Mangodi Papad ki Sabzi Recipe

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

INGREDIENTS REQUIRED

• 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

PREPARATION

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

Roasted Papad

• Break the Papad with hand into small pieces

Spices

• In a bowl mix all the spices and water.

RECIPE

• 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.