6 Regional Indian Snacks That Compliment Raw Mango Beverages
The Indian subcontinent is a culinary paradise for anyone fond of trying out different local recipes. Every region has its own ingredient and flavour preferences and this diversity is visible in the making of snacks and appetisers too, which are filled with lots of flavour.
Come summer, when it is time to utilise raw mangoes in making different cocktails and mocktails, it is only evident that these snacks are prepared for tea time or as appetisers for a dinner party which pair well with this fruit.
Read on below to know more about some of the regional Indian snacks that compliment raw mango beverages:
Jhalmuri
Recommended Pairing: Aam Panha
A snack munched on at tea time in many regions of West Bengal, jhalmuri is spicy puffed rice flavoured with chillies and peanuts. Jhalmuri is a readily available street snack that can be brought home on a summer evening to be had with freshly made aam panha. Little slivers of raw mango are also added to the jhalmuri in summers for a seasonal touch. Pair this jhalmuri with the panha made from a mix of raw mango pulp and sugar. Add lots of ice cubes to the aam panha to balance the heat of the jhalmuri.
Dhokla
Recommended Pairing: Raw Mango Infused Chaas
One of the most well-known regional Gujarati snacks, the dhokla has made its mark around the world because of its airy texture, bright colour and delicious flavour. Prepare mint chutney to go with the dhokla made from besan flour. What accompanies a raw mango infused chaas rather well in summer weather is this freshly made dhokla drizzled with a tempering of mustard seeds, curry leaves, cumin and red chillies.
Kothimbir Vadi
Recommended Pairing: Raw Mango And Kokum Gin Fizz Cocktail
An appetiser originating from Maharashtra, the kothimbir wadi is known for its slightly spicy flavour and umami quality. Made out of fresh coriander and besan flour, it is deep fried and served as an appetiser at dinner gatherings. This small bite sized dish pairs really well with a raw mango and kokum gin fizz made out of Tanqueray No. 10 because its spicy quality undercuts some of the sour and herby elements of this summertime cocktail. Add raw mango pulp to the kokum and gin mix to introduce a textural layer into the alcoholic drink.
Pyaaz Kachori
Recommended Pairing: Raw Mango Mojito Cocktail
When in Jaipur, one inevitably stops at a local halwai to buy the pyaaz kachori. With a crunchy yet chewy exterior and an interior carrying the subtle hint of onion stuffing, the pyaaz kachori can be an ideal snack to serve with cocktails while hosting dinner at home. The kachori’s spiciness is perfectly balanced by the tanginess of the raw mango mojito made with the addition of aam panha concentrate to a classic mojito recipe.
Aloo Tikki
Recommended Pairing: Smoky Raw Mango Whisky Sour Cocktail
Crispy potato patties that are lightly spiced with chilli powder and flavoured with cumin and coriander powder, aloo tikkis are a classic snack from the Punjab region. A popular street food, aloo tikki is served with mint chutney and carries a slight heat. The tanginess of raw mangoes balances out some of this flavour. Add raw mango pulp to a smoky whisky sour made out of premium Johnny Walker Black Label whose bitter and tangy notes will compliment the aloo tikki.
Sundal
Recommended Pairing: Spiced Raw Mango Buttermilk
Sundal means stir fried chickpeas tossed in a classic tempering of oil and mustard seeds with a bit of coconut. It is often had in the afternoon as a crunchy snack in summer weather. Pair the sundal with raw mango buttermilk for a contrasting combination of crispy and smooth textures. Cut up green chillies and add them to the buttermilk for imbuing it with a spicy touch.
Drink Responsibly. This communication is for audiences above the age of 25.
