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


34 serving

Total time

30 minutes


  • 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


  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

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