Scrumptious Uncooked Mango Pakora Recipe by Chef Rajinder Sareen, Sheraton Grand Pune

Uncover the pleasant Uncooked Mango Pakora Recipe by Chef Rajinder Sareen of Sheraton Grand Pune Bund Backyard Resort, a tangy twist on a basic Indian snack.

Raw Mango Pakora Recipe by Chef Rajinder Sareen, Sheraton Grand Pune Bund Garden Hotel
Uncooked Mango Pakora Recipe by Chef Rajinder Sareen, Sheraton Grand Pune Bund Backyard Resort

Within the spirit of embracing the upcoming summer time season with zest, we’re thrilled to introduce you to a different pleasant recipe from Chef Rajinder Sareen on the Sheraton Grand Pune Bund Backyard Resort.

Chef Sareen has shared his tantalizing Uncooked Mango Pakora recipe, providing a singular and tangy twist to the standard pakora expertise. Because the temperatures rise, there’s nothing fairly like the mix of crispy, golden-brown pakoras paired with a cup of chai to your night chill periods.

Chef Sareen’s recipe expertly balances the flavours and textures, leading to a mouthwatering snack that’s excellent for having fun with throughout lazy summer time afternoons or as a flavorful addition to any gathering.

Right here is the total recipe for Uncooked Mango Pakora by Chef Rajinder Sareen:


For Mango Chutney:

  • 1 ripe mango, peeled and diced
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 tsp grated ginger
  • 1/2 tsp purple chilli powder
  • 1/4 tsp floor cumin
  • Salt to style

For Pakoras:

  • 1 cup chickpea flour (besan)
  • 1/4 cup rice flour
  • 1/2 tsp baking soda
  • 1/2 tsp turmeric powder
  • 1 tsp purple chilli powder
  • 1/2 tsp garam masala
  • Salt to style
  • 1/2 cup water (regulate as wanted)
  • Oil for frying


Put together Mango Chutney:

  • In a saucepan, mix diced mango, sugar, water, grated ginger, purple chilli powder, floor cumin, and salt.
  • Prepare dinner over medium warmth, stirring sometimes, till the mango softens and the combination thickens about 15-20 minutes. Let it cool.

Put together Pakora Batter:

  •    In a mixing bowl, mix chickpea flour, rice flour, baking soda, turmeric powder, purple chilli powder, garam masala, and salt.
  •    Regularly add water and whisk till you’ve got a easy batter with a thick consistency. It ought to coat the again of a spoon.
  • Warmth oil for frying in a deep frying pan or kadhai over medium-high warmth.
  • As soon as the oil is scorching, drop spoonfuls of the mango chutney into the pakora batter and gently fold them in till coated.
  • Utilizing a spoon or your palms, rigorously drop small parts of the pakora batter into the new oil. Fry in batches, ensuring to not overcrowd the pan.
  • Fry the pakoras till they’re golden brown and crispy, about 3-4 minutes per batch. Take away them utilizing a slotted spoon and drain them on paper towels to take away extra oil.
  • Serve the Mango Chutney Pakoras scorching along with your favorite chutney or dipping sauce.

Learn extra: Meals Voyager

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