Mangode – Green Gram Fritters


by: Taste Junction

Mangode is one such dish, that belongs both to Rajsthan and UP. It's basically a pakode (fritter) made of green gram batter mixed with onion and potatoes. The best part of this dish is the crispness and crunch that the lentil lends, which is very different from the regular fritter. A perfect tea time snack. In fact it's such a favourite of my father-in-law that it becomes a stand alone brunch also. Amongst many other uniqueness that India has to offer, lies its wide variety of cuisine. So while Indian food might have become unanimous with curries, yet its beauty lies in its diversity.


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serves: 6

1 cup Moong Dal with skin

1 large Onion - finely chopped

2 medium Potatoes - finely chopped

2-3 tbsp Gramflour (Besan)

2-3 Green Chillies - chopped

1/4 cup Coriander - chopped

1/2 tbsp Coriander powder

1 tsp Red Chilly powder

1 tsp Chaat Masala

1 tsp Cumin (Jeera) Powder

Salt As per taste

Oil - For deep frying

Nutrition Facts
Mangode – Green Gram Fritters

Servings Per Recipe: 6

Amount per Serving

Calories: 192

  • Total Fat: 0.7 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 261.8 mg
  • Total Carbs: 36.9 g
  •     Dietary Fiber: 12.5 g
  •     Sugars: 3.4 g
  • Protein: 10.6 g

how is this calculated?

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1.  Soak moong dal for 3-4 hours. Then grind with very little water, slightly coarsely. Ensure not grinding it very fine, else mangode will not be very crispy

2.  Heat oil in a kadahi or deep pan

3.  Wash chopped potatoes well under running water and warp it in kitchen towel, to remove excess moisture

4.  Place dal batter in large mixing bowl. And add chopped onion, potatoes, green chillies, coriander, spices and gramflour. mIx it all well

5.  Now add water little by little to this batter to get medium thick consistency, dropping not pouring consistency

6.  Check the temperature of oil by dropping a drop of batter. If it comes to the surface immediately, the oil is ready.

7.  Drop spoonful of batter in hot oil. Wait for 2 mins till it stifens, then flip it on the other side

8.  Let both sides turn golden-red, before taking out your fritters. Place them on tissues to drain excess oil

9.  Serve hot with chutney and hot tea

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