Mango Raita Recipes

Steps:

• Peel the mangoes and cut the flesh off the pit, cut flesh into 1/4-inch dice. Place in a bowl with the tomatoes, onion and jalapeno and gently mix.
• In a separate bowl, mix the yogurt and garam masala. Fold the yogurt into the fruit, season with the salt, and gently fold in the cilantro.
• Cover and refrigerate at least 1 hour, but no longer than 2. Stir well before serving.

Steps:

• Peel the Mango and dice into 1/2 inch cubes (work over a bowl so you do not lose any juice).
• Stir in Yogurt.
• Transfer to a serving bowl, sprinkle with the Garam Masala and a very few drops of oil.
• Serve.

Steps:

• Toss all ingredients in medium bowl to combine. (Raita can be prepared 1 day ahead. Cover and refrigerate.)

Steps:

• For the bhajis, mix the korma paste with 250ml cold water. Mix the flour, baking powder and spices in a large bowl, then pour in the water and mix to a thick batter. Stir in the onions and butternut squash.
• Mix the raita ingredients, warm the rotis and toss together the lettuce, cucumber and mint leaves - dress with some lemon juice.
• Heat about 5cm of oil in a big wok or deep pan. Add a drop of the batter - when it rises to the surface, bubbling and browning, then the oil is hot enough.
• Add heaped tbsps of the bhaji mixture to the oil, a few at a time, and cook for a few mins, turning occasionally, until evenly browned and crispy - this should take about 5-6 mins. Lift out onto kitchen paper, sprinkle with a little salt and keep warm in a low oven while you cook the rest.
• Assemble rotis with a few bhajis, a handful of mint salad and a dollop of mango raita, then roll up and eat.