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.