Drain the artichoke hearts from the can and pat dry.
Place them in a large bowl. Add chickpea flour, rice flour, chilli powder, cumin powder, dry mango powder and salt. Sprinkle few drops of water until everything is well blend.
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.
