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Ingredients
for Avocado Naan
- 2 cups maida
- 1 tsp sugar
- 1 tsp salt
- 3 tbsp oil
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup avocado puree grind avocado with 1 tsp lime juice
- water (as per requirement) approx 1/3rd cup
- sesame seeds to garnish
for Zucchini Kofta
- 300 gm zucchini
- 50 gm capsicum finely chopped
- 1 raw banana boiled
- 3 tbsp besan gram flour / chickpeas flour
- 2 tbsp rice flour
- 3 tsp garam masala
- 2 tbsp chopped coriander leaves
- 2 tsp green chilli paste
- 1/4 tsp cumin powder
- salt to taste
- pepper to taste
For the Creamy Coconut Tomato Sauce
- 1 tbsp edible coconut oil
- 1 tej patta bay leaf
- 1 cinnamon stick taj
- 1 tsp dried ginger powder
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- 2 tsp dhaniya jeera powder
- 2 tsp garam masala
- 4-5 tomatoes finely chopped
- 200 ml coconut milk
- 1 tsp lime juice
- salt to taste
Ingredients
for Avocado Naan
for Zucchini Kofta
For the Creamy Coconut Tomato Sauce
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Instructions
for Avocado Naan
- In a large mixing bowl, mix all ingredients well, and make a smooth dough.
- Place the dough in the bowl, drizzle oil on the dough, roll the dough to coat in oil, cover with wet cloth and let it sit to rise for 1.5 hours or until doubles in size.
- Knead the dough with flour for half a minute, divide the dough into equal portions.
- Roll the dough ball lightly in flour and gently roll out. You can make a round or an oval shape.
- I am using an iron skillet which gives it a more authentic taste. Heat it on medium flame.
- Place the naan on the skillet, spread some water and sesame seeds, cover with a lid and let it cook on medium high till it starts to puff, after 2-3 minutes, flip it to the other side and cook for further 2-3 minutes.
- To get charred (slightly burnt) naan, hold the naan directly over the gas flame with tongs for a few seconds to cook and char some spots.
- Put the Naan on a plate and spread some ghee on it.
- Zucchini Kofta With Creamy Coconut Tomato Sauce :
- Grate the zucchini, put into a bowl and sprinkle with the 1/2 tsp salt, keep aside for 10 minutes. After that squeeze out as much liquid as you can using your hands. Preserve the liquid that you press out, it will be used while we make the gravy.
- Take one bowl, gently mix all the ingredients for kofta, it might feel a little loose and sticky but once it we heat it, the oil will crisp it up nicely.
- Fry them in batches until light golden brown, keep aside.
- For a healthier version, take an appam pan, spray it with light oil, then drop little spoonfuls of batter into the hole. Cook until it turns golden brown. Flip to the other side and check if it is cooked. It should take about 3-4 minutes approximately.
for the Creamy Coconut Tomato Sauce :
- Add oil in a pan and add the dry spices, once they sizzle, add ginger powder and tomatoes.
- Let the tomatoes cook completely, after that remove the tej patta and cinnamon from the pan. You can throw it away. Now in a blender, mix in the coconut milk and rest of the ingredients and blend it.
- Return the mixture to the pan, add 1/2 cup water, and salt to taste, let it simmer at low flame for 10 minutes, add the lime juice and mix well.
- Add the kofta in pan, and lightly shake the pan, to coat and move the sauce, cook until the sauce is thick.
- Serve it hot with the Avocado Naan!
Recipe Notes
If you want to make plain naan then instead of Avocado puree use 1/3rd cup curd..