Mangode
#MonsooonSpecial
Chilke wali moong dal makes rahein mangode more crispier and the crunch of coriander seeds in between enhance the taste
Mangode
#MonsooonSpecial
Chilke wali moong dal makes rahein mangode more crispier and the crunch of coriander seeds in between enhance the taste
Cooking Instructions
- 1
Soak moong dal for 6 hours, then wash it nicely and grind it in a mixer into a paste, if required then add 2 tbsp of water
- 2
On the other hand heat oil in a kadai for deep frying, first on high heat, then make the flame medium
- 3
Now take out the dal batter in a mixing bowl and add chopped ginger green chillies, garlic, onion, crushed coriander seeds, heeng and salt, mix them well with your hand
- 4
Now with your fingers slowly drop small size of mangode in the hot oil, one by one, 6 - 8 pieces at one time
- 5
Fry them, by turning at regular intervals, until becomes light brown and crispy from outside
- 6
When they are done, then take them out in an absorbant paper
- 7
Slit the green chillies from the center and fry them in the hot oil, just for a minute, then take them out
- 8
Take out the ready mangode in a serving plate and serve hot with fried green chillies, you can have with green chutney, a perfect snack for monsoon
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