To begin making the Chatpata Aam Panna Recipe, first we will cook the mangoes.

Peel the skin of the mango and place the whole raw mango into the pressure cooker with 1/4 cup of water. Pressure cook the mango for 3 to 4 whistles and turn off the heat.

Allow the pressure to release naturally. Once the pressure releases, squeeze out the pulp from the raw mango until all the pulp is out. Discard the see of the mango.

You can either puree this pulp or mash it with a potato masher, depending on the texture you want from the Aam Panna Spritzer. 

Roast the fennel seeds in a pan over medium heat until crisp. Once the fennel seeds are roasted, crush them with a pestle and mortar and keep aside.

Once you have the raw mango pulp ready, add the cardamom powder, black pepper powder, crushed fennel seeds, kala namak. Stir well to combine.

When you are ready to serve, pour the Bisleri Fonzo into the raw mango pulp, some ice cubes and stir well to combine.

Pour the Chatpata Aam Panna into serving glass and serve chilled immediately. 

Serve Chatpata Aam Panna with Raj Kachori Recipe or Bhel Puri With Raw Mango Recipe when you have a chaat party at home.