Crispy Mangode: Authentic Madhya Pradesh Street Food Fritters
6 hours 20 minutes
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About Crispy Mangode: Authentic Madhya Pradesh Street Food Fritters
Mangode are irresistible crispy fritters, a beloved street food of Madhya Pradesh, India. Made with simple ingredients like moong dal, ginger, and chilies, these golden-brown delights offer a delightful burst of flavor in every bite. Perfect as a snack with tea or a party appetizer.The recipe uses a simple batter of soaked moong dal, ground with spices for a savory and slightly spicy taste. The fritters are then shallow-fried until perfectly crisp and golden. Served hot with a tangy tamarind or mint chutney, Mangode are a true culinary gem.This recipe provides a step-by-step guide to recreating the magic of Madhya Pradesh street food in your own kitchen. Prepare to be amazed by the ease and deliciousness!
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Recipe Time & More
Prep6 hours
Cook20 minutes
Total6 hours 20 minutes
Ingredients
For the Mangode Batter
- 1 cup Moong Bean
- 1 inch Ginger finely grated
- 1 tsp Asafoetida hing
- 1.5 tsp Salt or to taste
- 2 Chilies finely chopped, green
- 1.5 tsp Chili Powder red
- 1/2 tsp Coriander Powder for added flavor, optional
- 1/4 cup Water as needed for desired batter consistency
For Frying
- 2 cup Oil for deep frying
Instructions
Prepare the Moong Dal
- Soak 1 cup of moong dal in water for at least 6 hours, or preferably overnight.
Grind the Batter
- Drain the soaked moong dal and grind it to a smooth paste in a blender along with the grated ginger and green chilies.
Mix the Spices
- Add the asafoetida, red chili powder, coriander powder (if using), and salt to the batter. Mix well to combine. Adjust the consistency by adding a little water if needed. The batter should be thick, but pourable.
Fry the Mangode
- Heat oil in a deep pan or kadai over medium-high heat. Once the oil is hot, carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan.
Cook Until Golden Brown
- Fry the mangode until they are golden brown and crispy on all sides, turning them occasionally. This takes about 2-3 minutes per side.
Drain and Serve
- Remove the fried mangode from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite chutney (tamarind or mint chutney recommended) or a sprinkle of salt.
Recipe Notes
Expert Tips for Perfect Mangode
- For extra crispy mangode, add a tablespoon of rice flour to the batter.
- Don't overcrowd the pan while frying; this will lower the oil temperature and result in oily fritters.
- Adjust the amount of green chilies and red chili powder to control the spice level according to your preference.
- Serve immediately for the best taste and texture. Leftovers can be stored in an airtight container at room temperature for a day or two.
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Recipe Nutrition
Calories: 1177kcalCarbohydrates: 32gProtein: 13gFat: 113gSaturated Fat: 8gPolyunsaturated Fat: 32gMonounsaturated Fat: 71gTrans Fat: 0.4gSodium: 901mgPotassium: 38mgFiber: 6gSugar: 1gVitamin A: 352IUVitamin C: 2mgCalcium: 29mgIron: 2mg
Neha Sharma
Articles: 8
3 Comments
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This looks so appealing! Thanks for sharing.
This looks so appetizing! Thank you.
What a delicious recipe! Thanks for posting.