ताजा मटर की वड़ी-एक बार बनाएं साल भर मटर की सब्जियों का स्वाद पाएं-Sun-Dried Green Peas Vadi Recipe
ताजा मटर की वड़ी-एक बार बनाएं साल भर मटर की सब्जियों का स्वाद पाएं-Sun-Dried Green Peas Vadi Recipe is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by NishaMadhulika on YouTube.
Prep: 2 hrs 49 min | Cook: 48 hrs | Total: 51 hrs 4 min
Cost: $6.14 total, $1.53 per serving
Ingredients
- 500 g Green Peas (Fresh, shelled and washed)
- 100 g Moong Dal (Split yellow moong dal, soaked 2 hours and drained)
- 2 pieces Green Chilies (Small, deseeded if less heat desired)
- 5 g Ginger (About ½ inch piece, finely chopped)
- 1 pinch Asafoetida (Hing) (Adds depth; use sparingly)
- 1 tsp Vegetable Oil (For greasing plates; use any neutral oil)
- 2 tbsp Water (Only if batter needs slight loosening)
- 200 g Potatoes (Medium size, peeled and diced)
- 150 g Tomatoes (Chopped roughly)
- ¼ tsp Cumin Seeds (Whole)
- ½ tsp Turmeric Powder
- 1 tsp Coriander Powder
- ½ tsp Kashmiri Red Chili Powder (Mild, gives color)
- ¼ tsp Garam Masala
- to taste Salt
- 2 tbsp Fresh Coriander Leaves (Chopped for garnish)
- 2 cup Water (For the curry)
Instructions
Soak Moong Dal
Rinse 100 g moong dal twice, then soak in water for 2 hours until soft. Drain completely before use.
Time: PT2H
Prepare Green Peas
Shell the fresh peas, wash them thoroughly and set aside. You should have about 500 g of peas.
Time: PT10M
Grind Moong Dal
Place the soaked dal in the blender, add 1‑2 tbsp water and pulse until a coarse, slightly grainy paste forms. Scrape the sides as needed.
Time: PT5M
Add Peas and Aromatics
To the dal paste add the peas, 2 chopped green chilies, 5 g ginger, and a pinch of hing. Pulse again until the mixture is coarsely ground, still retaining some texture.
Time: PT10M
Whisk the Batter
Transfer the batter to a large bowl and whisk vigorously with a spoon for 3‑4 minutes until it becomes fluffy and slightly aerated.
Time: PT4M
Grease the Tray
Lightly brush a shallow plate or tray with a few drops of vegetable oil. The oil should be barely visible.
Time: PT5M
Shape the Mangodi
Spoon the batter onto the greased tray, forming small cone‑shaped mounds about 2‑3 cm high. Smooth the tops with the back of the spoon and cut each mound into bite‑size pieces with a knife.
Time: PT15M
Dry the Mangodi
Place the tray in direct sunlight or under a fan. Allow the pieces to dry completely for about 48 hours, turning them once halfway through for even drying.
Time: PT48H
Sauté Mangodi for Curry
Heat 2 tbsp oil in a pressure cooker over medium flame. Add the dried mangodi and sauté for 2 minutes until they turn a light golden brown. Remove and set aside.
Time: PT2M
Temperature: Medium flame
Prepare Tomato‑Ginger Base
In the same cooker, add 1 tbsp oil, ¼ tsp cumin seeds and a pinch of hing. When the seeds sputter, add chopped tomatoes, ½ inch ginger and 1 green chili. Blend to a smooth puree using a hand blender or mash with a spoon.
Time: PT5M
Temperature: Medium flame
Add Spices
Stir in ½ tsp turmeric, 1 tsp coriander powder and ½ tsp Kashmiri red chili powder. Fry until the oil separates from the masala, about 2 minutes.
Time: PT2M
Temperature: Medium flame
Cook Potatoes
Add the diced potatoes and sauté for 1 minute, coating them with the masala.
Time: PT1M
Temperature: Medium flame
Simmer Curry
Pour in 2 cups water, add salt to taste, close the pressure cooker and cook on high until the first whistle. Then reduce flame to low and cook for an additional 4 minutes.
Time: PT6M
Temperature: High then low flame
Finish the Dish
Turn off the heat, allow the cooker to depressurize naturally, then open. Add the sautéed mangodi back, sprinkle ¼ tsp garam masala and chopped coriander leaves. Stir gently and let sit for 2 minutes before serving.
Time: PT3M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 45 g
- Fat
- 10 g
- Fiber
- 5 g
Dietary info: Vegetarian, Vegan, Gluten‑Free
Allergens: None
Ingredient Substitutions
- Instead of Green Peas: Frozen peas (thawed)
- Instead of Moong Dal: Toor dal (will change texture)
- Instead of Green Chilies: Jalapeño (milder)
- Instead of Ginger: Ground ginger (¼ tsp)
- Instead of Asafoetida (Hing): Garlic powder (less authentic)
- Instead of Vegetable Oil: Ghee (will add flavor)
- Instead of Potatoes: Sweet potatoes
- Instead of Tomatoes: Canned crushed tomatoes (½ cup)
- Instead of Cumin Seeds: Ground cumin (⅛ tsp)
- Instead of Kashmiri Red Chili Powder: Paprika
- Instead of Garam Masala: All‑spice blend
- Instead of Salt: Sea salt
- Instead of Fresh Coriander Leaves: Cilantro stems
- Instead of Water: Vegetable broth (will change flavor)
Equipment Needed
- Large Bowl
- Blender or Food Processor
- Spoon
- Pastry Brush
- Shallow Plate or Tray
- Pressure Cooker
- Ladle
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Whisk the batter until fluffy
- Shape the mangodi with consistent size
- Dry the mangodi for 48 hours
- Oil separation in the masala indicates spices are cooked
- Pressure cooking time after first whistle
Chef Tips from the Video
- Use fresh green peas for the brightest color and flavor.
- Grind the dal and peas only until coarse; a few larger pea pieces give the mangodi a pleasant bite.
- A light brush of oil on the tray prevents sticking without making the mangodi greasy.
Troubleshooting
Batter is too watery
Add a little more soaked moong dal or dry roasted gram flour to thicken.
Mangodi remains soft after drying
Increase drying time or place the tray in direct sunlight/fan for a few more hours.
Curry is too thick
Add a splash more water and simmer for 2‑3 minutes.
Storage
Refrigerator: Store dried mangodi in an airtight container for up to 1 week.
Freezer: Freeze in zip‑lock bags for up to 3 months.
Room temperature: If completely dried, keep in a sealed jar at room temperature for up to 6 months.
Make-Ahead Tips
- Prepare a large batch of mangodi and dry it; it keeps for months.
- The mangodi can be toasted again before adding to any curry for extra crunch.
Frequently Asked Questions
What is the cultural significance and history of Green Pea Mangodi in Indian cuisine?
Green Pea Mangodi (Matar ki Mangodi) is a traditional snack from North India, especially popular in Uttar Pradesh and Bihar. Historically, families prepared it during the monsoon and winter months to preserve fresh peas for use throughout the year, turning perishable produce into a long‑lasting protein‑rich ingredient.
What are the traditional regional variations of mangodi in Indian cuisine?
In some regions, mangodi is made with whole wheat flour or gram flour instead of moong dal, and spices like ajwain or fennel are added. In Gujarat, a sweeter version with a pinch of jaggery is common, while in Punjab, the mangodi is often spicier with extra green chilies.
How is authentic Green Pea Mangodi traditionally served in Indian households?
Traditionally, the dried mangodi is re‑hydrated and added to vegetable gravies such as aloo, baingan, or paneer curries. It can also be lightly fried and eaten as a snack with tea or tossed into a salad for crunch.
During which Indian festivals or occasions is mangodi typically prepared?
Mangodi is often prepared during the winter harvest festivals like Makar Sankranti and during monsoon seasons when fresh peas are abundant. It is also made for family gatherings because it stores well for months, making it convenient for festive meals.
How does Green Pea Mangodi fit into the broader Indian vegetarian cuisine tradition?
Mangodi provides a plant‑based protein source and a unique texture that complements the rich, spiced gravies typical of Indian vegetarian dishes. Its ability to be stored long‑term reflects the Indian culinary practice of preserving seasonal vegetables for year‑round use.
What are the authentic traditional ingredients for Green Pea Mangodi versus acceptable substitutes?
Authentic ingredients are fresh green peas, split moong dal, green chilies, ginger, and a pinch of hing. Acceptable substitutes include frozen peas (thawed), toor dal (though texture changes), and a tiny amount of garlic powder instead of fresh ginger if unavailable.
What other Indian dishes pair well with Green Pea Mangodi?
Mangodi pairs beautifully with aloo (potato) curry, baingan bharta, paneer butter masala, and even dal tadka. It also works in dry stir‑fries with mustard seeds and curry leaves for a quick snack.
What makes Green Pea Mangodi special or unique in Indian cuisine?
Its combination of fresh pea sweetness and the nutty flavor of moong dal creates a distinctive taste and a light, airy texture after drying. The low‑oil preparation also makes it a healthier snack compared to deep‑fried fritters.
What are the most common mistakes to avoid when making Green Pea Mangodi?
Common mistakes include adding too much water to the batter, which prevents the mangodi from drying properly, and over‑browning the pieces during sauté, which makes them hard. Also, using salt in the batter will cause the dried mangodi to become soggy over time.
Why does this Green Pea Mangodi recipe use a pressure cooker for the curry instead of a regular pot?
A pressure cooker cooks the potatoes and mangodi quickly while infusing the flavors, reducing overall cooking time. It also ensures the mangodi stays soft inside the gravy without breaking apart, which can happen with prolonged simmering in a regular pot.
What does the YouTube channel NishaMadhulika specialize in?
The YouTube channel NishaMadhulika specializes in easy‑to‑follow Indian home‑cooking recipes, focusing on vegetarian dishes, traditional snacks, and step‑by‑step tutorials that cater to beginners and busy home cooks.
How does the YouTube channel NishaMadhulika's approach to Indian cooking differ from other Indian cooking channels?
NishaMadhulika emphasizes clear, jargon‑free explanations, uses minimal equipment, and often highlights make‑ahead and storage techniques like the mangodi method. Her videos prioritize practical, everyday cooking over elaborate restaurant‑style presentations.
Last updated: August 21, 2026
