How to make Kutchi Mango Phajeta -

A tangy mango flavoured buttermilk preparation

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mango Pulp (मैंगो पल्प), Gram flour

Cuisine : Gujarati

Course : Dals and Kadhis

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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 Gujarati Dal-SK Khazana Moog dal Urad Dal Kadhi Tur Dal Amti

Kutchi Mango Phajeta

Kutchi Mango Phajeta Recipe Card

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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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.