Mango Puri Chaat Recipe – Spicy, Sweet & Tangy Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Mango Puri Chaat Recipe – Spicy, Sweet & Tangy Indian Street Food

Hey everyone! If you’re anything like me, you absolutely love a good chaat. There’s just something so satisfying about that explosion of flavors and textures in every bite. Today, I’m sharing one of my all-time favorites: Mango Puri Chaat! It’s the perfect blend of sweet, spicy, and tangy – seriously addictive stuff. I first made this for a summer get-together and it was gone in minutes! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Mango Puri Chaat is a total crowd-pleaser. It’s quick to put together (ready in under 30 minutes!), requires minimal cooking, and is bursting with incredible flavor. The crispy puris, the creamy yogurt, the sweet mango chutney… it’s a party in your mouth! Plus, it’s a fantastic way to enjoy seasonal mangoes.

Ingredients

Here’s what you’ll need to make this delicious Mango Puri Chaat:

• 1 large mango, piece
• 30 puri, pieces
• 0.75 cup curd
• 2 tablespoon milk
• 3 tablespoon sugar
• 0.25 cup mango sweet chutney
• 0.125 cup green chutney
• 1 potato, piece
• 0.5 cup cooked green moong
• 0.5 cup sev
• 0.25 cup coriander leaves
• 1 teaspoon red chilli powder
• 0.75 teaspoon amchoor powder
• 0.5 teaspoon kala namak
• 0.5 cup jaggery
• 0.5 teaspoon roasted cumin seeds powder
• 0.5 teaspoon dry ginger powder

Ingredient Notes

Let’s talk about a few key ingredients that really make this chaat special:

• Kala Namak (Black Salt): Don’t skip this! It adds a unique, slightly sulfurous flavor that elevates the entire chaat. It’s a staple in Indian cuisine, especially for chaats, and really makes a difference.
• Amchoor Powder (Dry Mango Powder): This adds a lovely tanginess that balances the sweetness. It’s made from unripe mangoes and is a fantastic way to add a fruity, sour note.
• Jaggery: I love using jaggery in my mango chutney because it has a beautiful caramel-like flavor that’s so much more complex than regular sugar. It’s an unrefined sugar, common in Indian desserts and adds a lovely depth. If you can’t find it, sugar works too (see FAQs!).

Step-By-Step Instructions

Alright, let’s get to making this chaat!

1. Prepare the Mango Chutney: First, blend the mango until smooth. Then, in a pan, cook the mango pulp with the red chilli powder, amchoor powder, kala namak, jaggery, roasted cumin seeds powder, and dry ginger powder. Add a splash of water if needed, and cook until it thickens to your liking. Set aside to cool.
2. Sweeten the Curd: In a bowl, whisk together the curd, milk, and sugar until it’s smooth and creamy. You want it to be nicely sweetened and pourable.
3. Assemble the Puris: Gently break the top of each puri. This creates a little pocket for all the delicious fillings.
4. Fill ‘Em Up: Fill each puri with a spoonful of boiled and mashed potato and a little bit of cooked green moong. Don’t overfill – you want to be able to drizzle on the chutneys!
5. Layer the Flavors: Now for the fun part! Drizzle a generous amount of mango chutney and green chutney over the potato and moong filling. Then, top with the sweetened curd.
6. Garnish & Serve: Finally, garnish with a sprinkle of sev and fresh coriander leaves. Serve immediately for the best crispy-chaat experience!

Expert Tips

• Crispy Puris are Key: Make sure your puris are nice and crispy! Slightly stale puris actually work best, as they hold their shape better.
• Taste as You Go: Adjust the amount of chilli powder and amchoor powder to your liking. Everyone has a different spice tolerance!
• Don’t Skip the Garnish: The sev and coriander leaves add a lovely texture and freshness.

Variations

Want to customize this chaat? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt (like coconut or soy yogurt) and ensure your sev is vegan-friendly. You can also use maple syrup or agave nectar instead of sugar. My friend, Priya, swears by using cashew cream for extra richness!
• Gluten-Free Adaptation: Just make sure the puris you use are gluten-free. Many Indian stores now carry gluten-free puri options.
• Spice Level: If you’re sensitive to spice, reduce the amount of red chilli powder or even omit it altogether.
• Festival Adaptations: This chaat is amazing for festivals like Holi or Diwali. It’s a festive treat that everyone will enjoy!

Serving Suggestions

Mango Puri Chaat is best served immediately. It’s a fantastic snack, appetizer, or even a light meal. Pair it with a glass of chilled lassi for the ultimate Indian summer treat!

Storage Instructions

Honestly, this chaat is best enjoyed fresh. The puris will get soggy if stored. However, you can make the mango chutney ahead of time and store it in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

• Is this chaat best served immediately? Absolutely! The puris lose their crispness quickly, so enjoy it right away.
• Can I make the mango chutney ahead of time? Yes, you can! It actually tastes even better after the flavors have had a chance to meld.
• What is the best type of puri to use for this chaat? Plain, crispy puris are ideal. You can find them at most Indian grocery stores.
• Can I substitute jaggery with sugar? What’s the difference in taste? Yes, you can use sugar, but jaggery has a more complex, caramel-like flavor. Sugar will still work, but the chutney won’t have the same depth.
• How can I adjust the sweetness/tanginess of the chaat? Adjust the amount of sugar in the curd and the amchoor powder in the chutney to suit your taste.

Enjoy making (and eating!) this Mango Puri Chaat. I hope it brings a little bit of Indian street food magic to your kitchen! Let me know in the comments how it turns out for you. Happy cooking!