How to make Mangodi Palak Wade - 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.

Main Ingredients : Split green gram skinless (dhuli moong dal) (मूंगदाल धुली), Spinach (पालक)

Cuisine : Indian

Course : Snacks and Starters

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Mangodi Palak Wade

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Mangodi Palak Wade checkout Kanji Bada, Dal Puri. You can also find more Snacks and Starters recipes like Tomato Mozzarella Toasts, Prawn Samosa With Jalapeno Tomato Sauce, Keema in a Bun, Thai Style Tamarind Prawns.