How to make Kutchi Mango Phajeta -
A tangy mango flavoured buttermilk preparation
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mango Pulp (मैंगो पल्प), Gram flour
Cuisine : Gujarati
Course : Dals and Kadhis
For more recipes related to Kutchi Mango Phajeta checkout Aamras Ki Kadhi, Aamras Ki Kadhi, Ras No Fajeto , Aam Kadhi (Fajeto) . You can also find more Dals and Kadhis recipes like Masoor Aur Chukandar Ki Dal Tomato Saar Konkani Varan Kadhi Bhel
Kutchi Mango Phajeta Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Kutchi Mango Phajeta Recipe
Mango Pulp 4 tablespoons
Gram flour 1/2 tablespoon
Turmeric powder 1/4 tablespoon
Salt to taste
Buttermilk (sour) 4 cups
Oil 1 tablespoon
Asafoetida a pinch
Cumin seeds 1/2 teaspoon
Curry leaves 4-6
Green chillies chopped 3
Ginger grated 1/2 inch piece
Sugar /jaggery 1 tablespoon
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Take besan in a bowl, add turmeric powder, salt and mango pulp. Mix well and add buttermilk, stirring constantly. Heat oil in a pan.
Step 2
Add asafoetida, cumin seeds, curry leaves, green chillies and ginger. When they begin to change colour, add besan mixture.
Step 3
Mix well adding sufficient water to get a thin consistency. Add jaggery and bring it to a boil. Add chopped coriander leaves and continue to cook for three to four minutes. Serve hot.
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