How do you like avocados? I feel like there are only two kinds of people in the world, ones who love avocado madly and then there are ones who do not. As much as I am absolutely and completely in love with the fruit although I can also understand the people who do not.
Where are come from we did not grow up eating avocados. Heck, I did not even know that something like that existed until I moved to the US and was introduced to it by my then new husband. For someone who isn’t familiar to it, avocados do have kind of an acquired taste. A taste I did not immediately become a fan of when I first tasted it. But then slowly and steadily, one guacamole over after another, the flavor did grow on me. So much so that now a breakfast without avocados isn’t really a breakfast for me.
A powerhouse of nutrition, avocado has become such an integral part of our diet, even more so for the past year or so since Abhishek and I have really started making an effort towards a healthy eating and living. So now from breakfast toasts, to lunch bowls to salads, egg and sushi rolls, they make an appearance on our plates pretty often. Although between the two kids and their complete opposite eating habits avocados have also dealt a 50-50 chance. As much as the little monkey loves the fruit on her breakfast toast and smoothies, her older sister isn’t a big fan. So what do you do as a parent when your kid doesn’t like something? You hide it behind things they love. So now I have started using avocados a lot in my cooking, and I have to say they work amazingly well in breads, cakes and even curries and raita dips. Thanks to their fatty nature.
Today for California Avocado Month, I thought I will share one of our family favorites. A dish that has the goodness of delicious California avocados and an influence from my culture blending beautifully with that of California, my second home.
These California Avocado Naan Dippers have proven to be a great crowd pleaser, time and time again. They make for a great appetizer, lunch box food or game day snack. I love how avocados make these naan dippers, exceptionally soft, healthier and gives them an earthy flavor. Serve them with a dip, like hummus or tzatziki, bake like mini pizzas, sliders or my personal favorite, smeared with tikka masala sauce and baked with fresh paneer grated on them!
3 cups All Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Nigella
1/2 cup Yogurt
2-3 tablespoons of milk if necessary
In a large mixing bowl, mash half a ripe avocado.
Add flour (just 1 1/2cups first followed by another 1/2 to 1 cup based on the consistency of the dough), baking soda, nigella and yogurt.
Using a spatula or hands, very gently bring everything together to make a very sticky and loose dough. Do not over do the dough. At this time all you want to do is mix the ingredients together.
Cover with a clean cloth. Place the dough in a warm place for at least 4-6 hours or at max. overnight or until it more than doubles in size.
Uncover. Punch the risen dough down. Knead for another minute. Use the remaining flour for dusting the work station and working the dough. Let it sit covered again for another 45 mins- 1 hr.
Dust work station. Knead the dough only to bring it together. Divide the dough into 4 equal parts. One dough ball at a time roll into a 1/2 thick disc. Using a cookie cutter or a glass cut the dough into smaller discs. Line on a baking sheet.
Two ways to cook the naan dippers:
- Preheat the oven to 500 deg. F. Brush one side of the naan dippers with water. Wet side down line on a baking sheet lined with parchment paper. Bake for 4-5 minutes or until you see small brown bubbles on top of the naan.
- Heat a thick bottom skillet or a wok or any heavy bottom pan with a lid. Once hot, place the naan wet side down. Cover it with a lid.
Let it cook for about 30 secs or until you see bubbles on it.Now cook the other side of the naan over direct flame of the burner with the help of tongs. When you see some charred brown spots then you know that the naan is done.
Serve hot/warm with a dip of choice, as an appetizer.