Description

Crispy Lentil Taquitos with Raw Mango Salsa combine the smoky flavors of charred vegetables and tangy raw mango salsa with a flavorful spiced chana dal filling. Rolled in tortillas and baked or air-fried until crisp, these taquitos are a delicious, protein-rich vegetarian snack or appetizer perfect for gatherings or a tasty meal.

Ingredients

Scale

Salsa Ingredients

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)

Filling Ingredients

1 cup chana dal (washed & soaked 2–3 hours)
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 Ingredients

8–10 small tortillas or rotis
1 tbsp all-purpose flour
2 tbsp water (for slurry)

Garnish Ingredients

Sour cream, for garnish
2 tbsp finely chopped mangoes
2 tbsp finely chopped onions
2 tbsp finely chopped tomatoes
2 tbsp cilantro, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

Roast and Blend Salsa: Roast tomatoes, green mango, onion, garlic, ginger, and green chilies on a griddle or pan for about 10 minutes until they are nicely charred. Let them cool slightly, then blend with cilantro, salt, sugar, black salt, and roasted cumin powder to create a smoky and tangy salsa.
Prepare Tadka for Salsa: Heat 2 teaspoons of oil off the flame, add red chili powder, then pour this tempering (tadka) over the salsa mixture. Stir well and chill the salsa in the refrigerator to let flavors meld.
Cook Chana Dal: Pressure cook the soaked chana dal with 1 teaspoon salt, turmeric powder, and 1 cup water for 3 whistles or approximately 8 minutes in an Instant Pot. Allow natural pressure release for perfect texture.
Sauté Aromatics and Peppers: Heat 2 tablespoons oil in a pan over medium heat, sauté ginger-green chili paste briefly until fragrant, then add diced bell peppers and cook for 1–2 minutes.
Make the Filling: Add the cooked chana dal to the pan along with taco seasoning, red chili powder or paprika, roasted cumin powder, mango powder (amchur), garam masala, oregano, chaat masala, a pinch of turmeric, and salt to taste. Stir to combine and cook for 5 to 6 minutes to build the filling’s flavor. Turn off heat and stir in chopped cilantro and lemon juice.
Assemble Taquitos: Spread about 1 teaspoon of the raw mango salsa evenly onto each tortilla. Spoon a generous amount of the lentil filling on top and roll tightly, sealing the edges with a slurry made from 1 tablespoon all-purpose flour mixed with 2 tablespoons water. Repeat for all tortillas.
Cook Taquitos: Bake the rolled taquitos in a preheated oven at 350°F (175°C) for 12–15 minutes until crisp. Alternatively, air-fry at 350°F for 8–10 minutes, flipping halfway through cooking. For another option, pan-fry taquitos in a little oil until golden and crisp on all sides.
Serve: Plate the crispy taquitos with the chilled raw mango salsa and garnish with sour cream, finely chopped mangoes, onions, tomatoes, and cilantro for a fresh, colorful presentation.

Notes

Soaking the chana dal for 2–3 hours ensures it cooks faster and becomes tender.
You can adjust spice levels by varying the amount of green chilies and chili powders.
Using small tortillas or rotis helps achieve better rolling and crispiness.
If gluten-free, substitute all-purpose flour with a gluten-free thickener like rice flour or cornstarch for the slurry.
To make this vegan, omit sour cream or use a plant-based alternative.
Ensure natural pressure release on the Instant Pot to keep the dal texture intact.