Before you scratch your brains thinking about how to make the best use of the raw mangoes in season, let me help you with a really simple, but super delicious recipe. Call it Mango Chaat or Mango Bhel, this dish is tangy, spicy and quite effortless. This recipe is how I make it often. You are free to add/subtract or increase/decrease the ingredients as you like it for your palate.
About Mango Chaat
Want to stir up a quick snack for yourself or a starter for your parties? Let this Mango Chaat be at your service. I usually end up using raw mangoes for this recipe as well as others like Aam Panna, Mango Rice, Mango Dal and a variety of pickles.
By the way Chaat are group of savory snacks that form a major chunk of Indian Street Food. A chaat is tangy, spicy, sweet, salty – a flavorful burst of all the tastes and textures on your palate.
This easy mango chaat is a tasty and tangy variation of the popular Indian street snack of Bhel Puri. When I’m making this Mango Chaat, I really like it sour and tart. In Hindi I would call it as ‘khatta.’
So, my recipe does not have a ‘meetha’ or sweet element in it. Also, if you’re someone who loves snacking on raw unripe mango sprinkled with salt and red chili powder, this chaat will be an instant hit with you.
If you really want to consider this chaat as a Mango Bhel and like a balanced sweet and sour taste, then don’t hesitate to add some sweet Tamarind Chutney. You can also experiment by adding sweetened curd (yogurt).
As I already mentioned in the beginning, this Mango Chaat can be altered according to the ingredients that are available to you at home.
You don’t have to manage sourcing something special. Just add or substitute with whatever you have and however you wish the flavor to be.
For instance, if you don’t have puffed rice and want to add cornflakes instead, use it. Alternatively for potatoes, you can use cooked chickpeas or steamed sprouts, which by the way will turn the Mango Bhel even more nutritious.
How to make Mango Chaat
1. On low heat, roast 1 cup puffed rice in a pan or kadai till crisp. Set aside.
2. You will need roasted peanuts. So either you can roast the peanuts in a pan or in the microwave.
Make Mango Chaat
3. Take ½ cup tightly packed finely chopped unripe raw mangoes in a mixing bowl.
4. Then, add ½ cup chopped boiled potatoes, ¼ cup finely chopped onions, ¼ cup finely chopped tomatoes and 1 teaspoon finely chopped green chilies.
5. Mix everything well.
6. Add ¼ cup roasted peanuts and ¼ cup masala chana. This is Haldiram’s masala chana.
7. Then, add the puffed rice.
8. Add ¼ to ½ teaspoon red chili powder, ½ teaspoon chaat masala powder and black salt or regular salt as needed.
9. Toss and mix everything quickly.
10. Add ½ tablespoon lemon juice.
11. Add 2 to 3 tablespoons chopped coriander leaves.
12. Add fine sev (fried gram flour vermicelli).
13. Mix quickly. Check the taste and add more black salt, red chili powder, chaat masala powder or lemon juice if required.
14. Serve raw Mango Chaat immediately in plates on bowls, as it gets soggy quickly. Garnish with some more sev and coriander leaves if you like.
The most apt way to serve this Mango Bhel is that you must consume it immediately, or else the puffed rice (murmura) in it will become soggy and loose its crispiness. Garnish with some more sev or coriander leaves before serving, if you like.
If you’re a bachelor, then this Mango Chaat can be your go-to dish on days when you want to eat something wholesome, without spending hours and hours in the kitchen. Hassle-free, easy to make and requires no special skills.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Mango Chaat | Mango Bhel
- 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
- 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.
- Add more or less of the spices and seasonings according to your taste preferences.
- You can choose to skip adding the potato.
- Tomatoes can also be skipped in the recipe.
- For a sweet and tangy taste, add a few tablespoons of sweet tamarind chutney.
- The recipe can be scaled to make a big batch.
This Mango Chaat recipe post from the archives first published in May 2015 has been updated and republished on May 2022.