When it comes to playful fusion food, these Crispy Lentil Taquitos with Raw Mango Salsa check every box — crisp, colorful, tangy, and full of spice. Inspired by classic Mexican taquitos, this version is rooted in Indian flavors, using spiced chana dal as the filling and pairing it with a refreshing raw mango salsa tempered with a bold red chili tadka. They’re fun to make, even more fun to eat, and perfect for summer snacking, entertaining, or anytime you want something a little extra.

WATCH HOW TO MAKE CRISPY LENTIL TAQUITOS WITH RAW MANGO SALSA:

The recipe starts with the raw mango salsa made with roasted tomatoes, green mangoes, onions, garlic and green chilies, cilantro, and seasoned with roasted cumin powder, and black salt. The twist? A hot tadka made with oil and red chili powder, poured over the salsa to infuse it with smoky heat. The salsa is chilled while you prep the taquitos.

The filling uses cooked chana dal, which holds its texture beautifully and adds a nutty, satisfying bite. It’s sautéed with mixed bell peppers, ginger-green chili paste, and a mix of red chili powder, taco seasoning, and garam masala. The spices layer beautifully into the dal, creating a rich, bold flavor profile without needing any additional cheese or heavy elements. Once cooled, the filling is wrapped into tortillas or leftover rotis and sealed with a simple flour-water slurry.

You can choose how to crisp them up: pan-fried for a golden crunch, or baked/air fried for a lighter finish. No slicing needed — serve the taquitos whole for the full experience. Top them with chilled sour cream, a scattering of chopped mangoes, and fresh pico de gallo. It’s a plate that hits creamy, spicy, tangy, and crispy all in one bite.

These taquitos also make a great prep-ahead dish. Both the filling and salsa can be made in advance, and the rolls come together quickly when you’re ready to serve. Chana dal’s texture holds up especially well, making it ideal for rolling and crisping without getting mushy. Feel free to riff on the idea with other fillings too — mashed chickpeas, spicy potatoes, or even sautéed mushrooms could work beautifully.

If you like this, please try my other recipes:

• Tandoori Tacos with Avocado Crema
• Pyaaz Kachori Taquitos
• Baked Puran Poli Rolls
• Veggie Mexican Lasagna

5 from 2 votes

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Crispy Lentil Taquitos with Raw Mango Salsa

Prep Time

30 mins

Cook Time

30 mins

 

Crispy Lentil Taquitos with Raw Mango Salsa – the ultimate Indian-Mexican fusion snack! 🌮🥭 These crispy chana dal filled taquitos are served with raw mango salsa tempered with a fiery red chili tadka, making for a bold and refreshing take on your typical Mexican fare! ✨

They’re fun to make, even more fun to eat, and perfect for summer snacking, entertaining, or anytime you want something a little extra! 😍

Course: Dinner, Lunch, Main Course, Snack

Cuisine: Fusion, Indian, Mexican

Keyword: party

Custom Category: Dinner, Fusion, Lunch, Main Course, Snacks

Servings: 6

Calories: 253 kcal

Author: Nidhi Bothra

Ingredients

Raw Mango Salsa:

• 2 tomatoes , halved
• 1 green mango , halved
• 1 medium onions , halved
• 4-5 cloves garlic
• 1 inch ginger
• 1-2 green chilies
• 2 tbsp cilantro with tender stems , chopped
• 1 tsp salt , adjust to taste
• 1 tsp sugar
• 1/2 tsp black salt
• 1 tsp roasted cumin powder
• 1 tbsp oil for roasting

Tadka (Tempering):

• 2 tsp oil
• 1/2 tsp red chili powder

For Boiling:

• 1 cup chana dal (yellow split chickpeas lentils) , washed and soaked for 2-3 hours
• 1 tsp salt
• 1/4 tsp turmeric powder
• 1 cup water

Lentil Filling:

• 2 tbsp oil
• 1 tsp ginger green chili paste
• 1/4 mixed color bell peppers , diced
• 1 1/2 tsp taco seasoning
• 1/2 tsp red chili powder , or paprika
• 1/2 tsp roasted cumin powder
• 1/2 tsp mango powder (amchur)
• 1/2 tsp garam masala
• 1 tsp oregano
• 1/2 tsp chaat masala
• pinch turmeric powder
• salt , to taste
• 2 tbsp cilantro , finely chopped
• 2 tsp lemon juice

Taquitos:

• 8-10 small tortillas or rotis
• flour slurry , 1 tbsp all purpose flour mixed with 2 tbsp water

Garnish:

• sour cream
• 2 tbsp mangoes , finely chopped
• 2 tbsp onions , finely chopped
• 2 tbsp tomatoes , finely chopped
• 2 tbsp cilantro , finely chopped

Instructions

Raw Mango Salsa:

1. On a griddle, heat some oil on a medium flame and once hot, roast your tomatoes, green mangoes, onions, garlic, ginger, and green chilies. Cook them for 10 minutes covered until they are charred and tender. Make sure to flip them half way through.

2. Once your roasted vegetables are cooled, pulse all of them, along with some cilantro, and all the spices in a blender. I like to keep the salsa semi-chunky, but you can blend it to your desired consistency. Transfer your salsa to a bowl.

3. In a small pan, heat oil, turn off the flame, stir in red chili powder, and drizzle the tadka over the salsa; mix gently and refrigerate until serving.

Lentil Filing:

1. Cook the dal in 1 cup of water with salt and turmeric in a pressure cooker for 3 whistles on medium heat. If you're using an Instant Pot, pressure cook for 8 minutes on high pressure with natural release.

2. For the filling, heat oil in a pan and add in ginger-green chili paste and bell peppers. Saute it for 2 minutes, we want the peppers to be crunchy. Then add in the boiled chana dal, all the spices, cilantro, and lemon juice. Roast it for 5-6 minutes and switch off the gas.

Taquitos:

1. To assemble the taquitos, take a tortilla (or chapati) and spread 1 tsp of raw mango salsa. Then place a spoonful of lentil filling at one end of each tortilla, roll tightly, and seal the edge with the flour slurry; repeat with remaining tortillas to make 8-10 taquitos.

2. To cook, you can:

   Bake: Preheat oven to 350°F (175°C), place taquitos on a baking sheet lined with parchment, brush lightly with oil, and bake for 12–15 minutes until crisp.

   Air fry: Preheat air fryer to 350°F (175°C), brush taquitos with oil, and air fry for 8–10 minutes until golden and crispy, flipping halfway through.

   Pan-fry: Brush with oil and cook in a hot pan until golden and crisp on all sides.

3. Serve whole taquitos with chilled raw mango salsa on the side; garnish with sour cream, chopped mangoes, onions, tomatoes and cilantro for a bright, flavorful finish.

Recipe Video

Nutrition Facts

Crispy Lentil Taquitos with Raw Mango Salsa

Amount Per Serving

Calories 253 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Sodium 1017mg44%

Potassium 546mg16%

Carbohydrates 33g11%

Fiber 8g33%

Sugar 12g13%

Protein 8g16%

Vitamin A 991IU20%

Vitamin C 30mg36%

Calcium 67mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.