Taazi Mangori

serves 3-4 people Conversion Chart Print


1 cup of moong dal (dehusked green gram)
1 teaspoon of cumin seeds
½ teaspoon of turmeric powder
½ teaspoon of red chilli powder
teaspoon of coriander powder
½ cup of whipped curd or buttermilk
1 tablespoon of ghee (clarified butter)
2 pinches of asafoetida
salt to taste
water for soaking
oil for frying


1. Soak moong dal for 2-3 hours. Strain it.
2. Grind it into a smooth paste using a grinder. Use as little water as possible for grinding.
3. Add a pinch of asafetida & salt.
4. Now beat the lentil batter using a hand mixer to incorporate air into the batter. Keep adding little water using a teaspoon. Beat for 5-7 minutes till the batter appears fluffy
5. In a wok, heat oil for frying.
6. when oil is hot and ready for frying, drop small balls of batter to make pakoris. Remove them and drain on a plate lined with paper napkin.
7. In a separate pan, heat ghee, add asafetida. Add cumin seeds. Once they splutter, add turmeric powder, red chili powder and coriander powder. Roast gently for few seconds.
8. Now add water to make gravy. Allow the water to boil 4-5 mins on high to evaporate slightly and cook as well.
9. In the meantime, add little water to curd to make it thin.
10. Whisk the water and curd together to form a homogeneous mixture.
11. Now gradually add curd mixture to the boiling water.
12. Stir to mix well. Boil for few more mins & then add fried pakoris.
13. Garnish with cilantro and serve hot with garam garam chapatis.


My mother’s recipe from the repertoire of family recipe.

Use a spoon which is narrow at the front for easy dropping of batter into the oil. Also leave the batter on the sides of the wok, just along the edge where oil level is there. This allows the pakoris to trap air & swell nicely. Also this avoids bursting of these pakoris which is common with this dish.

Once pakoris are done, remove them from wok & drop them into a bowl of water. This will allow the pakoris to soak water & become soft. Once they become cold, it is difficult to make them soft.

As no fermenting needed for the dal, this recipe can be prepared at a short notice as well.

It makes for a tasty and different version of yellow moong dal than regular dal preparation.

A quick recipe to enjoy with puris for festivals and party times.

One can try variations with different dal and by adding some veggies to the gravy.