This banana avocado chaat recipe is inspired by a dish at the Rasika Indian restaurant in Washington D.C. The combination of sweet and tangy is both unmistakable and irresistible.

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I can't thank my cousin Darshan enough for his recommendation. The food, the atmosphere, and the Chef's humble and friendly attitude were inspirational. The drinks and appetizers were so unique compared to the Indian dishes we're used to while dining out.

One dish that resonated with all of us was the banana chat, which was an incredible blend of sweet, tangy, and spicy flavors. We would have never tried it if it were not recommended. While we all love to experiment with food, we generally don't like bananas in any form mixed into our meals.

When the appetizers arrived, we were surprised to see the bananas grilled and perfectly stacked on the sides. With hesitation, we took one bite, and we were hooked. My husband and I couldn't stop digging into the amazing flavors! With a few bites remaining, I took a snap so I could recreate it as soon as we got back.

Here is my attempt to make the banana avocado chaat as inspired by the restaurant Rasika in Washington D.C.

When I ate at Rasika Indian restaurant in Washington D.C, I was surprised by this chaat recipe. It used bananas as the base and avocados as the vegetable. I had never tried anything like it before and I knew I had to recreate it.

The tamarind chutney is the perfect spice to balance the sweet taste of the banana. The cumin and red chili powder bring even more heat to the dish.

Even though chaat usually has a crunchiness to it, this recipe leaves that out. I loved the smooth texture of the banana and avocado. Surprisingly, when you grill the bananas, they taste even sweeter and have a crispier exterior too.

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Recipe

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4 from 3 votes

Banana Avocado Chaat

A delicious and unique appetizer with avocados spiced with red chili powder and sweet and tangy tamarind chutney.

Prep Time5

Cook Time5

Total Time10

Course: Appetizer

Cuisine: Indian

Servings: 4

Calories: 127kcal

Author: Archana Mundhe

Ingredients

▢ 1 Avocado ripe
▢ 1 Banana Ripe but Firm
▢ 2 tablespoon tamarind chutney
▢ ¼ teaspoon cumin powder
▢ ¼ teaspoon red chili powder
▢ ¼ cup cilantro chopped
▢ ¼ teaspoon salt or to taste
▢ ¼ teaspoon ground black pepper or to taste

Instructions

Peel the banana and cut it half lengthwise and then cut the 2 halves in the middle to make 4 pieces. Put grilling pan on medium-high heat, brush the bananas with olive oil and grill the bananas until they turn golden brown on both sides. Sprinkle some salt and pepper on it.
Peel and cut the avocado into bite-size pieces. Add tamarind chutney, salt, and cumin powder to it and mix well.
Dish the avocados in the middle of a plate. Put the grilled bananas on the sides. Sprinkle with some red chili powder. Garnish with cilantro. Enjoy!

Nutrition

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