Makes: 15 parathas (approx)
Ripe Avocados – 2, medium
Lemon Juice – 2 tbsp
Salt – 1 tsp or to taste
Garlic – 2 tbsp, minced
Green Chilies – to taste, minced
Cilantro – 5 sprigs, chopped
Roasted Cumin Powder – 1/2 tsp
Oil – 1 tbsp
Chapati Flour (Whole Wheat Flour) – 2 cups (approx)
Additional Oil – for cooking
Additional Flour – for dusting
1. Peel the Avocados and mash the flesh to a smooth paste with the help of a potato masher.
2. Add Lime/Lemon Juice, Salt, Garlic, Green Chilies, Cilantro, Roasted Cumin Powder, Oil and mix well.
3. Add Flour in small batches. You may need a little less or more that the 2 cups of flour – add as needed.
4. Once the dough comes together, knead for an additional 1 minute.
5. Drizzle a few drops of Oil over the dough ball to coat. Cover and allow the dough to rest for 15-20 minutes.
6. Once you are ready to make the parathas, give the dough one more quick knead.
7. Heat the skillet on medium heat and start dividing the dough and forming balls. (about golf ball size)
8. Take a dough ball and flatten between the palms of your hand.
9. Dip in additional dry flour and start rolling with a rolling pin using Flour to dust.
10. Once the Paratha is rolled out and the tawa is hot, place it on the tawa.
11. Move the Paratha and make sure it does not stick.
12. Allow it to cook- look for change of color and little bubbles to appear.
13. Flip and drizzle a little Oil and smear it.
14. Flip it again and press gently with a spatula with rotating. Smear oil and spread it on this side as well.
15. Flip again and cook until done. Color will deeepen and brown spots will appear. 

Serve hot with yogurt and/or pickle. 
Make a big batch and freeze the dough for when Avocados are not in seasons