Mango Bajji Recipe 🥭

Mango Bajji With a Delicious Topping

Mango Bajji Recipe Video from Vidyascooking Youtube Channel 🙂 

This is a fun twist on the classic South Indian bajji, made with tangy mango slices instead of the usual vegetables.

The bajjis turn out crisp and golden on the outside, with a soft, sour-sweet bite inside. What makes them truly special is the fresh topping spooned over the top.

The topping adds crunch, freshness, a gentle heat, and a lovely tang, turning a simple fried snack into something colourful, refreshing, and full of flavour.

It is perfect as an evening snack, a tea-time treat, or a tasty starter for guests.

Mango Bajji Ingredients 

6 Slices Totapuri Mango

Bajji Batter

1/2 Cup Shakti Bajji Mix 

1 Tsp Chilli Powder 

1/2 Tsp Salt 

Mango Salad Garnish

1/4 Cup Finely Chopped Onion 

1/4 Cup Finely Chopped Tomatoes 

1/4 Cup Finely Chopped Mango

1/4 Cup Grated Carrots 

5 Sprigs Coriander Leaves Finely Chopped 

2 Green Chilies Finely Chopped 

1/2 Lime

1 Pinch Sambar Powder 

1 Pinch Chilli Powder 

1 Pinch Chaat Masala 

1/4 Tsp Salt 

2 Tbsp Roasted Peanuts

Oil for frying 

Mango Bajji - Prep 

1. Mango Slices • Wash the totapuri mango well and pat dry 

• Chop a large segment using a sharp knife.

• Thinly slice the mango  

2. Bajji Mix • In a mixing bowl, add: ◦ 1/2 cup Shakti bajji mix ◦ 1 tsp chilli powder ◦ 1/2 tsp salt 

• Mix all ingredients till well combined • Dip the mango slices in the dry mix, shake off excess, and reserve  

3. Batter 

• Gradually add water to the remaining dry mix 

• Using a whisk or fork, stir to a smooth batter 

• Consistency should be flowy, not too runny nor too thick. When you dip a finger or spoon, the batter should coat evenly 

• Cover and rest for 15 minutes 

 4. Topping - Chop & Reserve 

• Onion: Peel, wash, finely chop 1 medium onion 

• Tomato: Wash, finely chop 

• Mango: Wash, finely chop 

• Carrot: Wash, peel 1 medium carrot, grate and reserve 

• Coriander leaves: Sort, rinse thrice, drain, pat dry, finely chop 

• Chillies: Wash, pat dry, finely chop 

• Lime: Wash, cut in half  

5. Roasted Peanuts 

• Heat a pan on medium flame 

• Add peanuts, keep stirring until golden

• Transfer to a plate, cool slightly

• Rub and remove the skin, reserve  

6. For Garnish

Reserve separately:

• Finely chopped coriander leaves 

• Lime 

• Roasted peanuts

Prepare Topping:

In a mixing bowl, add 1/4 cup finely chopped onion, 1/4 cup finely chopped tomatoes, 1/4 cup finely chopped mango, 1/4 cup grated carrots, 5 sprigs of finely chopped coriander leaves, and 2 finely chopped green chilies.

Squeeze in the juice of 1/2 lime. Add 1 pinch of sambar powder, 1 pinch of chilli powder, 1 pinch of chaat masala, 1/4 tsp salt, and 2 tbsp roasted peanuts.

Mix all the ingredients well and set aside.

Method:

Heat 2 cups of oil in a wok on medium flame until smoking. Once heated, reduce to low flame.

Mix the batter once. Dip one mango slice at a time until evenly coated. Shake off the excess batter and drop it into the oil.

Fry 2 to 3 slices at a time. Flip every 30 seconds and fry until golden on the edges.

Once fried, use a slotted spoon to drain the excess oil. Place on a kitchen towel or oil draining rack and allow the excess oil to drain.

On a serving plate, arrange a few mango bajjis. Top with a spoonful of salad, and sprinkle some chaat masala and sambar powder.

Garnish with finely chopped coriander leaves and a few roasted peanuts. Serve right away while the bajjis are hot. Enjoy!