Papad Mangodi Recipe | Rajasthani Papad Mangodi ki Sabzi

Papad Mangodi

Papad Mangodi Recipe is a traditional Rajasthani curry made with papad (poppadums) and mangodi (sun-dried lentil dumplings) simmered in a rich, spiced yoghurt gravy. Comforting, flavourful and incredibly easy to prepare, this rustic dish showcases the ingenious cooking traditions of Rajasthan.

Rajasthan’s arid climate has greatly influenced its cuisine. Because fresh vegetables were not always readily available, home cooks developed a variety of recipes using dried ingredients, pulses and grains. As a result, dishes made with papad, mangodi, dried vegetables and lentils became an essential part of everyday cooking. Moreover, yoghurt, spices and ghee feature prominently in Rajasthani cuisine, adding flavour and richness to simple ingredients.

One of the key ingredients in this Papad Mangodi Recipe is mangodi, a traditional sun-dried lentil dumpling. Cooks prepare mangodi by grinding soaked moong dal into a paste, seasoning it with spices and drying it in small portions under the sun. Consequently, these preserved dumplings can be stored for months and used whenever required. Although many households once prepared mangodi at home, good-quality ready-made varieties are now widely available.

Growing up, I remember my mother preparing large batches of mangodi every year and storing them for future use. Similarly, my mother-in-law regularly made Papad Mangodi at home, and it quickly became a family favourite. Therefore, this recipe carries a wonderful sense of tradition and nostalgia for me.

The gravy in this dish relies primarily on yoghurt and aromatic spices such as turmeric, coriander and fenugreek. The yoghurt creates a smooth, velvety texture while balancing the robust flavours of the papad and mangodi. As a result, the curry feels rich and satisfying despite using very simple ingredients.

Whenever I run out of ideas for dinner or need a quick meal using pantry staples, this Papad Mangodi Recipe is one of my favourite options. Whether served with roti, bajra roti or steamed rice, it delivers authentic Rajasthani flavours with minimal effort.

What is Papad Mangodi?

Papad Mangodi is a traditional Rajasthani curry made with papad and dried lentil dumplings cooked in a spiced yoghurt-based gravy.

Unlike vegetable-based curries, this dish relies on pantry staples and preserved ingredients. Consequently, it reflects the resourceful cooking traditions of Rajasthan, where dried foods play an important role.

Why You’ll Love This Papad Mangodi Recipe

Authentic Rajasthani flavours

Made with pantry ingredients

Quick and easy to prepare

Rich and comforting yoghurt gravy

Perfect for busy weekdays

Vegetarian and satisfying

Ideal when fresh vegetables are unavailable

Moreover, the recipe comes together quickly and requires very little preparation. In addition, the ingredients are easy to store and keep on hand for last-minute meals. Finally, the unique combination of papad and mangodi makes it different from everyday curries.

Ingredients You’ll Need

Papad
Papad adds texture and flavour to the curry. Most importantly, it absorbs the gravy beautifully while retaining its distinctive character.

Mangodi
Mangodi provides heartiness and texture. Furthermore, it contributes traditional Rajasthani flavour to the dish.

Yoghurt
Yoghurt forms the base of the gravy and creates its smooth, creamy texture.

Turmeric Powder
Turmeric adds colour and warmth while enhancing the overall flavour.

Coriander Powder
Coriander provides depth and complements the tanginess of the yoghurt.

Fenugreek
Fenugreek contributes a subtle bitterness that balances the richness of the curry.

Serving Suggestions

Serve Papad Mangodi with:
Bajra Roti
Missi Roti
Phulka
Tandoori Roti
Jeera Rice
Steamed Rice

Alternatively, serve it as part of a traditional Rajasthani meal. Likewise, it pairs beautifully with pickle, salad and buttermilk.

What Makes This Recipe Special?

This Papad Mangodi Recipe stands out because it transforms simple pantry staples into a flavourful and satisfying curry. Unlike many recipes that rely on fresh vegetables, it showcases the resourceful traditions of Rajasthani cooking.

Moreover, the combination of crunchy papad, tender mangodi and creamy yoghurt gravy creates a wonderful balance of flavours and textures. As a result, the dish feels both comforting and unique.

Storage and Reheating

Papad Mangodi is best enjoyed fresh.

However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently over low heat and add a little water if required to adjust the consistency.

Papad Mangodi Recipe FAQs

What is mangodi?
Mangodi is a traditional sun-dried lentil dumpling usually made from moong dal paste and spices.

Can I buy mangodi ready-made?
Yes. Most Indian grocery stores stock ready-made mangodi, making the recipe very convenient to prepare.

Is Papad Mangodi a traditional Rajasthani dish?
Absolutely. It is one of the most popular traditional recipes from Rajasthan and showcases the region’s use of dried ingredients.

What should I serve with Papad Mangodi?
Bajra roti, missi roti and steamed rice all pair wonderfully with this curry.

Can I make it without fresh vegetables?
Yes. In fact, that is one of its defining features. The recipe relies on stored pantry ingredients rather than fresh vegetables.

Other recipes you might like to try are Rajasthani Gatte ki Sabji, Moong Dal Paratha, Sattu Tawa Paratha, and Rajasthani Kachhi Haldi Matar Sabzi, Rajasthani Ker Sangri ki Sabzi, Rajasthani Mogar Dal and Rajasthani Kheeranand to name a few.

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Ingredients

2 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon asafoetida
6-7 curry leaves
2-3 roughly chopped green chillies
1 teaspoon grated ginger
1 cup broken mangodi
1 teaspoon red chilli powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
1 cup whisked plain yoghurt
1 teaspoon kasuri methi
Salt to taste
½ teaspoon garam masala
2 moong dal papad
1 teaspoon finely chopped coriander leaves

Directions

Step-1

Heat ghee in a pan and add the cumin seeds, asafoetida and curry leaves. When the cumin seeds begin to splutter and turn golden add the green chillies, ginger and mangodi and roast on medium heat for 2-3 minutes or until the mangodi turn slightly golden

Step-2

Next add red chilli powder, coriander powder, turmeric powder and add 2 cups of water. Let the water come to a rolling boil and lower heat and cook the mangodi for 4-5 minutes or until mangodi is soft.

Roast the papad on a direct flame or in microwave and break them up 1-2 inch pieces.

Step-3

Once the mangodi is soft, add the yoghurt and stir it continuously until the gravy comes to a boil.

Next, add kasuri methi, salt, garam masala, roasted papad and coriander leaves. Cook for 1-2 minutes and turn off the heat.

Enjoy with plain rice or any Indian bread.

Tips & Variations

I have broken the mangodi into small pieces. If you want, you can use whole ones. Gently smash the mangodi to make small pieces of it. I would suggest the size of pepper corns.
Stir the yoghurt continuously until it comes to a boil, or it might split.
I would suggest using full fat yogurt for this recipe as toned milk or skimmed milk yogurt tend to split easily. Also make sure the yogurt is at room temperature and stir the gravy continuously after adding yogurt to avoid splitting.
Always add salt after adding yoghurt to avoid splitting the gravy.
I wouldn’t recommend storing the papad mangodi after cooking it as the papad will become soft and mushy. This is one of the recipes which is best enjoyed fresh.
I usually roast the papad on direct flame, but it can easily be done in a microwave too. If you’re cooking in the microwave just follow the instructions on the pack. Do not be too concerned about the edges that are charred slightly. For me that’s what adds the flavour to the gravy/ sabzi. You can also add uncooked papad to the curry, just make sure they cook completely while they simmer.

Papad Mangodi