Discover the delightful Raw Mango Pakora Recipe by Chef Rajinder Sareen of Sheraton Grand Pune Bund Garden Hotel, a tangy twist on a classic Indian snack.
In the spirit of embracing the upcoming summer season with zest, we are thrilled to introduce you to another delightful recipe from Chef Rajinder Sareen at the Sheraton Grand Pune Bund Garden Hotel.
Chef Sareen has shared his tantalizing Raw Mango Pakora recipe, offering a unique and tangy twist to the traditional pakora experience. As the temperatures rise, there’s nothing quite like the combination of crispy, golden-brown pakoras paired with a cup of chai for your evening chill sessions.
Chef Sareen’s recipe expertly balances the flavours and textures, resulting in a mouthwatering snack that is perfect for enjoying during lazy summer afternoons or as a flavorful addition to any gathering.
Here is the full recipe for Raw Mango Pakora by Chef Rajinder Sareen:
Ingredients:
For Mango Chutney:
- 1 ripe mango, peeled and diced
- 1/2 cup sugar
- 1/4 cup water
- 1 tsp grated ginger
- 1/2 tsp red chilli powder
- 1/4 tsp ground cumin
- Salt to taste
For Pakoras:
- 1 cup chickpea flour (besan)
- 1/4 cup rice flour
- 1/2 tsp baking soda
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1/2 tsp garam masala
- Salt to taste
- 1/2 cup water (adjust as needed)
- Oil for frying
Instructions:
Prepare Mango Chutney:
- In a saucepan, combine diced mango, sugar, water, grated ginger, red chilli powder, ground cumin, and salt.
- Cook over medium heat, stirring occasionally, until the mango softens and the mixture thickens about 15-20 minutes. Let it cool.
Prepare Pakora Batter:
- In a mixing bowl, combine chickpea flour, rice flour, baking soda, turmeric powder, red chilli powder, garam masala, and salt.
- Gradually add water and whisk until you have a smooth batter with a thick consistency. It should coat the back of a spoon.
- Heat oil for frying in a deep frying pan or kadhai over medium-high heat.
- Once the oil is hot, drop spoonfuls of the mango chutney into the pakora batter and gently fold them in until coated.
- Using a spoon or your hands, carefully drop small portions of the pakora batter into the hot oil. Fry in batches, making sure not to overcrowd the pan.
- Fry the pakoras until they are golden brown and crispy, about 3-4 minutes per batch. Remove them using a slotted spoon and drain them on paper towels to remove excess oil.
- Serve the Mango Chutney Pakoras hot with your favourite chutney or dipping sauce.
Read more: Food Voyager
