Recipes
Raw Mango Chaat Recipe
Chaats – of any form – form an integral part of Indian cuisine (especially street cuisine). More often than not, we crave a generous helping of one of these chaats with our evening cup of tea. And why shouldn’t we? There’s only so much Parke-G that we can dip in our chai, after that it’s just a flavored soggy lump.
The raw mango chaat is a zest blend of tangy raw mangoes, crunchy rice puffs, and zingy Indian spices. The tangy and spicy mix makes for a delectable evening snack. Follow this recipe to pamper yourself with this tangy decadence.
Passive Time | 30 minutes |
Servings |
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Ingredients
- 200-250 g raw mangoes
- 1 cup puffed rice
- 1/4 cup roasted peanuts
- 2/4 cup masala chana
- 1 small onion (finely chopped0
- 1 small tomato finely chopped
- 1-2 Green chilies finely chopped
- 1 medium potato boiled and chopped
- 1/2 tbsp Lemon juice
- 1/4-1/2 tsp ed chili powder
- 1/2 tsp chaat masala
- 3-4 tbsp sev
- 2-3 tbsp Chopped coriander
Ingredients
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Instructions
- On a low flame, roast the puffed rice till it becomes crisp. Keep aside.
- Take ½ cup tightly packed finely chopped raw unripe mango in a mixing bowl.
- Add ½ cup chopped boiled potato, ¼ cup finely chopped onion, ¼ cup finely chopped tomatoes, and 1 teaspoon finely chopped green chilies and mix well.
- Add ¼ cup roasted peanuts and ¼ cup masala chana, then add the puffed rice.
- Add ¼ to ½ teaspoon red chili powder, ½ teaspoon chaat masala powder and black salt. Toss and mix everything.
- Add the lemon juice and chopped coriander leaves.
- Add fine sev and mix rigorously.
- Serve raw mango chaat immediately before it gets soggy quickly.