This raw mango bhel is a summer favourite, sort of girmit style. Puffed rice is tossed with rasam powder, chaat masala, jeera and hot oil, then mixed with grated raw mango and fresh vegetables.
No tamarind needed. The raw mango brings all the tang.
Raw Mango Bhel
Quick Details
Serves: 4
Time: about 10 minutes
Diet: Vegetarian
Serves: 4
Time: about 10 minutes
Diet: Vegetarian
Ingredients
For the masala puri
- 1 1/2 tablespoons rasam powder
- 1 tablespoon chaat masala
- 1/2 tablespoon jeera powder
- 4 tablespoons oil hot
- 200 g puffed rice puri or murmura
- 1 teaspoon hing powder
- salt to taste
For the bhel
- 1 tomato diced
- 1 raw mango grated
- 1 cucumber diced
- 1 carrot grated
- 1 onion finely diced
- coriander and mint chopped
- green chillies minced
- salted peanuts to garnish
Instructions
- Make the masala. In a deep dish, mix the rasam powder, chaat masala, jeera powder and hot oil.
- Coat the puffed rice. Add the puffed rice in batches and mix well. Check for salt and add the hing.
- Prep the vegetables. Chop and grate all the vegetables.
- Mix. In a deep bowl, add 2 to 3 ladles of the masala puri. Add the tomato, raw mango, cucumber, carrot, onion, coriander, mint and green chillies.
- Serve. Garnish with salted peanuts, mix well and serve right away.
Video
Tips for the Best Raw Mango Bhel
- Toss the puffed rice in the spiced oil in batches so every bit is coated.
- Grate the raw mango just before mixing so it stays fresh.
- Mix the bhel just before serving so the puffed rice stays crisp.
- Taste for salt after adding the mango.
Storage
The spiced puffed rice keeps in an airtight jar for a week. Mix with the vegetables fresh.
Frequently Asked Questions
Which mango works best?
Any sour raw mango works. Totapuri is a good choice.
Can I add sev?
Yes. Add a handful of sev on top just before serving.
Make this while raw mangoes are in season and tell me how it turned out. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.
