I have always loved the monsoon season back in India and it’s not complete without a hot cup of adrak wali chai (ginger milk tea) and a plate of garma-garam pakodas (hot fritters).
With all the rain we’ve been getting, this time I thought of stepping away from the obvious and give these usual fritters a sweet-tangy twist. So I took out the mangoes I bought yesterday and created these satisfyingly crispy treats!
These mango pakodas were so easy to make! You only need slightly firm mangoes and a gram-rice flour batter with whole spices and herbs. Chop the mangoes into squares, dip them in the batter and fry in hot oil until crisp. Serve these with some freshly made chutney and trust me, the amazing burst of mango flavor will leave you craving for more!
So pour some of your favorite chai, put on some music, and celebrate the rain with these crispy crunchy delicacies!
WATCH HOW TO MAKE MANGO FRITTERS – AAM KE PAKODE:
These crispy Mango Fritters (Aam Ke Pakode) with a sweet and tangy twist are super easy to make. Serve it with some freshly made chutney and the amazing burst of mango flavor will leave you craving for more!
- 3-4 mangoes , 80% ripe, cut into chunks
- 1 cup besan (gram or chickpea flour)
- 2 tbsp rice flour
- 1 cup water , more as needed
- 1/4 cup cilantro , with tender stems
- 1/4 cup basil leaves
- 1 inch ginger
- 3 green chilies
- 1 tbsp coriander seeds , dry roasted
- 1 tsp carom seeds (ajwain) , dry roasted
- 1 tsp fennel seeds (saunf) , dry roasted
- 1 tbsp hot oil
- pinch baking soda
- 2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 2 tsp lemon juice , optional (add only if your mangoes are very sweet)
- salt , to taste
- oil , for frying
- 1 tbsp chaat masala , for sprinkling
In a mortar and pestle, add in basil, cilantro, ginger, green chili, carom seeds, fennel seeds, and coriander seeds. Grind them into a coarse paste.
In a separate bowl, add in gram flour, rice flour, salt, red chili powder, turmeric powder, garam masala, baking soda, hot oil, and your herb-spice paste. Slowly add in your water until it reaches the consistency of pancake batter.
Heat some oil in a heavy-bottom saucepan on medium heat.
Coat your mangoes in the batter and fry until golden brown. Make sure not to crowd the pan so the pakodas cook evenly without sticking. Take them onto a plate lined with a napkin and sprinkle with chaat masala.
Serve with your choice of chutney and enjoy!
- Try to keep the spice level on the higher side since the mango will balance those stronger flavors.
- Chaat masala is an absolute must for these pakodas!
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