A staple in Indian home cooking
I definitely requested unique dishes that center around avocado as the star ingredient for my “5 Avocado Dishes from 5 Countries” series. If you aren’t one for dessert dishes or drinks with the smooth consistency and individual flavor of avocado, perhaps these fried avocado patties will fit your palate better. Avocado tikkis are an Indian-Australian twist on tikki chaat, and they are much more savory than sweet. Suppose you have a comfort zone when it comes to food and prefer not to step too far outside it. In that case, I respect that–and I offer this avocado tikki recipe for your consideration!
I simply love when people come up with their own creations alone in their kitchens. Whether it’s a recipe made entirely from scratch or drawn from other traditional recipes, I admire humans’ creativity. This is the case when it comes to avocado tikkis. I received this recipe from Rishika in Brisbane, Australia. However, Rishika is originally from Mumbai, India, and at some point in recent years, she was craving tikki chaat but wanted to try something different instead of the same old, same old. She then had the brilliant idea to exchange the potatoes in tikki chaat with avocados, as she had three ripe ones on hand. Thus, avocado tikkis were born, and Rishika created a new recipe for all of us to enjoy!
It’s crazy to think that avocados are not common in certain countries. This is the case in India, so Rishika didn’t grow up eating them; she first tried an avocado when she came to Australia, and she immediately admired its versatility. Now, her avocado tikkis include avocado, flour, cornstarch, green chili, onion, ginger garlic paste, garam masala, and red chili powder. In other words, they are packed with flavor and spice.
This dish was surprising in a million different ways! I loved the spice-forward flavor profile, and the onions came through beautifully among all the ingredients. I did add more flour and cornstarch to plump up the avocado tikkis as they fried. (Breadcrumbs also help if you enjoy them!) In the end, the toppings were so fun and delicious atop flavorful tikkis. The bhujia helped with crunch, and the tamarind provided a unique sourness. Though my avocado tikkis soared in terms of flavor, I definitely wanted more crunch. So, don’t be afraid to coat those bad boys in some of your favorite crunchy ingredients! It’s all about texture.
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