Mangodi Palak Wade

Ingredients list for Mangodi Palak Wade

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

Method

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

Nutrition Info