These double fried pakodas from Sindhi cuisine are extra crispy and yummy. Perfect to munch with a cup of tea.
1 cup Besan
1 onion (Large , chopped)
2 chilies (Green , finely chopped)
2 tbsps mint leaves (, finely chopped)
0.25 cup cilantro (leaves, finely chopped)
0.25 tsp coriander (Ground)
0.25 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
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.
Heat oil for deep frying.
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.
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.