Description
These Crispy Lentil Taquitos with Raw Mango Salsa combine a flavorful spiced chana dal filling wrapped in tortillas and baked or fried to perfection. Paired with a tangy and spicy raw mango salsa, this recipe offers a delightful crunch and vibrant flavors perfect for an appetizer or snack.
Ingredients
Scale
Raw Mango Salsa
- 2 tomatoes, halved
- 1 green mango, halved
- 1 medium onion, halved
- 4–5 garlic cloves
- 1-inch ginger piece
- 1–2 green chilies
- 2 tbsp cilantro with tender stems, chopped
- 1 tsp salt
- 1 tsp sugar
- ½ tsp black salt
- 1 tsp roasted cumin powder
- 1 tbsp oil (for roasting)
- 2 tsp oil (for tadka)
- ½ tsp red chili powder (for tadka)
Chana Dal Filling
- 1 cup chana dal (washed & soaked 2–3 hrs)
- 1 tsp salt (for boiling)
- ¼ tsp turmeric powder (for boiling)
- 1 cup water
- 2 tbsp oil (for filling)
- 1 tsp ginger-green chili paste
- ¼ cup mixed-color bell peppers, diced
- 1½ tsp taco seasoning
- ½ tsp red chili powder or paprika
- ½ tsp roasted cumin powder
- ½ tsp mango powder (amchur)
- ½ tsp garam masala
- 1 tsp oregano
- ½ tsp chaat masala
- Pinch of turmeric powder
- Salt, to taste
- 2 tbsp cilantro, finely chopped
- 2 tsp lemon juice
Assembly
- 8–10 small tortillas or rotis
- 1 tbsp all-purpose flour
- 2 tbsp water (for slurry)
Garnish
- Sour cream, for garnish
- 2 tbsp finely chopped mangoes
- 2 tbsp finely chopped onions
- 2 tbsp finely chopped tomatoes
- 2 tbsp cilantro, finely chopped
Instructions
- Prepare the Raw Mango Salsa: Roast the halved tomatoes, green mango, onion, garlic cloves, ginger piece, and green chilies on a hot griddle or pan for about 10 minutes until nicely charred. Let them cool slightly, then blend with chopped cilantro, salt, sugar, black salt, and roasted cumin powder to form a smooth salsa.
- Add Tadka to Salsa: Heat 2 teaspoons of oil off the flame, add red chili powder to it to make the tadka, then pour this over the prepared salsa. Mix thoroughly and refrigerate the salsa to chill and develop flavors.
- Cook the Chana Dal: Pressure cook the soaked chana dal with 1 teaspoon salt, turmeric powder, and 1 cup water for 3 whistles in an Instant Pot or about 8 minutes, then allow natural pressure release for best texture.
- Make the Filling: In a pan, heat 2 tablespoons of oil, sauté ginger-green chili paste and diced mixed bell peppers briefly until aromatic and slightly softened.
- Combine Cooked Dal and Spices: Add the cooked dal to the pan along with taco seasoning, red chili powder or paprika, roasted cumin powder, mango powder, garam masala, oregano, chaat masala, turmeric powder, and salt to taste. Mix well and cook for 5 to 6 minutes to meld the flavors. Stir in chopped cilantro and lemon juice, then remove from heat.
- Assemble the Taquitos: Spread about 1 teaspoon of raw mango salsa evenly on each tortilla. Add a spoonful of the lentil filling, then roll the tortilla tightly to form a taquito. Seal the edge using a slurry made from 1 tablespoon all-purpose flour mixed with 2 tablespoons water. Repeat for all tortillas.
- Cook the Taquitos: Preheat oven to 350 °F (175 °C). Bake the rolled taquitos for 12–15 minutes until crisp. Alternatively, you may air-fry them at 350 °F for 8–10 minutes, flipping halfway, or pan-fry on medium heat until golden and crunchy.
- Serve: Plate the crispy taquitos, serve alongside the chilled raw mango salsa, and garnish with dollops of sour cream, finely chopped mangoes, onions, tomatoes, and fresh cilantro for a flavorful finish.
Notes
- Soaking the chana dal for 2–3 hours helps speed up cooking and ensures a creamy texture in the filling.
- Roasting the salsa ingredients gives a smoky depth which contrasts beautifully with the fresh garnishes.
- You can substitute small tortillas with rotis if preferred, ensuring they are pliable enough for rolling.
- The flour-water slurry acts as glue to keep the taquitos tightly rolled during cooking.
- For a gluten-free option, use gluten-free tortillas and substitute all-purpose flour with cornstarch for the slurry.
- If air frying, flip the taquitos halfway to ensure even crisping on all sides.
- Leftover filling can be used as a dip with chips or spread on sandwiches.
