Apple Phirni
This zesty, crunchy and hot Thai salad is perfect for summers!
Chef Ripudaman Handa's Apple Phirni recipe

- 1

Cooking Time

-00-00 Min


- Easy

Preparation Time

- 15 Min


  • 4 to 5 kaffir lime leaves
  • 3 to 4 basil leaves
  • 1 tsp red chilli paste
  • 3 red chillies
  • 2 tbsp soy sauce
  • 1 tsp fish oil
  • 3 to 4 tbsp lime juice
  • ½ cup honey
  • Sea salt to taste
  • ½ cup coriander
  • 1 cup raw mango
  • 2 cups raw papaya
  • 1 tbsp spring onion greens
  • 1 cup alfalfa sprouts
  • 2 to 3 tbsp Peanuts
  • crushed
  • 7 to 8 cherry tomatoes
  • 3 green chillies
  • For Garnish: 1 Muskmelon pulp scooped out
  • alfalfa sprouts
  • Peanuts crushed
  • Coriander sprigs


  1. 1

    For the salad dressing blend kaffir lime leaves, basil leaves, red chilli paste, red chillies, soya sauce, fish oil, lime juice, sea salt, honey and coriander.
  2. 2

    In a mixing bowl, add julienned raw mango, papaya, spring onion greens, alfalfa sprouts, crushed peanuts, cherry tomatoes and green chillies.
  3. 3

    Pour some dressing on the salad and toss well.
  4. 4

    To serve the salad, place the salad in the halved and scooped out muskmelon.
  5. 5

    Top it with some more sprouts crushed peanuts and salad dressing.
  6. 6

    Garnish the salad with coriander sprigs and serve.
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About Chef

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Ripu Daman Handa


Ripu Daman Handa’s shows on LF are all about pushing the envelope of how a traditional dish is perceived and presented. From assisting his mother in the kitchen to offering sewa at the Gurudwara kitchen, to acing Masterchef India Season 3, it’s been a delicious journey for this former gym trainer-turned chef.

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