Ghasmando / Mandige


Ghasmando is a festive favourite int he GSB community.  It is a crispy deep-fried poori, folded into a triangle and stuffed with the mixture of roasted, powdered poha/ beaten rice, powdered sugar and white sesame seeds.

for the poori

1 cup maida/ all-purpose flour
2 tbsp fine Rava
2 tsp ghee
Pinch of salt 
Water to knead the dough

For the stuffing:

1 cup paper avalakki/ thin poha / beaten rice
2 tblsp dry roasted black sesame seeds/ kaala til
3/4 cup sugar
1 tsp ghee
1 tsp cardamom powder

  • Put all the ingredients in a bowl. Adding water knead it to form a stiff dough
  • Cover the dough and let it rest for 30 minutes
  • Now let us prepare the stuffing. Heat one teaspoon ghee in a pan ,add poha and roast till it becomes crispy
  • Grind the roasted poha with sugar, make a fine powder
  • Add roasted sesame seeds and cardamom powder to it and your stuffing is ready
  • Devide the dough into portions and make small gooseberry size balls
  • Roll it into thin pooris. Heat oil and deep fry pooris.
  • While frying pooris ,with the help of two laddles fold it into half and then again fold it and shape it into a triangle poori
  • Stuff the triangle pooris with the prepared sugar poha mixture (around 2 tblsp)
  • And your mando is ready to eat.
  • Store in an airtight container once it comes to room temperature.
  • If you can not fold it in the oil, fry it and remove it from oil
  • Spread the stuffing on the poori and immediately fold it into a triangle.This process should be done very fast as the poori turns crisp and there are chances of btreaking and you can not fold it into a triangle.


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