Recipe
Royal Sharbati Atta Palak Puri Taco with Fried Avocado

Royal Sharbati Atta Palak Puri Taco with Fried Avocado

  • Servings: -
  • Total Time:

You don’t need much else if you add a desi twist to fried avocados. Top it with your favorite hot sauce and garnish with cilantros.

Ingredients

For the Puris

  • 8 ounces baby spinach leaves
  • 1 inch knob of ginger
  • 2-3 garlic cloves
  • 1 small green chili
  • 1 cup Royal Sharbati Atta
  • Salt to taste
  • 1 tablespoon Garam masala
  • 1 tablespoon canola oil (for dough)
  • Water
  • Oil for deep frying

 

For the Poblano Raita Dressing

  • 1 poblano chili
  • 2 scallions chopped
  • 1 cup yogurt
  • 1 tablespoons chopped cilantro
  • ½ teaspoon roasted cumin powder
  • ½ teaspoon sugar
  • ½ teaspoon red chili powder
  • Salt to taste

 

For the Fried Avocado

  • 2 large eggs
  • 1 cup panko breadcrumbs
  • ½ cup Royal Sharbati Atta
  • 1 avocado, peeled, pitted and cut in 8 wedges
  • Salt
  • Oil for frying (you can use the oil from the puris)
  • 1 can refried beans
  • 2 cups shredded iceberg lettuce
  • 1 cup prepared Pico de Gallo
  • ½ cup pickled jalapeno
  • 1 cup shredded cojita cheese

Instructions

For the Puris

  1. Wash spinach in cold water and keep aside. In pan, keep water for boiling and in separate container; have ice cold water ready.
  2. Now add spinach and green chilly to boiling water and blanch for 10 seconds. Take out spinach and chilly and directly immerse in ice cold water and drain excess water.
  3. Grind spinach with ginger, garlic and chili to fine paste.
  4. Place Atta in wide bowl; add salt, Garam Masala, canola oil (1 tablespoons), spinach paste and water as needed.
  5. Knead into soft dough. Give it a rest for 10 minutes and knead again.
  6. Heat oil in a wok or pan.
  7. Divide into equal balls. Lightly oil surface of marble and roll out into thin round shape.
  8. Carefully pick up bread and slip into wok; use slotted spoon to gently to immerse Puri. Turn the Puri on other side and by now it should puff. The moment it turns a light brown color, take it out on an absorbent paper. Serve hot.

 

For the Poblano Raita Dressing

  1. Char chili over a gas flame, turning occasionally, until skin is blackened; transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and finely chop. Whisk all the ingredients together

 

For the Fried Avocado 

  1. Place eggs, panko, and Atta in 3 separate shallow medium bowls. Season avocado with salt. Working in batches, dredge in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere.
  2. Heat oil to 350°. Working in batches, fry avocado, turning occasionally, until golden brown and crisp, about 3 minutes per batch. Transfer to a paper towel–lined plate to drain.
  3. Serve a platter with the Palak Puris, fried avocado, refried beans, lettuce, pico de gallo, pickled jalapeno and raita. Everyone can customize the tacos according to their own taste.