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Mangodi Palak Wade

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Moong dal and spinach ground together, mixed with some masalas, shaped into wade and deep fried.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Mangodi Palak Wade

Main Ingredients

Split green gram skinless (dhuli moong dal) ,, Spinach,

Cuisine

Maharashtrian

Course

Snack

Level Of Cooking

Medium

Ingredients

  • Split green gram skinless (dhuli moong dal) , soaked overnight
    1 cup
  • Spinach, blanched and chopped
    1 cup
  • Oil
    to deep fry
  • Fennel seeds (saunf)
    1 teaspoon
  • Cumin seeds
    1 teaspoon
  • Crushed black peppercorns
    1/2 teaspoon
  • Ginger finely chopped
    2 inch piece
  • Green chillies finely chopped
    3-4
  • Asafoetida
    1/4 teaspoon
  • Red chilli powder
    1 teaspoon
  • Turmeric powder
    1/4 teaspoon
  • Roasted cumin powder
    1 teaspoon
  • Salt
    to taste
  • Gram flour (besan)
    3 tablespoons
  • Onion finely chopped
    1 medium
  • Juice of ½ lemon
  • Chaat masala
    to sprinkle
  • Spring onion greens
    for garnish
  • Red bell pepper cut into thin strips
    for garnish

Method

Step 1


Heat sufficient oil in a kadai. Drain moong dal and transfer it into a mixer jar. Add spinach, fennel seeds, cumin seeds, black peppercorns, ginger, green chillies, asafoetida, red chilli powder, turmeric powder, roasted cumin powder and grind into a coar

Step 2


Transfer the mixture into a bowl. Add salt, besan, onion, lemon juice and mix well.

Step 3


Make small wadas of the mixture and slide into the hot oil. Deep fry the wadas till half done and drain on absorbent paper. Reheat the oil and deep fry the wadas till golden and crisp. Drain on absorbent paper.

Step 4


Sprinkle some chaat masala on the wadas. Arrange spring onion greens and thin strips of red bell pepper on a serving plate. Transfer the wadas onto the serving plate and serve hot.

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