Beignets d‘artichauts

Artichoke hearts - 1 can or fresh artichoke cubed
Chickpea flour - 3 tbsp
Chilli powder - 2 tsp
salt to taste
Cumin powder - 1 tsp
Dry mango powder (Amchur powder) or fresh lime juice - 1 tsp
Oil for frying
Chopped coriander leaves and green onions for garnish

Preparation:
Drain the artichoke hearts from the can and pat dry.
Place them in a large bowl. Add chickpea flour, chilli powder, cumin powder, dry mango powder and salt. Sprinkle a few drops of water until everything is well blended. Heat the oil in a pan and fry the pakoras on medium heat.
Place them on a serving platter and sprinkle with chopped coriander leaves and chopped green onions.
Serve it with any hot sauce or ketchup.