Chef-Special Mango Snack Recipes To Pair With Evening Tea

You can never have enough mangoes! Whether you’re slicing mangoes up and serving them after dinner, adding them to your evening smoothies, making melt-in-mouth desserts, or whipping up mango-based snacks, mango is the one fruit that fits into all recipes. No matter if your favourite snack is samosa or dhokla, the added twist of the ‘King of fruits’ can make every dish better. 

So, if you are looking for interesting ways to make traditional Indian mango snacks, this is just the right article for you. Here is a curated list of recipes specially prepared for the summer season by Khandani Rajdhani’s Corporate Chef, Maharaj Bhawar Singh. Why don’t you follow these steps and munch on these snacks with your evening tea?

Aam Khasta Kachori

Kachori Dough Ingredients:

  • Maida – 2 cups
  • Ghee – 4 tsp
  • Salt to taste
  • Water – To make a hard dough

Method:

  1. Mix all the ingredients together in a mixing bowl and make a firm dough.
  2. Keep covered for 30 minutes.

Kachori Filling Ingredients:

  • Split Moong dal – ½ cup
  • Sauf – ½ tsp
  • Jeera – 1 tsp
  • Hing – 1 pinch
  • Red Chilli Powder – 1 tsp
  • Haldi Powder – ½ tsp
  • Salt – to taste
  • Besan – 1 tbsp
  • Black pepper crushed – ½ tsp
  • Sugar – 1 tsp
  • Oil – 2 tbsp

Method:

  1. Take a frying pan and heat the oil, add jeera and saunf for tempering.
  2. Add the besan, haldi powder, and slightly roast it for 2 to 3 minutes.
  3. Add the rest of the ingredients to the pan and cook for 5 minutes till all the ingredients are well mixed, and keep aside to cool the mixture to room temperature.
  4. Divide the dough into 10 equal portions.
  5. Shape each portion into a small ball and press it slightly to flatten it.
  6. Press the centre of the flattened dough ball and make a cavity with your thumb.
  7. Fill the cavity with the stuffing and bring the sides together to seal the stuffing inside.
  8. Roll back the dough and flatten it slightly.
  9. Fry the Kachori in medium hot oil till brown and crisp. Serve hot with green chutney.

Kacchi Kairi Khichiya Chaat

Ingredients:

  • Khichiya papad
  • Onion
  • Tomato
  • Chaat Masala
  • Roasted Peanuts
  • Red Chilli Powder
  • Lime Juice
  • Fresh Corriander
  • Black Salt

Method:

  1. Deep fry the khichiya papad and drain the excess oil.
  2. Chop the onion, tomato, add lemon juice, and the rest of the ingredients and mix well to make a kachumber.
  3. Break the papad into medium-sized bits and toss it in the kachumber.
  4. Place on the plate and garnish with chopped coriander, chaat masala, red chilli powder and freshly cut coriander.

Khatta Meetha Samosa

Ingredients For The Pastry:

  • 2 cups maida
  • ¼ cup ghee
  • Salt to taste
  • For the filling
  • ¼ cup Bikaneri sev
  • 1 tsp dry coconut
  • 1 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • ½ tsp cumin seeds
  • 1 tbsp chopped cashew
  • 1 tbsp raisins
  • ½ tsp haldi
  • 1 tsp red chilli powder
  • ½ tsp garam masala powder
  • 1 cup boiled potatoes
  • 1 tbsp chopped onion
  • 2 tbsp chopped raw mango
  • 1 tsp chopped coriander
  • ½ tsp sugar
  • Oil for frying

Method:

  1. Mix maida, salt and ghee in a large bowl. Knead the mixture into soft dough by adding a little warm water. Cover the dough with a wet muslin cloth and keep aside for 30- 45 minutes.
  2. For the mixture, in a pan, add a little oil. Add the cumin seeds. Once the seeds crackle, add the fennel seeds and coriander seeds. Roast for a few minutes. 
  3. Add the cashew and raisins and cook again for 1-2 minutes. Add the onion, salt and allow it to cook. Add the dry coconut, turmeric powder, red chilli powder, garam masala, grated raw mango, potatoes and cook for 1-2 minutes.
  4. Add the crushed ghatiya, chopped coriander, sugar and a pinch of salt. Mix the mixture and keep aside
  5. Take the dough and divide it into equal portions. Roll each ball into thick puri. Divide the puri into two portions with a knife.
  6. Take one portion and fold it over, giving it a cone shape. Press the other end on top to stick the two ends to each other. Press it lightly.
  7. Now take the cone, fill it with the mixture and apply a little water and seal the sides. Keep it aside
  8. Take a deep frying pan and heat the oil. Fry the samosa until golden brown.
  9. Once it is ready, take it out of the pan and drain it on absorbent paper. Serve hot with Kairi Kanda Chutney.