Crispy Lentil Taquitos with Raw Mango Salsa
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! 😍
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:
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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.
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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.
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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:
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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.
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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:
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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.
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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.
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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.