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Indian Vegetarian Recipes

Guacamole Recipe

https://www.vegrecipesofindia.com/guacamole-recipe-easy-guacamole-recipe/

Guacamole is a favorite at home and also our quick breakfast or dinner when I am too tired or busy to make anything else.

Just making this famous Mexican dip takes 5 minutes and there you serve it – with toast or taco or tortilla. You can even make grilled sandwiches from guacamole.

About this Guacamole recipe

Decades back when living in Bangalore and Goa, I used to see avocados in the markets but did not know what to do with them. So they would never make it to my vegetable groceries until I was introduced again to this amazing fruit when a friend made the simplest guacamole.

We liked his version of guacamole recipe. From then on I have been experimenting with guacamole and finally, come to this version which we love at home. Much richer and better in taste than my friend’s version who introduced us to guacamole.

My guacamole recipe which I have been making for decades now is very easy and has fresh ingredients.

What ingredients you will need ?

To make this best homemade guacamole recipe all you need are ingredients that are easily found in your pantry. You don’t need any special ingredients.

  1. Ripe avocado: A well-ripened avocado has a soft creamy buttery pulp. If possible use Hass avocado due to their creamy texture. But do note that Indian avocado also works well.
  2. Onions: For the crunch and slight pungency.
  3. Tomatoes: Ripe tomatoes give a nice tang and crunch. Adding tomatoes are optional.
  4. Garlic:  A bit of pungency comes from adding garlic. But adding them is optional. Though personally I prefer garlic in guacamole, but you can skip it.
  5. Serrano peppers (green chilies): The heat and spice in guacamole mainly comes from peppers. For a more spicy taste, you can increase the quantity. You can even add jalapeño pepper.
  6. Lemon juice: The acidic element which really elevates the taste is lemon juice. So do not forget to add it. You can add less or more as per your taste buds.
  7. Extra virgin Olive oil: I always add a dash of olive oil as some fat makes the guacamole only taste better. You can skip olive oil though.
  8. Herbs: I always prefer guacamole with herbs and it tastes so good with cilantro (coriander leaves). I have made guacamole with basil and parsley too, but I prefer cilantro to both these herbs. You can choose your choice of herbs to be added to the guacamole.
  9. Spices: You can use either black pepper or cayenne pepper in the recipe. I prefer freshly crushed black pepper. Sometimes I have even added smoked paprika and it was good.

Is guacamole healthy

Avocado is the main ingredient in guacamole so obviously it is healthy. Avocado is a superfood.

Avocados are rich in vitamin E, the B group vitamins and vitamin K. They are also high in potassium. They are also rich in fiber. So it is good to include avocados in your diet.

They are good for kids too. When making guacamole for small kids, just skip the chilies and black pepper to avoid the spice & heat.

I love avocado and all the recipes that have it. Another favorite of mine is avocado toast. The rich buttery texture of avocado is so good and at times I simply slather it on toasts sprinkled with a bit of black salt and pepper.

How to make guacamole recipe

1. First, finely chop 1 small onion, 1 small tomato, mince or finely chop 1 small clove of garlic, 1 to 2 serrano peppers or jalapeño peppers or green chillies and cilantro (coriander leaves). You will need ¼ cup finely chopped onion, ¼ cup finely chopped tomatoes and 2 tablespoons chopped cilantro (coriander leaves). Garlic is optional and can be skipped.

2. Take all these chopped ingredients in a mixing bowl. Keep aside.

3. Take a ripe avocado and cut it from the center horizontally or vertically into two equal halves. While cutting the avocado from the center keep on rotating the knife in a circle at the center so that you get two halves of the avocado. Note that while cutting you will feel the resistance from the inner seed.

4. So now you have the two avocado halves. Remove the seed with a spoon. Now you can scoop the avocado pulp with a spoon. With a knife you can even cut or slice the avocado directly in the fruit itself but be careful when doing this.

5. I scoop the avocado pulp and then place these on the chopping board. You can even place the scooped avocado pulp directly in the mixing bowl.6. Then chop them.

7. Place the chopped avocado in the mixing bowl.

8. Add 2 teaspoons lemon juice or add as required.

9. Drizzle 2 teaspoons extra virgin olive oil.

10. Lastly, season with salt as per taste and ¼ teaspoon crushed black pepper or ground black pepper. You can add a dash of cayenne pepper instead of black pepper. You can use kosher salt, crushed sea salt or even black salt. Black salt gives a really good taste with hints of sulfur and the guacamole tastes almost eggy.

11. Mix very well. Mash the avocado whilst mixing. Check the taste and add more salt, black pepper or lemon juice if required.

12. Serve this best guacamole with toast, tortilla chips, nachos or as an accompaniment with a burrito or quesadilla. You can garnish with a few coriander leaves while serving.

 For similar recipes do check

This guacamole recipe post is from the archives (27 January 2012) and has been recently republished on 17 February 2020. 

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Guacamole Recipe

Learn to make the best guacamole from scratch with easily available fresh ingredients.

Servings (change the number to scale):2

(1 CUP = 250 ML)

  • 1 avocado – ripened
  • ¼ cup finely chopped onions or 1 small onion
  • ¼ cup finely chopped tomatoes or 1 small tomato – optional
  • 1 to 2 serrano peppers or green chillies or jalapeno pepper – finely chopped
  • 1 small garlic clove – finely chopped or minced – optional
  • ¼ teaspoon freshly crushed black pepper or ground black pepper – add as required
  • 2 tablespoons chopped cilantro (coriander leaves)
  • 2 teaspoons lemon juice or add as required
  • salt as required – can use rock salt, black salt, kosher salt or crushed sea salt
  • a few coriander leaves – for garnish, optional
  • Cut the avocado into two equal parts. Remove the ripe pulp with a spoon.
  • Mix it with the rest of the chopped ingredients, salt, olive oil and lemon juice. Add the seasonings – salt and freshly crushed black pepper. You can even chop the avocado pulp and then mix with the remaining ingredients.
  • Mash the avocado while mixing.
  • Serve this best guacamole with toast, tortilla chips, nachos or as an accompaniment with a burrito or quesadilla. You can garnish with a few coriander leaves while serving.

Tips and variations

  • Optional ingredients: you can skip tomatoes, garlic and olive oil in the recipe.
  • Avocado: Always use a ripe avocado.  If the avocados are not ripe, then cover with a paper towel or brown paper and place them on the kitchen counter for some days till they ripen.
  • Some more crunch: you can add 1 small to medium-sized cucumber and 1 small bell pepper.
  • Substitutions: Instead of cilantro, you can add fresh parsley. If you do not have fresh herbs, then replace with dried parsley or basil.
  • Cumin: You can even add a bit of ground cumin in the guacamole.
  • Servings: The recipe serves 2 and can be easily scaled by decreasing or increasing the ingredients.
  • Ground peppers: You can add black pepper or cayenne pepper. You can even add sweet paprika or smoked paprika.
  • Salt: Use your favorite salt. I prefer to add rock salt, Himalayan pink salt or rock salt – alone or in combination.

Nutrition Facts

Guacamole Recipe

Amount Per Serving

Calories 177 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Sodium 591mg26%

Potassium 561mg16%

Carbohydrates 12g4%

Fiber 7g29%

Sugar 2g2%

Protein 3g6%

Vitamin A 357IU7%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin C 18mg22%

Vitamin E 2mg13%

Vitamin K 24µg23%

Calcium 12mg1%

Vitamin B9 (Folate) 88µg22%

Iron 1mg6%

Magnesium 31mg8%

Phosphorus 58mg6%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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