Avocados have become the IT girl at all boujee cafes and fine-dining restaurants. From avocado toasts and salads to sushi, lassi and more, avocados have quickly found a loving audience in India.
And like
all exotic ingredients or dishes that make their way to the country, it too has got a desi twist. Chefs have not been shying away from using this fruit in a variety of ways. As it doesn’t have a strong flavour profile and adds a super creamy texture when added to something, this fruit has a lot of potential.
This Avocado Tempura Chaat by Chef Parvinder Singh Bali is a playful collision of two worlds: the crunchy, light elegance of Japanese tempura and the bold, tangy soul of an Indian street‑food chaat.
Crisp, golden‑brown avocado wedges are given a delicate tempura coating and then showered with a cool, creamy yoghurt base, a vibrant saunth chutney, and a sprinkle of chaat masala that brings the familiar chaat spark we all love. Tying it all together is an “Avo Miso Ketchup,” a silky, umami‑rich sauce that blends miso, avocado, and spices into a glossy, savoury drizzle. The result is a dish that feels at once nostalgic and completely new.
Avocado Tempura Chaat
Ingredients:
· Australian Avocado – 5 pieces (cut into 10 pieces each)
· Tempura Flour – 1 pack
· Saunth Chutney – 300 ml
· Yogurt – 500 g
· Chaat Masala – 50 g
Avo Miso Ketchup
· Black Pepper (Crushed) – 1 g
· Salt – 2 g
· Olive Oil – 5 ml
· Agar-Agar – 2 G
· Water – 100 ml
Avo Miso Ketchup
· Miso – 20 g
· Olive Oil – 20 g
· Onion (Chopped) – 60 g
· Tomato Paste – 20 g
· Ginger (Diced) – 5 g
· Coriander Seeds – 2 g
· Fennel Seeds – 2 g
· Avocado – 1 whole
Method:
Step 1: Avocado Tempura
Cut avocado into wedges. Prepare tempura batter. Dip avocado pieces in batter and fry at 180°C until golden and crisp. Drain well.
Step 2: Avo Miso Ketchup
Heat oil and cook onion, ginger, spices, pepper, and salt. Add tomato paste and miso; cook for 5 minutes. Add water and bring to a boil. Add agar-agar; let set, then blend smooth. Strain and transfer to a squeeze bottle.
Step 3: Assemble the Chaat
Plate crispy avocado tempura pieces. Drizzle with avo miso ketchup and yogurt. Spoon over saunth chutney generously. Finish with chaat masala and serve immediately.
