Papad Mangodi Yes once again but this time it’s different
A lot simpler but delicious nevertheless
As far as I know this is not a Rajasthani version. It’s made this way at my home
And my in laws are from Haryana. So basically a Haryanvi recipe.
Mangodi 1/2 cup
1 tsp red chilli pwd
1 tsp dhaniya pwd
1/3 tsp turmeric pwd
Salt to taste
Jeera 1/2 tsp
1/4 tsp hing
Ghee/ Oil 1 tbsp or less
Crush the Mangodis with a rolling pin to a very coarse crumble.
I a PAN heat about 2 1/2 cups of water
Heat the ghee in a pressure cooker
Add the jeera n hing. As the jeera crackles
Add the crushed Mangodi n stir fry till a nice reddish colour
Immediately add the hot water from the pan. But carefully because the steam might scald you.
Add the chilli pwd, Haldi n dhaniya
Add the salt. Close the lid of the cooker n cook for 2 whistles on high. N then for 8-10 mins on a low flame. Let the pressure drop on its own. Open the lid of the cooker
Tear the papad into pieces and add it to the cooked Mangodi. Now cook this for 4-5 mins to soften the Papads.
Add more water if needed.
We should have a gravy
It shouldn’t be dry.
Serve with hot rotis