PM Modi Recommends Indian Avocados: 7 Desi Dishes You Can Make With Them

 

 Avocado is usually associated with toast, salads and guacamole. But this creamy fruit can also fit surprisingly well into Indian recipes, thanks to its mild flavour and buttery texture. With Prime Minister Narendra Modi recently highlighting Indian avocados, here's a look at some desi dishes where avocado can easily find a place.

 Avocado Paratha

Give the everyday paratha a creamy twist by mashing ripe avocado into the dough. Add ajwain, coriander, green chilli and a few spices before rolling it out. The avocado can make the paratha soft while adding a subtle richness without overpowering the familiar flavours. 

 

Avocado Raita

 
Grated cucumber, curd and spices are classic raita ingredients, but mashed avocado can add another layer of creaminess. Mix it with thick curd, roasted cumin powder, black salt and coriander for a refreshing side dish.  

Avocado Chaat

 
Take the flavours of chaat and swap some of the usual ingredients for diced avocado. Add chopped onion, tomato, coriander, green chilli and a squeeze of lemon, then sprinkle with chaat masala. You can also add pomegranate seeds or sev for texture.  

Avocado Dosa

 
Avocado can work as a filling for dosa too. Mash it with onion, coriander, green chilli and a little lemon juice, then spread it inside a crisp dosa. For a more Indian flavour, add a pinch of red chilli powder or chaat masala. 

 Avocado Bhel

 
For a healthier twist on bhel, add diced avocado to puffed rice along with onion, tomato, coriander and chutneys. The creamy avocado contrasts nicely with the crunch of murmura and sev. 

Avocado Sandwich

 
Give the classic Indian vegetable sandwich a creamy upgrade. Mash ripe avocado and spread it over bread, then layer it with cucumber, tomato, onion and coriander chutney. A sprinkle of black pepper and chaat masala can add an extra kick. 

 

Avocado Tikki

 
Mashed avocado can be combined with boiled potato, breadcrumbs or poha, coriander and spices to make soft tikkis. Shape them into small patties and pan-fry until lightly crisp on the outside. Serve them with mint or coriander chutney.  

 

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