Bagja Panna

Wash the mango thoroughly and boil it until soft. Once cooled, remove the pulp and grind it into a smooth paste. Add 2 glasses of water and mix well. Add jaggery or sugar, along with black salt, white salt, chili powder, and cumin powder. (Some people boil it at this stage.)

Now, to make the Bagja, add all the ingredients to the gram flour and add water little by little to make a smooth batter (do not make the batter too thin). Cover and let it sit for 5 minutes. Heat oil in a pan. Pour the batter into a plastic cone or the one used for making jalebis. Form the Bagja into large jalebi-like circles on medium flame. Fry them until golden brown on all sides and add them to the Aam Panna.

Now, heat oil for the tempering. Fry the cumin seeds and chili powder. Add asafoetida. Immediately pour the Aam Panna Bagja and cover. The delicious Aam Panna Bagja is ready. Serve it with puri, roti, or rice.