Most people still think of avocado as something reserved for salads, toast or guacamole, but its creamy texture and mild flavour blend surprisingly well with Indian spices. Anyone looking to work avocado into their everyday diet in a fresh way can try these five Indian-style recipes, which are as tasty as they are simple to put together.
Avocado Paratha
Mashed avocado is mixed into wheat flour along with carom seeds, coriander, green chillies, red chilli powder and salt. The dough is kneaded well, rolled out like a regular paratha and cooked on a tawa. The avocado makes the paratha noticeably softer and slightly creamy compared to the usual version. It can be served with curd or green chutney, making it a light yet filling breakfast option.
Avocado Chaat
For those who enjoy spicy, tangy food, avocado chaat is a good choice. Chunks of avocado are combined with boiled chickpeas, finely chopped onion, tomato and fresh coriander. Chaat masala, roasted cumin powder, black salt and lemon juice are sprinkled on top. A bit of sev can be added for extra crunch and flavour, making the dish even more delicious.
Avocado Raita
Well-mashed avocado is folded into whisked curd, then seasoned with roasted cumin powder, black salt, chopped coriander and a little lemon juice. The resulting raita has a much creamier, thicker texture than a regular one. It pairs well with paratha or with dal-rice, adding both flavour and nutrition to the meal.
Avocado Tikki
Boiled potatoes are mixed with mashed avocado, green chillies, coriander, cumin powder and chaat masala. Small patties are shaped from this mixture and pan-fried in a little oil on both sides until golden brown. The finished tikkis are served with green chutney, making them a good option for evening snacks or a light meal.
Avocado Bhel
Puffed rice is tossed together with small pieces of avocado, finely chopped onion, tomato and coriander. Green chutney, tamarind chutney, chaat masala and lemon juice are added, and the mix is served immediately. It needs to be prepared just before eating so the puffed rice stays crisp instead of turning soggy, keeping the dish's real appeal intact.
