As we embrace the changing seasons and the urge to indulge in comforting and hearty dishes, the World Avocado Organization recognises the growing appreciation for avocados in India’s diverse culinary landscape. Avocados, with their creamy texture and versatility, have found a special place in traditional Indian recipes. Avocados are not only a delicious and versatile addition to a wide range of dishes but also offer numerous benefits, as they are packed with heart-healthy monounsaturated fats, fibre, and an array of essential vitamins and minerals.
In partnership with renowned chef Sanjeev Kapoor, WAO shares a selection of vibrant and innovative avocado-infused recipes that will add a delightful twist to your home-cooked Indian meals.
“Avocados are a great source of nutrients and vitamins and can positively contribute to improved overall health as well as heart, skin, eye, and brain health. Not to mention, they have a deliciously smooth and mild flavour that makes them perfect for culinary combinations, as showcased here by chef Sanjeev Kapoor,” says Zac Bard, chairman of the World Avocado Organization.
- 1 Avocado
- 454g Puffed rice (kurmura)
- 1 Small tomato, chopped
- 1 Small onion, chopped
- 1 Small sweet potato, peeled, cooked and cut into small cubes
- 2 Green chillies, chopped
- ¾ Tsp of chaat masala
- Black salt to taste
- Juice of half a lemon
- 2 Tbsps of fresh coriander
- 57g of roasted peanuts
- 2 Tbsps nylon sev
- 8–10 nachos
- Fresh coriander sprig
- Avocado slices
- Add the cooked puffed rice to a bowl and add the tomato, onion, sweet potato, green chillies, chaat masala, and black salt.
- Cut the avocado in half and remove the pit. Make small criss-cross cuts on the flesh, scoop out with the help of a spoon, and add to the puffed rice mixture.
- Add coriander leaves, roasted peanuts, and sev to the bowl. Crush in the nachos and mix well until combined.
- Transfer into serving paper cones and garnish with avocado slices, nachos and coriander sprig, Serve immediately.
- 1 Avocado
- 340g of fresh coriander
- 170g of fresh mint leaves
- 1 Green chilli
- 1 Lemon
- Sea salt, to taste
- Chopped avocado
- Red radish slices
- Fresh mint
- Ragi khakhra
- To make the chutney, put coriander leaves into a grinder jar, add mint leaves, and break in the green chilli. Squeeze the juice of half a lemon directly into the jar and add sea salt and 60ml of water. Grind into a thick paste.
- Cut the avocado in half, remove the pit and skin, and add to a large bowl. Squeeze in the juice of the remaining half of the lemon, add salt, and mash with the help of a fork until smooth.
- Add the ground chutney and mix well until combined. Transfer into a serving bowl and garnish with chopped avocado, red radish slices, and a sprig of mint. Serve with ragi khakhra.
- 1 Onion, finely chopped
- 1 Tomato, finely chopped with inside removed
- 2 Green chillies, finely chopped
- ¼ Small bunch of coriander
- 1 Avocado pitted, peeled and diced
- ½ Lemon
- Salt, to taste
- Sprig of coriander
- Add the onion, tomato, chilli, and coriander to a bowl. Add the juice of ½ a lemon, salt to taste, and ¼ tbsp of red chilli powder. and combine.
- Transfer into a serving bowl and garnish with a sprig of coriander.
Avocado banana lassi
- 1 Avocado
- 1 Banana
- 227g of chilled yoghurt
- 2 Tbsps of honey
- ¾ Tsp of green cardamom powder
- Toasted flax seeds, blanched, peeled, and slivered pistachios
- Peel the banana and chop into thick slices. Cut the avocado in half, remove the pit, peel, and roughly chop.
- Transfer the banana and avocado into a blender jar. Add the yoghurt, honey, and green cardamom powder and blend until smooth.
- Transfer into individual serving glasses and garnish with flax seeds and pistachios. Serve immediately.