Avocado Poori (Avocado Fried Indian bread)

Avocado is one of my favorite fruits to toss into a salad, sometimes it is good on it’s own with a bit of salt and pepper. When I saw some really creative recipes using Avocado, I wanted to use it in other dishes as well and that is how this dish was born.

Instead of making plain poori’s I wanted to try Avocado Poori. The experiment was a huge(tasty) success- if I can say so myself, with dear hubby approving it and asking for seconds, the verdict has to be a Hit!

The interesting part was the Avocado poori was not oily at all, compared to the regular poori! Neither did it leave a oil trail on the plates!

Ingredients: (Makes enough poori’s to serve two people)

Large, ripe Avocado- 1
Wheat flour- 2 cups (I used a 200 ml measuring glass)
Salt- to taste
Olive oil- 1 tsp
Water- just enough to make a dough
Canola oil- To deep fry


Cut the Avocado into two, remove the seed and the skin. Scoop the flesh of avocado and transfer it to a bowl.
Mash it well with a spoon or a ladle.

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.

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

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.

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.

Serve avocado pooris with Kadappa or Egg Korma or Paneer Makhni. We had it with Navarathna Korma (recipe follows soon).

I am sending this Avocado poori to Siri’s Healing Food- Avocado Event.

Print Friendly

the attachments to this post:



14 Comments to “Avocado Poori (Avocado Fried Indian bread)”

  1. Asha says:

    Did ya feel my rolling pin on your head just now? Don’t tempt me to fry woman. I almost did last week but controlled! ­čśÇ

    Looks yum, I made Avocado Parathas, love how soft the become. Looks good.

    Be warm there.

  2. indosungod says:

    Yes creamy avocados work wonders when they are added to chaptis, have never tried them in pooris though.

  3. oh wow what a innovative dish…i have never tasted avocado till now,must buy it to try your delicious puri….very interesting sowjanya….and how are you feeling now? whats the plan for valentine

  4. Now thats really innovative dear…looks yummy!!!! Have a great weekend and enjoy the Valentines day!!!!

  5. PJ says:

    I know, like Indo said above, creamy avocado does indeed partner beantifully with chapatis/rotis.. your porris look awesome!! Hey, and love the new look to the blog.

  6. Cham says:

    I ve seen chapati but not puris! Never tried in rotis… looks good! How about the snow ? Hope u re having a great long weekend , Inna Tangachi?

  7. Sayantani says:

    wow thats a wonderful idea. they are in season and am only having smoothie and salsa.looks perfect.

  8. Priya says:

    Haha sisteru…jooperu poori…kalakurye kannu…Yenna ippadi ellam yenga irrunthu ithu madhri idea ellam…

  9. simplyfood says:

    Very innovative and good recipe.

  10. Joanne says:

    I absolutely ADORE avocadoes. I wish they weren’t so expensive otherwise I would eat them constantly.

    I’ve heard of using them in baking before but haven’t done it myself. I obviously need to give it a shot!

  11. Jaya Wagle says:

    Hmmm, like everyone else I had heard of avacado chapati before but the pooris sound good. I am thinking some garlic and ajwain may taste good added to it. But like Asha, I too might just hit you with a rolling pin. It is too tempting not to try and make it. Especially with the weather we have had here.

  12. Jeannette K says:

    I am so glad I found this recipe. I love pooris but don’t like the oiliness. As with most of my cooking, I will try to saut├ę it rather than deep-fry for a variation on your recipe. Thanks so much.

  13. Ruchika, tried it tonight and posted it on my blog, check it out, came out beautifully !!! Enjoy your vacation :)


  14. Damodara Priya dd says:

    I understand this recipe is for pooris, but can you tell me if you have tried making chapatis with avocado….also this sounds like something I might could use for ekadasi with buckwheat flour. I normally add a mashed potato to the buckwheat dough on ekadasi to make chapatis.

Leave a Reply