mango pakoras

Peel & cut ripe mangoes into thick pieces. Make batter with besan/ gram flour, salt to taste, chili pdr. to taste, some hing, ajwain with water. I'd prefer to add always some rice flour when I make pakora batter, it may be in the proportion of 2: 1 ( gram flr.: rice flr.) there is no hard &  fast rule for adding rice flr., i do it, as gram flr. alone gives lot of gas. Dip the mango pieces in the batter & fry like any other pakoras & drain in tissue paper. Make sure the oil is hot when you fry, then reduce the flame mid way.

ps-  Never add baking pdr. or soda, when you make pakoras, as it kills the absorption of Vitamins from the food, though it gives crispy pakoras.