Avocado on toast is fine. Avocado with lime and chaat masala is better, and it is the version most people in India have never tried. It takes five minutes and there is no cooking at all.
Ingredients
- 1 ripe Hass avocado
- Half a lime
- A pinch of salt
- A good shake of chaat masala
Method
- Halve the avocado, remove the seed and score the flesh into cubes while it is still in the skin.
- Scoop the cubes into a bowl and squeeze over the lime straight away.
- Add a pinch of salt.
- Shake on the chaat masala and toss once, gently, so the cubes keep their shape.
Why it works
Avocado is rich and quiet. Lime brings the sharpness it is missing, and chaat masala brings salt, tang and that black salt edge.
Make it yours
- Add chopped onion and green chilli for a street-side version.
- Add pomegranate seeds for crunch.
- Spoon it onto papdi or khakhra.
Tip
The lime also slows browning. If you are making this ahead for guests, add the lime first and the chaat masala just before serving.
How to pick a ripe avocado
Press gently at the narrow neck beside the stem, not the belly. A slight give means it is ready. Firm all over means it needs a day or two on the counter.
