The first time I had avocado toast was at Cafe Gitane in Nolita. I remember it distinctly – incredibly delicious toasted bread, lush green avocado, a drizzle of very good olive oil and some pepper flakes and flaky salt sprinkled on top. Since then, avocado toast it seems has taken over the Internet so much so it’s actually hated by some.
I would love to hate it but it’s too delicious and simple to prepare. Over the years, I’ve made avocado toast in a lot of ways including this favorite recipe using achaar. More recently, I’ve been sprinkling it with my mother’s chutney powder, sometimes referred to as gunpowder. She excels at making this blend.
Gunpowder is a South Indian spice condiment made from roasted lentils, chili peppers, coconut, curry leaves, asafetida and tamarind that are ground to a coarse texture. I share the recipe in Vibrant India on page 190 but you can also buy ready-made versions of this spice powder. Traditionally, it’s eaten with dosas and idlis but I love to sprinkle the powder on top of plain yogurt, pizza and pretty much anything.
In addition to gunpowder I also like to sprinkle some dal mooth on top of the toast. Dal mooth is a hot snack mix you can find in the Indian store, which is made from chickpea flour strands and fried lentils. This variety in particular is one that is well known in North India. My father likes to sprinkle it on buttered toast so that’s where I got this idea from.
How do you like to eat your avocado toast?
Gunpowder Avocado Toast
Serves 1
Ingredients
1 piece of good bread, toasted
1/2 avocado, mashed
gunpowder or chutney pudi, homemade page 190 of Vibrant India or store-bought
dal mooth, store-bought
sea salt
Method
Place mashed avocado on top of toast. Sprinkle with gunpowder and dal mooth to your liking. Top with a pinch of sea salt.
Follow
I live in India and this combo never occurred to me. I’m going to go make it right now!
This is really a delicious item i tried it at one of the Indian restaurant Jobs event at tadkachef and it really came out good