Grate the Kohlrabi - Peel and grate the kohlrabi using a box grater or food processor. Transfer it to a bowl and set aside. - The trick to getting crispy fritters is to remove excess moisture from the kohlrabi. You can place it in a cheesecloth or a clean kitchen towel and squeeze it tightly to remove any water.

Make the Fritters Batter - In a mixing bowl, whisk the chickpea flour, minced garlic, grated ginger, cumin powder, chopped green chilies, and salt. Gradually add the water while whisking until you get a thick and smooth batter. - Make sure to mix the batter well to get rid of any lumps. You can add a pinch of baking powder to make the fritters lighter and airier, but it's not necessary.

Mix the Kohlrabi and Batter Together - Add the grated kohlrabi to the batter and mix well until it's completely coated. - Don't let the batter sit for too long before frying the fritters, or it will become watery. You can also add some chopped cilantro or grated carrots to the mix for extra flavor and nutrition.

Fry the Fritters - In a non-stick frying pan, heat the oil over medium-high heat. Using a spoon or a cookie scoop, drop spoonfuls of the kohlrabi batter into the hot oil. Flatten them slightly with the back of the spoon and fry for 2-3 minutes on each side, or until golden and crispy. Remove from the pan with a slotted spoon and transfer to a plate lined with paper towels to drain the excess oil. - Don't overcrowd the pan, or the fritters won't cook evenly. You can keep the cooked fritters warm in the oven set at 200F while frying the rest. For a lower-fat alternative, you can bake the fritters in the oven at 375F for 20-25 minutes, flipping them halfway through, until golden brown.

Make the Spicy Mango Chutney - In a small saucepan, combine the diced mango, chopped red onion, white wine vinegar, sugar, and red pepper flakes. Cook over medium heat, stirring occasionally, for 10-15 minutes, or until it thickens and the mangoes become soft and tender. - You can adjust the amount of sugar and red pepper flakes based on your taste preferences. Some variations of the chutney call for adding mustard seeds, curry leaves, or even raisins for a sweeter taste.

Serve and Enjoy! - Serve the kohlrabi fritters hot with the spicy mango chutney on the side. Garnish with chopped cilantro or green onions for extra flavor and color. - You can try serving the fritters with a dollop of yogurt or sour cream for a cooling effect, or with a side salad or steamed veggies for a complete meal. The fritters and chutney can be stored in an airtight container in the fridge for up to 3 days or frozen for later use.