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SINDHI SANNA PAKORA

SINDHI SANNA PAKORA

BY DISHA LAHORI

Sanna translates to small sized and pakoda/ pakora is deep fried Fritters or bhajia as it’s known here in Maharashtra. 

Sindhi Pakora is a unique pakora that is made by double frying pakoras made with chickpeas flour. As the name suggests, this is a Sindhi recipe and is also called Sanna pakoras in the region where it belongs to. Sanna roughly translates to small owing to the size of the pakoras. What makes this pakora dish different from the other pakora recipes is that this simple fritter dish is prepared by double frying the pakoras, unlike the usual preparation where pakoras are fried only once. 

INGREDIENTS

  • Besan – 2 cup
  • Coriander leaves finely chopped – ½ cup
  • Ajwain – 1 tsp
  • Turmeric – ¼ tsp
  • Chilli pwdr – ½ or 1 tsp
  • Green chilli chopped – 2 or 3 or as per taste
  • Anardana crushed  – 1 1/2  tsp
  • Whole coriander seeds – 1  tsp
  • Finely chopped onion or cabbage – ½  cup
  • Khus khus /Poppy seeds – ½ tsp
  • Baking soda – ½ tsp
  • Hot oil – 2 tsp
  • Oil for deep frying

METHOD

In a bowl mix together all the above ingredients .

Keep the baking soda in a corner

Heat oil for deep frying .

Take 2 tsp piping hot oil and pour over the baking soda.

Gradually add water and make a thick dropping consistency batter

Beat the batter well.

Take a spoon full [ size of dahi vadas ] of this batter and slide gently into the hot oil.

Lower the flame and fry the pakoras.

Half fry the pakoras on low flame so that it gets cooked inside as well as the  colour does not change.[ 3 to 4 mins ]

Drain oil and remove on a plate.

Finish  frying all the batter.

Once done lower the flame .

Now break  all the fried pakoras into small pieces,Each pakora can be broken into 4 to 5 pieces .

Now increase the flame and drop in the half fried pakora pieces .

Fry it again on medium  till golden .

Drain oil and transfer to a serving plate.

Serve hot with chutney of your choice.

Goes well with tangy mango green chutney.

NOTES

  1. Anardana is added for tanginess.
  2. Instead of anardana , we can add raw mango pieces .
  3. Some add finely chopped spinach and methi leaves also .
  4. For crispiness , you can add little rice flour .
  5. You can store the half fried pakoras in fridge for few days And deep fry them again while serving .

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