Mexican Mango Dahi Puri
Mexican Mango Dahi Puri — refreshing and truly stunning, this is hands down the best chaat to make with mango season starting! With a Mexican-inspired chatpata filling that pairs so well with the sweeter notes of the mango, top this off with cilantro mint chutney, tamarind chutney, and bhujiya for the ultimate dish!
Ingredients
Filling:
- 1/4 cup mixed color bell peppers , diced
- 1/2 cup mangoes , diced
- 1/4 cup onions , diced
- 1 tsp green chilies , finely chopped
- 1/2 cup black beans , or rajma (kidney beans)
- 1/4 cup corn
- 1 tsp red chili powder
- 1/2 tsp roasted cumin powder
- 1/4 tsp oregano
- salt , to taste
- 2 tbsp cilantro , finely chopped
- 1/2 tsp chaat masala
Mango Yogurt:
- 1 cup yogurt
- 2 small mangoes , finely chopped (or 1 cup mango pulp)
- 1/4 cup water
- 2 tsp sugar , depending on the sweetness of the mango
- 1 tsp salt
Assembling:
- 35 Pani Puri
- mango puree
- mint cilantro chutney
- tamarind date chutney , store-bought
- sev (bhujiya)
- pomegranate seeds
- roasted cumin powder
- red chili powder
- salt
Instructions
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Mexican Filling: For the filling, mix all the ingredients together.
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Mango Yogurt: Blend the mango and water until it forms a smooth paste. If the mango has too much fiber then you can strain it. Save 1/4 cup mango puree for creating the marble effect. Whisk rest of the puree together with the yogurt, salt, and sugar. Your mango yogurt is ready.
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To assemble, add your mango yogurt in a serving dish. Drizzle some mango puree in a circular motion on top of the yogurt. Use a toothpick to draw outward lines from the center of the dish, creating a marbled effect.
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Fill your puris with the filling, mint cilantro chutney, tamarind date chutney, bhujiya, and pomegranate seeds. Arrange them on top of your marbled mango yogurt and enjoy!