Growing up in Mumbai Paani-puris or golgappas as you call it, was one of my favourite street foods. Until I bumped into this Mexican twist at the TajMahal Hotel, Mumbai.
Even though years passed by the flavor lingered in my thoughts and what a better time to try this one out than my annual Diwali Party.
The uniqueness of this fruit-Avocado pretty much intrigued me. It’s a whole load of healthy fat and nutrition and because of its neutral flavor, it effortlessly blends with a host of ingredients.
A useful trick I have learned to make the Indian Avocados taste creamier like the Mexican ones is the addition of a little mayonnaise or hung curd.
But guys beware …. This fruit tends to get oxidized and turns black very soon after being cut. Hence the immediate addition of lime juice is a must.
My take – “Best Served chilled in Delhi Style SoojiPooris”.
|Preparation Time||10 minutes|
|Cook time||5 minutes|
Ingredients for the Guacamole
(1 cup = 250 ml)
|3 Nos.||Large Avocadoes|
|1/2||Tomato finely chopped|
|5 to 6 nos.||Spring Onions finely chopped|
|5 to 6 slices||Jalapenos finely chopped|
|1 No||Green chilli – seeds removed and finely chopped|
|¼ cup||Coriander leaves finely chopped|
|2 Tbsp||Mayonnaise (plain) or Greek-style hung curd|
|1 to 2 cloves||Garlic finely chopped|
Ingredients to serve
|15 Nos.||GolgappaPuris – Store bought|
Instructions for the Guacamole
|1.||Scoop out the green flesh from the ripe avocados and mash well with a fork.|
|2.||Immediately squeeze the lemon before the avocado turns brown.
|3.||Add rest of the ingredients and mix well.
|4.||Chill in refrigerator.|
Assembling and Serving
|1.||Serve each golgappapuri with 1 tbsp. of chilled guacamole garnished with coriander leaves and tomato.|
|2.||Serve immediately as it becomes soggy soon|