Sanna pakora

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pakora recipe

Sindhi style, double fried chickpea pakora/bajji/ fritters, super crispy, crunchy, delicious sinful bites !

crispy pakoda

5.0 from 1 reviews
Sanna pakora
 
Author:
Recipe type: Snacks
Serves: 2
Prep time:
Cook time:
Total time:
 
Crispy pakora recipe, typical sindhi style double fried fritters
Ingredients
  • 1 small cup gram flour
  • 1 small onion (chopped)
  • coriander leaves (chopped)
  • 1 tsp cumin seeds
  • 1 tsp annardana (Dry pomegranate seeds)
  • 1 tsp Coriander seeds (akkha dhaniya)
  • 2 Green chillies (finely chopped)
  • Salt to taste
  • Red chilli powder as per taste
  • A pinch of baking soda
  • Water
  • Oil for frying
Method
  1. Mix all the ingredients except oil for frying and make a thick batter
  2. Add a tbsp of hot oil to this batter, mix well
  3. Take a spoon full of this mixture and slide gently into hot oil,repeat for whole mixture
  4. Fry them on medium flame till almost done
  5. Take them out and break them further to small pieces
  6. Fry again till dark golden brown and crisp
  7. Serve immediately

8 thoughts on “Sanna pakora

  1. Anardana crushed n cumin seeds crushed will enhance the test. as far the other pakodas skin the potatoes, cut them thin in round pieces not too thin, wash n keep aside with a pinch of salt, Brinjal or gobi also same way. long chillies slit n put dry mango powder n pinch of salt inside its stomach, keep aside, take 1 full cup of besan, beat it dry with fingers to break the lumps, mix salt as per taste considering u have already put salt in aloo,brinjal,gobi n mirchi, now put 1 tbsp. of hot oil in besan n mix it with a pinch of baking soda n red chilli powder, mix water n beat it thoroughly to make medium thick batter,put kadai on med gas with 1 cup of oil,when heated dip the aloo in batter n put in the already heated kadai fry till golden brown, serve hot with onion,corriender, mint, salt chilli n lime juice mixed green chutney

  2. I read in some book the same recepie with boiled potatoes. Which one is original?

  3. plz advise how we’re going to use dry pomogranete seeds..i mean we need to crush it and then use or just as it is??? Secondly, how we’re using Cumin seeds/coriander seeds crushing or in powder form or as it is…
    Hope u will reply and answer my query.

    have a nice day.. Cheers!!

    • not sure abt the anaardana, but the dhania seeds are best when they are half-crushed – they make the pakora even crunchier…love these – part of my child-hood and teen life…try to make them whenever i can! enjoy….

  4. Thankyou for the great recipes,I add some chopped spinach to the mix and the pakoras turn out nice and crunchy.These were most of the foods my mother would cook.I can start trying different recipes now that I’ve found your website. Thanks once again!
    Jyoti

  5. Hi Alka,
    appreciate ur work girl..thts really awesome.. thanks for sharing these receipes.. it will really helps sindhi bachelors like me to try these sindhi recipes by themselves..thanx a lot ..
    just a suggestion..you can also post different kinds of pakoras..like alloo pakoras,onion pakoras,gobi pakoras,vangan pakoras(brinjal pakoras),mirch ja pakora..my mouth started watering :p
    Thanks..God Bless 🙂

  6. Hi jyothi,
    Thanks for flattering words:)
    I will be anxiously waiting for ur feedback,hope the recipes work for u and please do let me know the results
    Bye till then,do take good care

  7. hi

    what a wonderful photo, i am feeling like taking one from the conputer, it is just popping up on the screen.

    nice work, keep it up, looking for more recipes for you website, i like soe of your dish i will try and let u know the result

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