Mooli Mango Muthia

It's the season of Mangoes, and I need not explain how much I love them. Alphanso, king of all mangoes, is indeed deliciously sweet and tender. It has been years since I have enjoyed this Indian Mango. In thes 3 to 4 months of Mango season in India, all meals and menus are planned around this delicious fruit. Not just desserts, but raw and ripe mangoes are used from appetizers, soups, rice, salads, to, yes, just a bowl is ripe mango goodness.

Today, I tried adding mango to this delicious bite size radish appetizer that my mom would make. This was a great twist to the traditional dish. Mangoes provide sweet and tartness to the appetizers. Green chillies provide a delicious kick for spice lovers!

Ingredients:
1 ripe mango
1 cup grated radish
1 tsp. red chilli powder
2 tsp. cariander powder
salt to taste
2 tbsp. jaggery
1+1/2 cup whole wheat flour
3/4 cup chick pea flour/besan
2 tbsp. oil
1 tsp. mustard seeds
1 chopped green chilli
2-3 dry red chillies
1 tsp. sesame seeds
Fresh cilantro/coriander leaves for garnishing

• Grate radish and mango in a large bowl
• Add chopped green chilli, 1 tsp. red chilli powder, 2 tsp. coriander powder, 1 tsp salt and 2 tbsp jaggery. Radish and mangoes start to sweat and ooze out moisture, which will be used to make a soft dough.
• Add 1 1/2 cup whole wheat flour and 3/4 cup of chick pea flour/besan. 
• Divide into 4 or 5 parts.
• Grease your hands and roll each portion into a log.
• Set up a steamer. With some water in a large pan and a metal ring. Place a sieve over the ring.  
• Place each muthia log in the sieve. Cover the pan and steam for 15-20 minutes. Test by piercing a knife in the center. If it come out clean, it is done.
• Cool and cut into 1/2 inch pieces. 
• Heat 2 tbsp. oil in a pan. Add 1 tsp. mustard seeds, 1 chopped green chilli and few dry red chillies. Add 1 tsp sesame seeds. Add sliced muthias. Toss lightly and shallow fry till golden brown. 
• Serve as is or with ripe mangoes.
• The balance of sweet, sour, spice from crunchy muthias complement the sweetness of super sweet ripe mangoes, and is just out of this world. I loved it!

Here is step-by-step recipe:

Imagine this combination of

Radish: crisp and pungent, Mango: sweet, sour, and soft, and Green Chillies: spice.

Grate radish and a mango.

Around 1 cup of grated radish.

Not an over ripe mango. I like the tartness of slightly raw one.

Add chopped green chilli, 1 tsp. red chilli powder, 2 tsp. coriander powder,
1 tsp salt and 2 tbsp jaggery.

Mix all these well and let them rest for 10 to 15 minutes.

Radish and mangoes start to sweat and ooze out moisture, which will be used to make a soft dough.

Add 1 1/2 cup whole wheat flour and 3/4 cup of chick pea flour/besan. 

Add more flour if the dough seems very sticky.

Divide into 4 or 5 parts.

Grease your hands and roll each portion into a log.

Set up a steamer. With some water in a large pan and a metal ring. Place a sieve over the ring. 

Place each muthia log in the sieve. Cover the pan and steam for 15-20 minutes. Test by piercing a knife in the center. If it come out clean, it is done.

Cool and cut into 1/2 inch pieces.

Heat 2 tbsp. oil in a pan. Add 1 tsp. mustard seeds, 1 chopped green chilli and few dry red chillies. Add 1 tsp sesame seeds. Add sliced muthias. Toss lightly and shallow fry till golden brown.

Serve as is or with ripe mangoes.

The balance of sweet, sour, spice from crunchy muthias complement the sweetness of super sweet ripe mangoes, and is just out of this world. I loved it!

You got to try this!!