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Mangauchi Recipe
Lentil pakoris dipped and fried in yogurt based gravy.
- Total Cook Time1 hr 20 mins
- Prep Time 20 mins
- Cook Time1 hr
- Recipe Servings6
- Intermediate
Ingredients of Mangauchi
- 1 cup dhuli moong ki daal
- 1 Tbsp dhuli urad - soaked in water for 4-6 hrs
- 1/2 cup oil
- For the Gravy:
- 1 cup yoghurt
- 1/3 cup of the ground daals
- 1 tsp turmeric
- 1 tsp chilli powder
- Salt to taste
- 1 tsp garam masala
- 2 Tbsp oil
- 1/2 tsp asafoetida
- 2 tsp cumin seeds
- 5-6 whole red chillies
- 1 Tbsp chopped coriander leaves to garnish
How to Make Mangauchi
HideShow MediaTo make the Pakoris:
1.
Drain the water from the lentils and grind till fine, either in a blender or on a stone, using as little water as possible, preferably none.
2.
Whip the lentils till light.
3.
Put aside 1/3 cup of lentil mixture for gravy and make pakoris with the rest.
4.
In a frying pan, heat 1/2 cup oil.
5.
When hot, add teaspoons full of the batter.
6.
Reduce the heat to medium, and let the pakoris cook.
7.
When the base becomes golden, and the top has little holes appearing on it, turn the pakoris over and fry on the other side.
8.
Scoop out of the oil and set aside till needed.
9.
For the Gravy:
10.
Add to the remaining lentil mixture, turmeric, chilli powder, salt and garam masala.
11.
Add yoghurt gradually to form a smooth paste.
12.
Then add the rest of the yoghurt and 4 cups of water. Heat oil in a large, heavy-based pan.
13.
Add asafoetida, cumin seeds and the red chillies.
14.
When the cumin seeds begin to splutter, add the yoghurt mixture and bring to a boil.
15.
Reduce heat and simmer till the gravy is a little thick.
16.
Add the pakoris to this mixture; simmer for about 10 minutes, and serve garnished with chopped coriander leaves.