Avocado Recipes Get Desi Makeover In This

Avocado Pakora

Recipe

Avocado recipes usually conjure images of avocado toast, guacamole or a common addition to salads, but an avocado pakora recipe, that is something truly unique and desi. This snack is still fairly rare on Indian snack menus, which is part of what makes this one worth trying. It gives this fruit the same crisp, batter-fried treatment usually reserved for onions, potatoes or brinjal. The avocado itself needs a little prep before it goes anywhere near the batter. Slicing it and tossing the slices with lemon juice and salt does a lot, while everything else comes together Among avocado recipes, this is one of the more unexpected pairings, but avocado's creamy, slightly buttery interior turns soft and warm under a crackling, spiced besan crust, giving the same textural contrast that makes any good pakora work, just with a richer centre than a plain potato or onion fritter offers. The batter of this avocado pakora follows a similar pakora formula, using besan (chickpea flour) and rice flour for the crunch. Salt, red chilli powder, ajwain, garam masala, chopped green chillies and kasuri methi go into the dry mix, and soda water is whisked in to make the coating batter. One of the simplest avocado recipes, getting the texture right comes down to how you fry this avocado pakora, as is the deal with every pakora recipe out there. The oil needs to be properly hot, close to the smoking point, before the batter-coated avocado slices go in, so the exterior sets and crisps quickly without the avocado inside turning mushy from sitting too long in warm oil. Because avocado is already soft and doesn't need much actual cooking, the goal is really just to heat it through and let the crust do its job, rather than frying for as long as a raw potato pakora would need.