Avocado Poori (Avocado In Fluffed Indian Bread)

Foodista Cookbook Entry

Category: Main Dishes | Blog URL: http://ruchikacooks.com/?p=1606

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


Large, ripe Avocado- 1
cup Wheat flour- 2 (I used a 200 ml measuring glass)
Salt- to taste
teaspoon Olive oil- 1
Water- just enough to make a dough
Canola oil- To deep fry


Cut the Avocado into two, remove the seed and the skin. Scoop the flesh of avocado and transfer it to a bowl.
Mash it well with a spoon or a ladle.
Add the measured wheat flour to the bowl and mix well. Add salt and olive oil. At this stage you can start kneading the dough even without water. But water will also be needed. Knead while adding water to make sure that the dough is not soggy.
Make a firm dough, dust it with a bit of flour to absorb any excess water. Keep aside.
Heat oil in a deep pan, not a wide pan, as pooris fluff up when they have enough oil to cook in. Oil has to be in medium-hot temperature.
Divide the dough into equal lemon sized parts. Take one part of the dough, flatten it with a rolling pan and make a small pancake size shape. Drop this into the oil. As soon as the poori fluffs up, turn it to the other side and let it cook till golden brown in color.
Serve it with any spicy gravy.


Avocado is one of my favorite fruits to toss into a salad, sometimes it is good on it's own with a bit of salt and pepper. When I saw some really creative recipes using Avocado, I wanted to use it in other dishes as well and that is how this dish was born.

Instead of making plain poori's I wanted to try Avocado Poori. The experiment was a huge(tasty) success- if I can say so myself, with dear hubby approving it and asking for seconds, the verdict has to be a Hit!


2 people


Thursday, February 18, 2010 - 8:17am


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