Burmese Green Mango Salad (ThaYat Thee Thoke) | How to make Burmese Green Mango Salad (ThaYat Thee Thoke)

By Trisha Rudra  |  16th Nov 2016  |  
4.5 from 2 reviews Rate It!
  • Burmese Green Mango Salad (ThaYat Thee Thoke), How to make Burmese Green Mango Salad (ThaYat Thee Thoke)
Burmese Green Mango Salad (ThaYat Thee Thoke)by Trisha Rudra
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

22

2

About Burmese Green Mango Salad (ThaYat Thee Thoke) Recipe

The Burmese are known among their iconic dishes for their salads, unlike their western counterparts, Burmese salads come with a plethora of toppings, crisp, sweet, nutty, bitter-sweet, and often fermented. This Green Mango or Raw Mango Salad is one of the pet favourites.

Burmese Green Mango Salad (ThaYat Thee Thoke), a deliciously finger licking recipe to treat your family and friends. This recipe of Burmese Green Mango Salad (ThaYat Thee Thoke) by Trisha Rudra will definitely help you in its preparation. The Burmese Green Mango Salad (ThaYat Thee Thoke) can be prepared within 10 minutes. The time taken for cooking Burmese Green Mango Salad (ThaYat Thee Thoke) is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Burmese Green Mango Salad (ThaYat Thee Thoke) step by step. The detailed explanation makes Burmese Green Mango Salad (ThaYat Thee Thoke) so simple and easy that even beginners can try it out. The recipe for Burmese Green Mango Salad (ThaYat Thee Thoke) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Burmese Green Mango Salad (ThaYat Thee Thoke) from BetterButter.

Burmese Green Mango Salad (ThaYat Thee Thoke)

Ingredients to make Burmese Green Mango Salad (ThaYat Thee Thoke)

  • Green mango, grated finely - 1
  • onion - 3 to 4 medium sliced finely, divided into two parts (keep 4 tbsp aside for frying)
  • garlic - 10 to 12 cloves, sliced finely
  • Roasted peanuts - a handful, crushed
  • Roasted white sesame/til - 2 to 3 tbsp
  • Dry red chillies, coarsely grounded/Red chili flakes - 2 tsp
  • Sattu/Roasted chickpea powder/Roasted besan - 1/2 cup
  • oil - for frying
  • salt - to taste

How to make Burmese Green Mango Salad (ThaYat Thee Thoke)

  1. Heat oil in a small pan over medium-low heat, enough for deep-frying.
  2. In multiple batches, deep fry the sliced onions (reserve 1/2 an onion or 4 tbsp sliced onion) until they are light brown and crisp. Drain over paper towels, let it cool completely and store in an air-tight jar.
  3. In the same oil, deep fry the thinly sliced garlic until they are golden brown and crisp. Drain over paper towels, then let it cool completely and store in an air-tight jar.
  4. In the same oil, deep fry the dry long red chilies until they are slightly browned. Drain over paper towels, then let it cool completely and grind into a powder form. Store in an air-tight jar.
  5. Turn off heat, once the oil has cooled, transfer it to a clean and dry jar. (Use this magic oil to dress this salad.)
  6. Just before serving, combine the grated raw mango, fried onions, garlic, fresh onion slices, roasted chickpea powder, crushed peanuts, magic oil and salt. Stir it well to combine. It will be a little sticky, but that's how it's supposed to be.
  7. Just before serving, top it with roasted sesame seeds and crushed red chilli or chilli flakes.

My Tip:

Don't assemble the salad until it is serving time or it will lose it's crispiness.

Reviews for Burmese Green Mango Salad (ThaYat Thee Thoke) (2)

Bindiya Sharma2 years ago

love the use of tangy green mango in a salad!
Reply

Shiva Pande2 years ago

Looks super amazing!
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