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”.