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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.