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Mango Chaat | Mango Bhel
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.
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
Snacks, Starters
Cuisine:
Indian
Diet:
Gluten Free, Vegan
Difficulty Level:
Easy
Servings:
3
Author:
Dassana Amit
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
US Customary
-
Metric
Instructions
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.
Notes
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.