Mangodi Papad ki Sabzi is a very traditional and lesser-known sabzi from the Shekhawati Region of Rajasthan.
Shekhawati Region of Rajasthan comprises of districts like Jhunjhunu, Sikar, Churu, a part of Jaipur, and Nagaur. This region is famous for its Grand Havelis and Vegetarian Cuisine like Dal Baati Choorma, Gatte Ki Sabzi, Ghevar.
Being a Shekhawati, this recipe is made quite often at my place. This is a simple, yet delicious recipe which can be made in minutes. It is just made with Mangodi (Sun-Dried Moong Dal Dumplings) & Raw Moong Papad, Water, and a few Spices.
Recipe of Mangodi Papad ki Sabzi
- 1 cup Mangodi
- 1 roasted Moong Dal Papad
- 1 Glass Water
- 2 tbsp Ghee
- 1 tbsp spoon Chilli Powder
- 1 tbsp Coriander Powder
- 1 tsp Sugar
- Pinch of Turmeric Powder
- Pinch of Asafoetida
- Salt to Taste
How to Roast Mangodi
- Gently crush the Mangodi using a Mortar and Pestle to small pieces.
- In a pan, add half teaspoon ghee, and roast the mangodi till golden brown and aromatic.
- Remove in a bowl and keep aside
- Break the Papad with hand into small pieces
- In a bowl mix all the spices and water.
- In a pan, heat the remaining ghee, and add asafoetida, and jeera.
- Once the Jeera turns slightly brown, add the Spice Water and bring to a boil.
- Now add the Roasted Mangodi, Cover & Cook till Mangodi turns soft. (To check if the Mangodi is cooked or not, remove one piece, and try smashing it with a spoon, it should feel soft and break easily. Add more water as required.)
- In the end, turn off the flame, add roasted papad and mix. Cover it and keep aside for about a minute for the papad to turn soft.
- Serve it with Phulkas or Khasta Roti.
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