Short description

I bring you a playful fusion snack—crispy taquitos filled with spiced chana dal, served alongside a tangy raw mango salsa topped with a bold red chili tadka. It’s a vibrant mix of textures and flavors that’s perfect for summer snacking or casual entertaining.

Crispy Lentil Taquitos with Raw Mango SalsaCrispy Lentil Taquitos with Raw Mango Salsa

Why You’ll Love This Recipe

I love how these taquitos combine the crispiness of Mexican-style rolls with Indian spices. The chana dal adds a hearty, nutty bite without cheese, while the raw mango salsa is refreshingly tangy and brightened with a sizzling chili tempering. I find them fun to prep ahead, easy to customize, and absolutely addictive to eat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Raw Mango Salsa:

2 tomatoes, halved
1 green mango, halved
1 medium onion, halved
4–5 garlic cloves
1″ ginger piece
1–2 green chilies
2 tbsp cilantro with tender stems, chopped
1 tsp salt
1 tsp sugar
½ tsp black salt
1 tsp roasted cumin powder
1 tbsp oil (for roasting)

Tadka (Tempering):

2 tsp oil
½ tsp red chili powder

For Boiling:

1 cup chana dal (washed & soaked 2–3 hrs)
1 tsp salt
¼ tsp turmeric powder
1 cup water

Lentil Filling:

2 tbsp oil
1 tsp ginger-green chili paste
¼ mixed-color bell peppers, diced
1½ tsp taco seasoning
½ tsp red chili powder or paprika
½ tsp roasted cumin powder
½ tsp mango powder (amchur)
½ tsp garam masala
1 tsp oregano
½ tsp chaat masala
pinch of turmeric powder
salt, to taste
2 tbsp cilantro, finely chopped
2 tsp lemon juice

Taquitos:

8–10 small tortillas or rotis
Flour slurry (1 tbsp all-purpose flour + 2 tbsp water)

Garnish:

Sour cream
2 tbsp finely chopped mangoes
2 tbsp finely chopped onions
2 tbsp finely chopped tomatoes
2 tbsp cilantro, finely chopped

Directions

Make the raw mango salsa
I roast tomatoes, mango, onion, garlic, ginger, and chilies on a griddle until charred (about 10 minutes). Once cooled, I pulse them with cilantro, salt, sugar, black salt, and cumin. I then heat oil off-flame, stir in chili powder, pour the tadka over the salsa, mix, and chill.
Cook the chana dal
I pressure cook the soaked dal with salt, turmeric, and water (3 whistles) or use an Instant Pot (8 min high, natural release).
Prepare the lentil filling
In a pan, I heat oil, sauté ginger-green chili paste and bell peppers briefly, then add cooked dal and all spices. I stir in cilantro and lemon juice, cook for about 5–6 minutes, and turn off the heat.
Assemble the taquitos
I spread 1 tsp salsa on each tortilla/roti, add a spoonful of filling at one end, roll tightly, sealing edges with flour slurry. I repeat to make 8–10 taquitos.
Cook the taquitos
- Bake: Preheat oven to 350 °F (175 °C), brush taquitos with oil, bake 12–15 min till crisp.
- Air‑fry: Preheat air-fryer 350 °F, oil the taquitos, air-fry 8–10 min, flipping midway.
- Pan‑fry: Brush with oil, cook in hot pan until golden and crisp all over.
Serve
I serve the taquitos whole with chilled salsa and garnish with sour cream, chopped mango, onions, tomatoes, and cilantro.

Servings and timing

Servings: Makes about 8–10 taquitos (serves 4–6 people).
Prep time: 30 minutes
Cook time: 30 minutes
It takes me roughly an hour from start to finish, though you can prep salsa and filling ahead to save time.

Variations

I might swap chana dal with mashed chickpeas, spicy potatoes, or sautéed mushrooms for different fillings.
For a gluten-free version, I use corn tortillas or gluten-free flatbreads.
I adjust spice levels—want more heat? I add extra chili powder or fresh chilies to the filling or salsa.

storage/reheating

I store cooked taquitos in an airtight container in the fridge for up to 3 days; I keep salsa separate in a cool spot. To reheat, I pop taquitos in the oven (350 °F for 8–10 min) or air-fryer (5–7 min) until crisp again. Salsa stays fresh for about 2–3 days chilled.

FAQs

What can I do with leftover raw mango salsa?

I love using it as a salad topping or mixing a spoonful into yogurt or cream cheese for a quick dip. It also pairs well with grilled meats or roasted veggies.

Can I make this recipe vegan?

Yes! I simply skip the sour cream garnish or replace it with coconut yogurt or vegan cashew cream.

How spicy are these taquitos?

They carry a moderate heat—I balance green chilies and red chili powder in the filling, and the tadka gives salsa a gentle smoky kick. I can easily tweak it up or down depending on the crowd.

Can I freeze cooked taquitos?

Absolutely. I freeze them on a baking sheet until solid, then transfer to freezer-safe bags for up to 2 months. I reheat them straight from frozen in the oven or air-fryer.

What else can I serve with them?

I love pairing with cilantro-lime rice, a green salad, or black bean soup. For a full spread, guacamole and pico de gallo are great companions.

Conclusion

I find these Crispy Lentil Taquitos with Raw Mango Salsa to be a joyful mash‑up of Indian and Mexican flavors—crunchy, spicy, tangy, and bursting with color. They’re fun to roll, easy to prep ahead, and endlessly adaptable. Perfect for summer gatherings or whenever I want a crowd-pleasing appetizer with a twist.