How to make Mangodi aur Papad ki Sabzi -

A traditional Rajasthani dish that is cooked very often especially during summer when fresh vegetables are not readily available

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mangodi, Small papads

Cuisine : Rajasthani

Course : Main Course Vegetarian

For more recipes related to Mangodi aur Papad ki Sabzi checkout Mangodi Palak, Mangodi Cabbage. You can also find more Main Course Vegetarian recipes like Enchiladas Tindli Chatpati Soya Keema Urad Chinese Stir Fried Vegetables

Mangodi aur Papad ki Sabzi

Mangodi aur Papad ki Sabzi Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Mangodi aur Papad ki Sabzi Recipe

  • Mangodi 1 cup

  • Small papads 3-4

  • Oil 1 1/2 tablespoons

  • Cumin seeds 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Medium onion chopped 1

  • Garlic finely chopped 1 teaspoon

  • Ginger chopped 1/2 inches

  • Medium tomato chopped 1

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Red chilli powder 2 teaspoons

  • Coriander powder 1/2 tablespoon

  • Tata Sampann Garam Masala 1 teaspoon

  • Fresh coriander leaves to garnish


Step 1

Heat oil in a non-stick pan, Add cumin and mustard seeds and saute till they splutter.

Step 2

Add onion, mix well and saute for 1 minute. Add ginger and garlic, mix and sauté till onion turns light golden.

Step 3

Add tomato, mix and sauté for 2 minutes. Add turmeric powder and salt, mix well, cover and cook till the mixture becomes pulpy.

Step 4

Add mangodi, mix well, cover and cook for 5-7 minutes.

Step 5

Break the papads and add to the pan. Add 1 cup water and mix well. Add red chilli powder, coriander powder, Tata Sampann Garam Masala and mix well. Cover and cook for 1 minute. Take the pan off the heat.

Step 6

Transfer into a serving bowl, garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.