Ingredients:

• For pakodas:
• 2 cups – besan
• 1 – small onion, chopped finely
• 2 – green chillies, chopped finely
• Fresh Dhania leaves, finely chopped
• A pinch of cooking soda
• Salt, to taste
• Water to mix
• Oil, for deep frying
• For Manchurian Sauce:
• 1 – large onion, chopped finely
• 1 tbsp – oil
• 2 – green chillies, chopped finely
• 2 tbsp – ginger-garlic paste
• 2 to 3 tbsp – Tomato ketchup
• 1 tsp – chilli sauce (increase for more spice)
• 1 tsp – soy sauce
• A few drops of Vinegar
• Spring onion, for garnishing

Method:

1. Pakodas:
2. Mix all the ingredients for pakoda. Mix enough water so that batter is medium consistency (not too thin and not too thick).
3. Heat oil in a kadai.
4. Drop in the besan mixture the size of a small ball. Put few at a time. Turn the pakodas after a couple mins.
5. Half fry the pakodas, until it’s cooked inside. Do not fry till golden brown.
6. Remove, drain and cool. Then break the pakodas into smaller pieces and deep-fry them again until crisp and gold brown.
7. For the manchurian:
8. Heat oil in a pan, add the chopped onions and fry till they start to turn golden.
9. Add the ginger garlic and green chilli. Stir fry for couple of mins until the raw smell from ginger garlic is gone.
10. In a bowl, mix all the sauces: tomato ketchup, chilli sauce, soy sauce, vinegar.
11. Add the pakodas to the onion, put in the sauces and mix well till the mixture is well coated.
12. Sprinkle a little water and cover and cook for 4-5 mins. Keep stirring in between.
13. Serve hot garnished with spring onion. Enjoy with hot rotis.

Recipe courtesy of Asha Nandwani