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

How to Make Veg pakoda manchurian

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