Mangauchi Recipe

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  • Recipe Servings: 6
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Lentil pakoris dipped and fried in yogurt based gravy.

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

  • To 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.