Ingredients:

• For the Mangodi:
  • 1 cup mangodi (moong dal nuggets)
  • 2 tablespoons oil
• For the Sabzi:
  • 2 papads (plain or masala)
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • 1 medium onion, finely chopped
  • 2-3 green chilies, slit
  • 1 teaspoon ginger-garlic paste
  • 2 medium tomatoes, finely chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 1/4 cup yogurt, whisked
  • Fresh coriander leaves, chopped (for garnishing)
  • Water as needed

Instructions:

1. Prepare the Mangodi:

1. Heat 2 tablespoons of oil in a pan.
2. Add the mangodi and fry them on medium heat until they turn golden brown. Keep stirring to ensure they don’t burn.
3. Remove the fried mangodi from the pan and set them aside.

2. Prepare the Sabzi:

1. Heat 2 tablespoons of oil in the same pan.
2. Add cumin seeds and let them splutter.
3. Add a pinch of asafoetida (hing).
4. Add the finely chopped onions and sauté until they turn golden brown.
5. Add the slit green chilies and ginger-garlic paste. Sauté for a minute until the raw smell disappears.
6. Add the finely chopped tomatoes and cook until they turn soft and oil starts to separate.
7. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
8. Add the whisked yogurt and cook on low flame for 2-3 minutes, stirring continuously to prevent curdling.
9. Add the fried mangodi to the pan and mix well.
10. Add water as needed to adjust the consistency of the gravy. Cover and cook on low flame until the mangodi are soft and cooked through (about 10-15 minutes).
11. Break the papads into small pieces and add them to the sabzi. Cook for another 2-3 minutes.
12. Sprinkle garam masala and mix well.

3. Garnish and Serve:

1. Garnish with freshly chopped coriander leaves.
2. Serve hot with roti, paratha, or rice.

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• 6-8 papads (urad dal or moong dal papads)
• 2 medium-sized tomatoes, finely chopped
• 1 onion, finely chopped
• 2-3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1-2 green chilies, finely chopped (adjust to taste)
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons cooking oil
• Fresh coriander leaves for garnishing
• Water as needed

1. Heat oil in a pan or kadhai over medium heat. Add cumin seeds and mustard seeds. Let them splutter.
2. Add finely chopped onions and sauté until they turn translucent.
3. Add minced garlic, grated ginger, and chopped green chilies. Sauté for a minute until the raw aroma of garlic goes away.
4. Add chopped tomatoes to the pan. Cook until the tomatoes become soft and mushy, stirring occasionally.
5. Once the tomatoes are cooked, add turmeric powder, red chili powder, coriander powder, and salt to taste. Mix well and cook for a couple of minutes until the spices are well combined.
6. Pour water into the pan to adjust the consistency of the gravy. Stir well and bring the gravy to a gentle simmer.
7. Break the papads into small pieces and add them to the simmering gravy. Gently mix the papads with the gravy, ensuring they are well coated.
8. Cover the pan and let the papads cook in the gravy for about 3-4 minutes, allowing them to absorb the flavors.
9. Finally, sprinkle garam masala over the Papad ki Sabji and garnish with freshly chopped coriander leaves.
10. Serve hot Papad ki Sabji with steamed rice or Indian breads of your choice.

• 1 cup whole wheat flour (atta)
• 1 cup green peas (fresh or frozen)
• 1 small onion, finely chopped
• 1 green chili, finely chopped (optional)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves, chopped (optional)
• Ghee or oil for cooking

1. Prepare the peas filling:

• If using fresh peas, blanch them in hot water for a few minutes until they are tender. If using frozen peas, thaw them.
• Heat a tablespoon of oil in a pan over medium heat. Add cumin seeds and let them splutter.
• Add finely chopped onions and green chilies (if using) to the pan. Sauté until the onions turn translucent.
• Add the blanched or thawed peas to the pan. Cook for a couple of minutes.
• Add turmeric powder, red chili powder, garam masala, and salt to taste. Mix well and cook for another 2-3 minutes.
• Turn off the heat and let the peas mixture cool down slightly.
• Once cooled, transfer the peas mixture to a blender or food processor. Pulse a few times to roughly mash the peas. You don't want a smooth paste; some texture is desirable. Alternatively, you can mash the peas with a potato masher or the back of a spoon.

1. Prepare the dough:

• In a mixing bowl, add whole wheat flour and a pinch of salt. Gradually add water and knead into a soft dough. The dough should be smooth and pliable. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

1. Make the parathas:

• Divide the dough into equal-sized balls. Take one dough ball and roll it out into a small circle (about 4-5 inches in diameter) on a lightly floured surface.
• Place a spoonful of the mashed peas filling in the center of the rolled-out dough circle.
• Bring the edges of the dough together and pinch to seal, enclosing the filling completely.
• Gently flatten the stuffed dough ball and roll it out again into a larger circle, about 6-7 inches in diameter. Be careful not to apply too much pressure, or the filling may come out.
• Heat a tawa or skillet over medium heat. Once hot, carefully transfer the rolled-out paratha onto the tawa.
• Cook the paratha for about 1-2 minutes on one side until small bubbles start to appear.
• Flip the paratha and spread a little ghee or oil on the cooked side. Cook for another 1-2 minutes until both sides are golden brown and crispy.
• Repeat the process with the remaining dough balls and filling to make more parathas.

1. Serve:

• Serve the hot and crispy Matar Parathas immediately with yogurt, pickle, or any chutney of your choice.

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