Raw Mango Pakora Recipe by Chef Rajinder Sareen, Executive Chef, Sheraton Grand Pune Bund Garden Hotel

Ingredients:

For Mango Chutney:

– 1 ripe mango, peeled and diced

– 1/2 cup sugar

– 1/4 cup water

– 1 tsp grated ginger

– 1/2 tsp red chili powder

– 1/4 tsp ground cumin

– Salt to taste

For Pakoras:

– 1 cup chickpea flour (besan)

– 1/4 cup rice flour

– 1/2 tsp baking soda

– 1/2 tsp turmeric powder

– 1 tsp red chili powder

– 1/2 tsp garam masala

– Salt to taste

– 1/2 cup water (adjust as needed)

– Oil for frying

Instructions:

1. Prepare Mango Chutney:

– In a saucepan, combine diced mango, sugar, water, grated ginger, red chili powder, ground cumin, and salt.

– Cook over medium heat, stirring occasionally, until the mango softens and the mixture thickens, about 15-20 minutes. Let it cool.

2. Prepare Pakora Batter:

– In a mixing bowl, combine chickpea flour, rice flour, baking soda, turmeric powder, red chili powder, garam masala, and salt.

– Gradually add water and whisk until you have a smooth batter with a thick consistency. It should coat the back of a spoon.

3. Heat oil for frying in a deep frying pan or kadhai over medium-high heat.

4. Once the oil is hot, drop spoonfuls of the mango chutney into the pakora batter and gently fold them in until coated.

5. Using a spoon or your hands, carefully drop small portions of the pakora batter into the hot oil. Fry in batches, making sure not to overcrowd the pan.

6. Fry the pakoras until they are golden brown and crispy, about 3-4 minutes per batch. Remove them using a slotted spoon and drain on paper towels to remove excess oil.

7. Serve the Mango Chutney Pakoras hot with your favorite chutney or dipping sauce.

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