Low-fat Mangauchi ki Sabzi


January 8, 2018

Mangauchi ki Sabzi…reinvented, with the help of my Appe Pan!
Low fat Mangauchi
A delicious melt in the mouth Sabzi, that is a childhood fav! However it uses deep fried moong dal pakoris because of which I would shy away from making it too often! So I decided to try this new no-fry method…And the results were quite fabulous! 🙂
For the non-fried Mangauchis…
Soak moong ki dhuli daal overnight.
Drain and grind using minimal water to a fine paste along with ginger and green chillies using very little water. Whip the dal by hand beater till fluffy…almost like a cake batter.
Add 1/2 a tsp of eno and cook in appe pan using a minimal spray of oil.
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You now have your non-fried mangauchis ready!
Soak the non-fried mangauchis in warm salted water. After 20-25 minutes. Take the pakoris out of water and squeeze out water. Keep aside.

For the curry….
Next heat a little ghee, add hing, jeera minced ginger and green chilli. Add crushed tomato, salt, haldi , red chili pwdr, dhania pwdr and cook till the tomato reduces a little and the raw taste of the tomato disappears. Add enough water to make a really thin gravy and simmer for 3-4 minutes. Stir in 2 tbsp yoghurt, stirring constantly to avoid curdling! Cook for another 2-3 minutes.
Now add the non-fried mangauchis and simmer for 3-4 minutes….till they absorb the thin gravy. Sprinkle with chopped dhania… Serve with garma garam phulka / jeera rice!

The above method is the new-age low fat version of this dish.
However if you would like to make it the traditional way
Here is how you would do it….
Mangauchi ki Sabzi

5 comments on “Low-fat Mangauchi ki Sabzi

  1. July 6, 2015 Surina

    Hi Ruchi. I love trying your delicious recipes. I would love to try this Appe pan version. I was wondering which appe pan you have. Is it non-stick or cast iron? It would be great if you can direct me to the link for buying it online.



  2. February 4, 2016 Swapna Rakesh

    Superb recipe dear. …really easy to follow ur blog

  3. March 18, 2016 Ayesha Farhana

    Nice recipe…. and good explanation too….


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