How to make Mangodi Palak Wade -

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

Sanjeev Kapoor

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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For more recipes related to Mangodi Palak Wade checkout Kanji Bada, Dal Puri, Dal Noodle Pakoda - SK Khazana. You can also find more Snacks and Starters recipes like Carrot and Oatmeal Cookies Paneer And Capsicum Footlong Potato Cheese Pakode Chole Bhature

Mangodi Palak Wade

Mangodi Palak Wade Recipe Card


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.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Mangodi Palak Wade Recipe

  • 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


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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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.