Recipe by

Visit website

These double fried pakodas from Sindhi cuisine are extra crispy and yummy. Perfect to munch with a cup of tea.


Servings

34 serving

Total time

30 minutes


Ingredients

  • 1 cup Besan
  • 1 onion (Large , chopped)
  • 2 chilies (Green , finely chopped)
  • 2 tbsps mint leaves (, finely chopped)
  • ¼ cup cilantro (leaves, finely chopped)
  • ¼ tsp coriander (Ground)
  • ¼ tsp chili powder (Red (or more, adjust as per taste))
  • a pinch Baking Soda
  • 1 tbsp (1.25l) fish stock (Oil  + more for deep frying)
  • to taste Salt


Method

  1. In a mixing bowl, combine besan, onion, green chilies, mint & cilantro leaves, ground coriander, red chili powder, baking soda, 1tbsp hot oil and salt. Mix well and add enough water to make a thick batter.
  2. Heat oil for deep frying.
  3. Take big spoonfuls of the batter and add to the oil. Fry on medium flame for 3~4 minutes or until both sides are lightly golden and almost cooked through. Remove onto a paper towel lined plate and cool slightly.
  4. Break the big pakodas into smaller pieces and fry them again until golden brown and crisp all over. Drain on a paper towel lined plate. Serve hot with ketchup or green chutney.
  5. View the recipe instructions at Cook's Hideout

View this recipe plus 5,000 more in our FREE app

Preview in browser for now