Finally, after a long wait, mango season is here. Amid these hot and sweaty days, mangoes are the only reason that make summers enjoyable. This "king of fruits" rules our hearts with its golden-yellow flesh that explodes with a juicy, aromatic, and refreshing taste. Apart from having a delicious taste, mangoes are also packed with nutrients. They are rich in vitamin C, antioxidants, and minerals like copper and folate, along with being low in calories.
This beloved fruit is also very versatile. From smoothies to salads, it can be transformed into a variety of delectable dishes. Talking particularly about Indian cuisine, mangoes can perfectly fit into every meal: pickles, curry, rasam, dal, manga sadam, pachadi, payasam and the list goes on. This fruit is also used for making many delicious Indian desserts such as phirni, shrikhand, sandesh, and kulfi. And how can we forget the classic drinks aam panna and mango lassi.
So, if you are also a fan of mangoes, here are two yummy mango recipes shared by Maharaj Bhawar Singh, Corporate Chef, Khandani Rajdhani. These dishes are available pan India across all outlets:
Mango Khasta Kachori
Ingredients
For Dough
- 2 cup maida
- 2 tablespoons of oil
- Salt to taste
For Stuffing
- ½ cups moong dal (soaked for 2 hours)
- 1 tablespoon green coriander (finely chopped)
- 1 green chilli (finely chopped)
- 1 teaspoon of coriander powder
- 1 teaspoon fennel powder
- ¼ teaspoon red chilli powder
- ½ g asafoetida (1 pinch)
- ½ teaspoon ginger powder (or 1 inch piece grated)
- ½ teaspoon salt
- ¼ teaspoon garam masala
- ½ teaspoon cumin seeds
For Garnish
- 1 tablespoon of roasted dal
- 1 cup ripe mango puree (aamras)
- 1 tablespoon green chutney
- 1 tablespoon of ripe mango cube
Method:
- Take maida in a big bowl, add salt and oil, add a little water at a time, and knead a soft dough, the same as required for making chapatti. Don't knead the dough too much.
- Cover the dough and keep it aside for 15–20 minutes to set.
For Stuffing
- Coarsely grind the soaked moong dal. Preheat the pan and add 3–4 tbsp of oil to it. When the oil is sufficiently hot, add cumin seeds and sauté for a while.
- After sautéing cumin seeds, add asafoetida, green chilli, coriander powder, and fennel powder and sauté the spices for a few minutes.
- Now add grounded dal, salt, garam masala, ginger powder, and red chilli powder. Mix all the ingredients well.
- Stir constantly and cook the dal until it dries up and a nice aroma can be smelled (if the dal sticks to the bottom of the pan, then add some more oil). Take out the roasted dal in a bowl so that it cools quickly.
- Dough is also set. Take a small amount of dough, equal to the size of a lemon, and roll it out giving it a round shape.
- Take one dough ball and flatten it with the help of your fingers, giving it a shape like a bowl. Now fill this bowl with 1 teaspoon of stuffing and lift from all sides to seal the stuffing. Likewise, prepare all Kachori.
For Frying
- Preheat oil in a wok for frying kachori. Oil should be medium hot for frying kachoris, and now roll the stuffed dough ball with your hand or fingers gently into a thick kachori.
- Place the kachoris in medium-hot oil for frying. Place as many kachori as possible in the wok at one time.
- Flip the side when the kachori turn puffy and are slightly brown from beneath. Keep flipping the kachoris and frying them until they turn golden brown in colour.
- Keep the flame low and medium to get crunchy and crusty kachori. Place the fried kachori on a plate with absorbent paper. Likewise, fry all kachoris.
- Decorate kachori with roasted fried moong dal, ripe mango cubes, sev, green coriander chutney, and aamras, and serve.
Mango Gulkand Malpua
Ingredients:
- 100 g maida
- 500 g of wheat flour
- 1 teaspoon powdered green cardamom
- 1 cup of ghee
- 250 g of sugar
- 1 pinch of saffron
- 500 ml of milk
- 2 tablespoons of chopped pistachios
- 250 ml of water
- 50 gm khoya
- 1 tsp rose water
- ½ cup mango pulp
- Gulkand
- ½ cup chopped mango pieces
Method:
- For making sugar syrup, place water in a pan over medium heat. Add sugar to it and stir until fully dissolved. Allow it to cool. mix and keep aside
- Mix maida, wheat flour, khoya, cardamom powder, mango pulp, and milk. Ensure the mixture is of pouring consistency and not too thick.
- Now heat the ghee in a pan over a low flame. Pour a ladleful of the mixture and spread it evenly.
- Keep the flame low and cook until it is light brown on both sides. Remove the cooked malpua and drain the excess ghee.
- Drop the malpua in sugar syrup and allow it to soak for 2-3 minutes. Repeat the same with the remaining batter.
- Drain the malpua from the syrup, garnish with pistachios, chopped rose petals, and kesar rabdi, and serve hot.
- Add gulkand and mango pieces on top of malpua and serve.