Avocado Poori (Avocado In Fluffed Indian Bread)

1. 1

   Cut the Avocado into two, remove the seed and the skin. Scoop the flesh of avocado and transfer it to a bowl.

2. 2

   Mash it well with a spoon or a ladle.

3. 3

   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.

4. 4

   Make a firm dough, dust it with a bit of flour to absorb any excess water. Keep aside.

5. 5

   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.

6. 6

   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.

7. 7

   Serve it with any spicy gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.