Mangodi or Moong daal fritters needs no introduction for Indian households. But if any of us have been in & around Delhi we were certainly introduced to these very homestyle mangodi's with a twist. Yes, when I first stumbled upon the vendor selling these at the Lajpat Nagar Central Market I wasn't very sure as to how this combo would work...... fresh out of the wok mangodis, loaded with grated radish & hot ,hot , hot green chilli chutney , now all I can is you need to have them just once to be addicted for life. So for every trip to India now a trip to Lajpat nagar just to have these mangodis is a must.......Uggg!!!!! sometimes we have to be sincere to our tastebuds .......so without further ado here goes the recipe. Do try them over the weekend & I can assure you just like the audience of all Indian programs these days you will hear your family & friends saying nothing else but "Once More -once more"
For the Mangodi's:
1 cup Moong Daal ( Yellow lentils) soaked overnight
pinch of Asafetida powder
salt to taste
Oil for frying the mangodi
Soak Moong Daal overnight or for atleast 6 hours, drain all the water out & transfer the daal to a mixer -grinder jar. Give it a good pulse -add little water if required , grind daal to a smooth paste. Add salt & asafetida. Transfer to a bowl & give it a good whisk so the dal becomes light & fluffy. Heat oil in a deep pan or wok & fry the mangodis on medium heat. You can drop the Daal batter in the hot oil with your hands or with a spoon to the desired size. Once the mangodis are golden in colour they are ready. Drain on paper to get the excess oil out.
For the Chilli Chutney :
15-20 green chillies
1 cup chopped fresh Cilantro
juice of 1-2 lemons
salt & rosted cumin powder to taste
Put everything together in the blender & give it a good pulse to get the chutney ready.
:For the Garnish
Grated radish along with finely chopped radish leaves. After grating the radish give it a good squeeze between the palms of your hands to squeeze the excess water out . Mix finely chopped Radish leaves.
Serve mangodis topped with grated radish, green chutney & tamarind chutney if you like a little sweetness to hit along with the heat of the green chutney. Enjoy..................