Burmese Raw Mango Salad or Thayat Thee Thoke
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
  • 1 qt Raw Green Mango (Finely Grated)
  • 4 qt Onions (Finely Sliced)
  • 12 qt Garlic Cloves (Finely Sliced)
  • 1 cup Roasted Peanuts (Crushed)
  • 3 tbsp White Sesame Seeds (Dry Roasted)
  • 2 tsp Red Chili Flakes
  • 1/2 cup Roasted Besan (You can also use Chana Sattu)
  • 1 tsp Salt (As per taste)
  • 2 cup Oil (For Frying)
Instructions
  1. Heat oil in a small pan over medium-low heat, enough for deep frying.
  2. Deep fry half of the sliced onions until golden brown and crisp. Drain them over paper towels, let them cool completely, and store them in an airtight jar.
  3. In the same oil fry the thinly sliced garlic cloves until golden brown and crisp. Drain them over paper towels, cool them completely, and store them in an airtight jar.
  4. In the same oil, fry the dry long red chilies until slightly brown. Drain them over paper towels, cool them completely, and grind them in powder form. Store in an airtight jar.
  5. Turn off the heat,once the oil has cooled ,transfer it to a clean and dry jar.Use this magic oil for dressing this salad.
  6. Just before serving Combine the grated raw mango,fried onions,fried garlic,fresh onion slices,roasted chickpea powder,crushed peanuts,magic oil and salt.Mix it well.
  7. Top it with roasted sesame seeds and crushed red chili while serving.