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Home Dish MANGODE- Moong Dal Pakoras: Tea Time Snacks

MANGODE- Moong Dal Pakoras: Tea Time Snacks

Name: How to cook MANGODE- Moong Dal Pakoras: Tea Time Snacks - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 15 pieces
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

MANGODE- Moong Dal Pakoras: Tea Time Snacks

One of the most popular pakoras across the country- Every region has induced into it their individual respective touches… However, it’s commonly known as the MANGODE in the MP, UP, Maharashtra & a few areas of Bihar as well & I’ve followed herein the very recipe that’s mostly followed in all these provinces- It can be made absolutely simpler ways too without using so much of the aforementioned ingredients- As in Bengal, we prepare it in even smaller bite sized pieces to relish it with the hot steamed rice and any kind of dal to go with it 💁‍♀️

Ingredient

Food ration :

15 pieces

Cooking time :

55 mins.

1 Cup

Yellow Moong Dal (Split): Soaked in warm water for 6 hrs

Onions: Finely Chopped

Tomato: Finely Chopped

3-4

Green Chillies: During blending

3-4

Garlic Cloves: During blending

1/4 Cup

Fresh Coriander Leaves: Finely Chopped

Green Chilli: Finely Chopped-Optional/ Depending on your taste

1/2 tsp

Turmeric

1/2 tsp

Red Chilli Powder

1 tsp

Ajwain/Carom Seeds

1/2 tsp

Sesame or Nigella Seeds: Optional

1/2 tsp

Roasted PanchPhoron Powder: Ideally Roasted Cumin Powder

1 tbsp

warm cooking oil: Optional (Recommend though)

Cooking instructions

* Step 1

Firstly, soak the yellow moong dal in the warm water for the aforesaid given time period- Next, wash it well post that time & blend it coarsely without adding any water to it or if at all required, not more than 1 tbsp- 2-3 times, scrape the sides of the blender jar to blend it nicely

* Step 2

Take it out in a separate bowl: Add into the same now, one by one- All the aforementioned veggies, dry & wet spices & Masalas- Mix everything well together until nicely combined and well blended👇🏻

* Step 3

Heat up a frying pan over the medium-high flame initially, then reducing the flame to the medium-low while deep frying the pakoras for its even cooking- At this point, add in a tbsp of the hot/warm oil to the mixture and mix well together for its enhanced tastes👇🏻

* Step 4

FYI: Please note that, I’ve not used in it a single bit of either the Besan, Rice Flour or even Baking Soda- Despite that, it turned out absolutely fluffy & well cooked, immensely crunchy & tasteful 👇🏻

* Step 5

Fry them in a few batches- Depending on the size of your pan or kadhai- Don’t over crowd the same as it’ll spoil its crunchiness & will not be well cooked at all- Also, maintain the flame always in moderation while frying them, while straining out- Raise the flame as it helps in less absorption of the oil 👇🏻

* Step 6

Strain them, place it in a separate plate lined up with an absorbent paper or a colander to take care of any excess oil remaining in them- When all the batches are done with- Transfer them in a separate serving plate- Sprinkle with some chat masala & black salt for that extra tang & tartness

* Step 7

Dish out in the serving bowl/platter- Garnish it your own way & serve it hot with your favourite sauce/ketchup/dip/chutney, etc. Now, time to simply enjoy the same with your favourite cuppa Exactly that’s what I did this evening