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History
Mangodi are sun-dried dumplings of soaked, ground moong dal, shaped into small nuggets and dried in the sun; Slurrp calls them an alternative to fresh vegetables when those are scarce. Time Out says the papad mangodi sabzi barely ever makes it to a restaurant menu, and calls Spice Court's as good as a resident's home version.
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Jaipur
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Common allergens: Dairy
Make it at home
Ingredients
- 40g mangodi (dried moong dal dumplings)
- 3 papads
- 250g plain yoghurt, whisked
- 1 tablespoon gram flour
- 1/2 teaspoon turmeric, 1 teaspoon chilli powder and 1 teaspoon coriander powder
- 2 tablespoons ghee
- 1/2 teaspoon cumin seeds, a pinch of asafoetida and 1 dried red chilli
- Salt to taste
Method
- Crush the mangodi lightly, fry in 1 teaspoon of the ghee until golden, add 200ml water and simmer for 10 minutes until just cooked.
- Roast the papads over a flame or under a grill and break them into 5cm pieces.
- Whisk the yoghurt with the gram flour, turmeric, chilli powder, coriander powder and salt until smooth.
- Heat the remaining ghee, add the cumin, asafoetida and chilli, lower the heat and pour in the yoghurt mixture, stirring until it simmers.
- Add the mangodi with its cooking water and simmer for 10 minutes, then stir in the papad pieces just before serving.
Tip from the editors. Add the papad at the last moment so it keeps some bite; left in the gravy it dissolves.
Where to eat papad mangodi
Papad mangodi in Jaipur
Spice Court ★ 4.4
Spice Court serves Rajasthani food in a 1930s colonial mansion on Jacob Road in Jaipur, best known for keema baati, laal maas and junglee maas.
OrderKeema baati with jhol, then laal maas with butter naan; vegetarians can order papad mangodi sabzi.
TipDzurt, a patisserie by Chef Tejasvi Chandela, shares the premises, so finish with its ghewar entremet.
More cities are in research. Want papad mangodi covered somewhere specific? Tell us where you want to eat.