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This article was first published 2 years ago  » Getahead » Food » Mango Recipe: Aam Khasta Kachori

Mango Recipe: Aam Khasta Kachori

April 29, 2021 12:54 IST
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Maharaj Hemaram Choudhary, of the Rasovara chain of Rajasthani food restaurants, presents his mango-inspired creations for the season.

His recipe for Aam Khasta Kachori is a delicious way to turn mangoes into a fried snack.

The lightly tempered and delicately flavoured Mango Fajeto, a kind of kadhi, makes for an excellent weekend meal when paired with steamed rice.

Photograph: Kind courtesy Rasovara

Aam Khasta Kachori

Servings: 10


For the dough

  • 2 cups maida or all-purpose flour
  • 4 tsp ghee
  • Salt to taste
  • Water as required
  • Oil for deep frying the kachoris

For the filling

  • 1 ripe mango, cut into cubes
  • ½ cup split yellow mung dal
  • ½ tsp saunf or fennel seeds
  • 1 tsp jeera or cumin seeds
  • A pinch of hing or asafoetida
  • 1 tsp red chilly powder
  • ½ tsp haldi or turmeric powder
  • Salt to taste
  • 1 tbsp besan or gram flour
  • ½ tsp crushed black pepper
  • 1 tsp sugar
  • 2 tbsp oil

For serving

  • Aamras or mango puree
  • Imli or tamarind chutney
  • Green chutney
  • Fine-grained sev


For the dough

  • In a bowl, mix all the ingredients together to make a firm dough.
    Cover the dough with a muslin cloth and keep aside for 30 minutes.

For the filling

  • In a heavy-bottomed frying pan heat the 2 tbsp oil over medium heat.
    Add the jeera, saunf and let it splutter.
    Lower the heat and add the hing and then the besan, haldi powder and roast lightly for 2-3 minutes.
    Add the rest of the ingredients and cook for 5 minutes till everything is mixed well.
    Take off heat and cool to room temperature.

For the assembly

  • Divide the dough into 10 equal portions.
    Roll each portion into a small ball and press lightly to flatten.
    With your thumb make a cavity in the centre of the flattened dough piece.
    Fill the cavity with a little of the stuffing and bring the sides together to seal the stuffing inside.
    Flatten it slightly and roll again lightly so you have a tiny stuffed kachori.
  • Repeat this process for the balance 9 balls.
  • In a wok or kadhai or heavy-bottomed, deep frying pan, heat the oil over medium heat and deep fry the kachoris till light brown and crisp.
    Drain the kachoris and transfer to a plate lined with tissue or a paper towel.
    Serve the kachoris warm, along with generous toppings of mango puree, tamarind chutney, green chutney and sev.

Mango Fajeto

Servings: 4


  • ½ cup mango pulp
  • 3 tbsp besan or gram flour
  • ¼ tsp haldi or turmeric powder
  • Salt to taste
  • 3 cups sour buttermilk
  • 2 tbsp oil
  • Pinch of hing or asafoetida
  • ½ tsp jeera or cumin seeds
  • A sprig of curry leaves
  • 3 green chillies, chopped
  • 1 tbsp gur or jaggery
  • Water as required


  • In a bowl, mix the mango pulp with the besan, haldi, salt and buttermilk and beat with a whisk to make a smooth mixture.
    In a wok or kadhai or heavy-bottomed saucepan, heat the oil over medium heat.
  • Add the hing asafoetida, jeera, curry leaves, green chillies and saute for a minute.
    Add the mango mixture and mix.
    Add the jaggery and give it a good stir.
    Add water to get the required consistency.
    Once the mixture comes to a boil, reduce the heat and simmer for 5 minutes.
  • Serve hot with steamed rice./li>

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