Cut the avocados into wedges or say 1-inch-thick slices. Take care to choose avocadoes that are ripe and firm.

In a bowl take Greek yogurt and mix lime juice to it. Add salt, pepper, chili flakes, finely chopped mint and oregano leaves. Mix everything to form a thin paste. Add ½ tbsp. of water to fix the consistency if needed.

Dip the avocado wedges into the yogurt mixture and crumb coat with Italian crumbs. (Reserve the leftover yogurt mixture)

Place them on a baking tray lined with parchment paper.

Drizzle avocado wedges with oil before popping them into your oven.

Bake for about 17-20 minutes until the exterior crumbs become golden brown.

Once out of the oven, sprinkle the avocado wedges with Chaat masala.

Into the remaining yogurt mixture that we used for dipping the avocado wedges, add the mayonnaise and finely chopped jalapeno. Mix well to make the dipping sauce.

Serve the hot avocado wedges with yogurt mayo dipping sauce.