Chaats – of any form – form an integral part of Indian cuisine (especially street cuisine). More often than not, we crave a generous helping of one of these chaats with our evening cup of tea. And why shouldn’t we? There’s only so much Parke-G that we can dip in our chai, after that it’s just a flavored soggy lump.
The raw mango chaat is a zest blend of tangy raw mangoes, crunchy rice puffs, and zingy Indian spices. The tangy and spicy mix makes for a delectable evening snack. Follow this recipe to pamper yourself with this tangy decadence.
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On a low flame, roast the puffed rice till it becomes crisp. Keep aside.
Take ½ cup tightly packed finely chopped raw unripe mango in a mixing bowl.
Add ½ cup chopped boiled potato, ¼ cup finely chopped onion, ¼ cup finely chopped tomatoes, and 1 teaspoon finely chopped green chilies and mix well.
Add ¼ cup roasted peanuts and ¼ cup masala chana, then add the puffed rice.
Add ¼ to ½ teaspoon red chili powder, ½ teaspoon chaat masala powder and black salt. Toss and mix everything.
Add the lemon juice and chopped coriander leaves.
Add fine sev and mix rigorously.
Serve raw mango chaat immediately before it gets soggy quickly.