Mango Chaat is a quick recipe of tangy, spicy chaat snack made with raw green unripe sour mangoes, puffed rice, onions, tomatoes, peanuts, lemon juice, herbs and spices.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 5 minutes
- Total time: 15 minutes
- Yield: 3
- Category: Snacks, Starters
- Cuisine: Indian
Ingredients
- ½ cup finely chopped mangoes (tightly packed green unripe mangoes - 200 to 225 grams)
- 1 cup puffed rice ((murmura))
- ¼ cup roasted peanuts
- ¼ cup masala chana (- optional)
- 1 small onion (- finely chopped or ¼ cup chopped onions)
- 1 small tomato (- finely chopped or ¼ cup chopped tomatoes)
- 1 or 2 green chilies (- finely chopped)
- 1 potato (- medium-sized, boiled, peeled and chopped, optional)
- ½ tablespoon lemon juice (or add as required)
- ¼ to ½ teaspoon red chili powder (or cayenne pepper)
- ½ teaspoon chaat masala powder
- 3 to 4 tablespoons sev ((fried gram flour vermicelli) - fine variety)
- 2 to 3 tablespoons chopped coriander leaves ((cilantro))
- black salt (or regular salt, add as required)
Method
Preparation
- On a low heat, roast the puffed rice in a pan or kadai till they become crisp. Keep aside.
- You will need roasted peanuts. So either you can roast the peanuts in a pan or in the microwave.
Making mango chaat
- Take finely chopped raw unripe mangoes in a mixing bowl.
- Then add chopped boiled potato cubes, finely chopped onions, finely chopped tomatoes, and finely chopped green chilies. Mix everything well.
- Add roasted peanuts, masala chana and the puffed rice.
- Add red chili powder, chaat masala powder and black salt.
- Toss and mix everything quickly.
- Add lemon or lime juice and add chopped coriander leaves.
- Add fine sev and mix quickly.
- Serve mango chaat immediately in plates on bowls, as it gets soggy quickly. While serving you can garnish with some coriander leaves and sev.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.