A tasty and interesting snack using seasonal fruit – Mango. First time I tried it at my friend’s place. She is quite innovative with her cooking skills and keep trying something new. Though fried, which I normally avoid but then ease of making these sweet and savory fritters tempted me to share the recipe. It is quite similar to Vegetable Pakoras or Bhajias, an all time favorite Indian snack. Hot fritters are perfect as a snack on a rainy day and delicious if served with green chutney along with hot cup of masala chai.
Cooking Time: 20 minutes
Serving: for 2 person
Need: pan for deep frying
- Mango – 1 mango chopped into big pieces
- Besan or gram flour – 1 1/2 cup
- Green chilly – 1 finely chopped
- Fresh coriander – 1 tablespoon finely chopped
- Red chilly powder – 1/2 teaspoon or as per taste
- Ajwain or carom seeds – 1/2 teaspoon (optional)
- Oil – 2 cups for deep frying
- Salt as per taste
- Make thick batter by mixing all the dry ingredients and water. Batter should be of dropping consistency and thick enough to coat mango pieces. Stir well to remove lumps.
- Simultaneously, heat oil for frying.
- Add mango pieces to the batter and fold carefully since they are soft to handle.
- Drop mango pieces individually in hot oil by using fingers or a teaspoon. Turn sides occasionally. Fry on medium high heat till crisp and light pink in color.
Remove on paper towel. Sprinkle chat masala before serving. Crispy Mango Fritters are ready to serve.
Tips & Tricks:
- Test oil temperature before dropping pieces in the oil by putting one drop of batter in the hot oil. Drop should come up on surface of oil without much change in color.
- Frying in too hot oil will not make crispy fritters.
- If heat is too low then fritters will absorb more oil and will be greasy
- It is important to test oil before start frying.
- Also, we can half fry fritters and keep them ready in advance. Re-fry them in medium hot oil when ready to serve.
- Fritters should be fried in small batches so that they don’t overlap and fry evenly.
- Taste great if served with green chutney, garlic chutney or tamarind chutney.
- Left over fritters can also be used as filling with sandwiches, burgers or with wraps.