filling’
  2. Ensure that the potatoes and avocados are well mashed, as chunkier pieces might tear the paratha while rolling out.

Making the Parathas

  1. Uncover and lightly knead the prepared dough. Divide it into 10 parts and roll them into balls.
  2. Heat a heavy griddle or saute pan on medium heat.
  3. Take one of the dough balls and roll it with a rolling pin into a 4 inch diameter.
  4. Add 1/3 cup of the stuffing and place it in the middle of the rolled dough circle.
  5. Carefully start bringing the ends/edges toward the center, one pleat at a time and seal it tightly.
  6. Press it down, dust some whole wheat flour and start rolling gently.
  7. Roll out the stuffed dough into a 7-8 inch diameter. The parathas should be about ¼ inch thick.
  8. Dust of any excess flour and place the uncooked paratha on the pan.
  9. Cook for 1 min, check to see if some brown spots have started to appear. Then, flip and cook for another minute.
  10. Add ghee with a pastry brush all over the uncooked side and flip the paratha. Now, add ghee to the other side and cook until both the sides are golden brown.
  11. Repeat the process to make the rest of the parathas.
  12. Enjoy with some cold yoghurt and achar (indian pickle).


  • You may need to adjust the heat as you’re cooking the parathas, as the high temperature can cook them too quickly. A rule of thumb I follow is, I lower the heat when I take off the cooked paratha and turn it back to medium when I flip the next one for the first time.
  • If the dough turns too sticky, then add a little more flour and knead it again. If the dough turns too stiff, then knead with a little water.
  • If preparing in advance, add avocados just before making the parathas. Otherwise, they will make the filling very watery.
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Category: Main Dish/Entree
  • Method: Stovetop
  • Cuisine: Indian

Keywords: aloo paratha, potato flatbread, potato paratha, punjabi aloo paratha, punjabi paratha, indian paratha, indian roti, spicy indian roti

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