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

2 Papars

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 


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