Sindhi Sanna Pakoda Recipe | Double fried onion Fritters | Pyaz ke pakode | Recipe of Sanna pakoda | How to make Sindhi style sanna pakoda | Kanda bhajia with step by step instructions and pictorial presentation

Sindhi Sanna Pakoda Recipe | Double fried onion Fritters | Pyaz ke pakode is a bit different pakoda or bhajiya than the usual ones.

This chickpeas/besan and finely chopped onion batter pakoda or bhajia is a popular Sindhi snack, that is gluten free and vegan. It is first fried into big chunks. Then it’s broken in to small size pieces and fried again until crispy and crunchy.

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

Sindhi culture & Cuisine

Indian is land of many cultures and communities. Sindhi culture is so vibrant and the traditional Sindhi food is delicious. It uses simple Ingredients but the way it’s cooked makes it unique.

Being a sindhi, I would recommend you all to try these Sindhi Delicacies –

Sindhi kadhi

Dal pakwan

Sai bhaji

Aloo tuk

Potli wala pickle

Zero oil Carrot pickle

Karachi halwa

Aloo tikki

Papad paratha

Suran/Jimikand masala

Fish curry

What is Sindhi Sanna Pakoda Recipe | Double fried onion Fritters | Pyaz ke pakode

It’s double fried besan pyaz ke pakode/ chickpeas fritters that are super crunchy and yummy, perfect for gloomy, rainy season. A hot cup of tea and these fritters/pakoda is match made in heaven.

Growing up I saw almost every guest or for family gatherings, being entertained with ‘sanna pakoda’ made specifically by my Mom.

I still deep fry pakodas and we love them. My interest infact lies in trying out variety of pakodas from all other states. But we keep coming back to these as making these doesn’t require any special Ingredients. Moreover it’s so quick & easy to make.

So next time when you crave something delicious and lipsmacking good while it’s raining, try these sumptuous pakoda along with hot cup of tea/coffee.

Enjoy these by the window side or in your balcony listening to the pitter patter of raindrops.

Sindhi Sanna Pakoda Recipe | Double fried onion Fritters, a perfect snack/starter/Appetizer for parties

The easy recipe of sanna pakoda makes for the best snack/starter/ Appetizer for get togethers, parties or kitty party. You can make it ahead by frying it once in big sized chunk.

Cool and store outside packed in steel dabba/container. And for a party or get together, when you are about to serve, just deep fry again by cutting in in smaller pieces. That’s so handy na?

Serve these along with, tomato ketchup, Dhania pudina chutney or Dry garlic chutney.

So what are you waiting for, and give your taste buds an experience they’ll never be able to forget….

Step by step instructions and pictorial presentation to make sana pakoda

Prepare the vegetables

First of all chop onion, potato, green chillies, coriander leaves finely. Keep it aside.

Prepare the pakoda batter

In a large bowl, transfer these finely chopped veges. To this add besan/gram flour, coriander seeds, dry anardana/pomegranate, red chilli powder and salt to taste.

Add enough water to form a lump free dropping consistency batter.

Deep Fry

Heat enough oil in a heavy bottomed deep frying pan. Once it’s hot, reduce the flame to low.

Once you are ready to fry pakoda, add baking soda and pour 1 tsp of hot oil over it. Mix it nicely to incorporate air.

Now with the help of a big spoon, drop spoonfuls of batter in the oil and fry them on medium heat. Add only 2 to 3 spoonfuls of the batter in the oil. Don’t overcrowd the pan.

Fry them on both the sides by turning it once or twice until its light brown.  Remove this on absorbent paper.

Let them slightly cool down. Once cooled cut it into small pieces. You may use a knife, we prefer to do it with our hands.

Fry them again on medium heat till they turn crispy and golden brown in colour.

Serve hot with Green chutney and some pav/bread and hot cup of chai.

Recipe card 🔽

Print Recipe

Sindhi Sanna Pakoda Recipe | Double fried onion Fritters | Pyaz ke pakode

Sindhi Sanna Pakoda recipe | Double fried onion Fritters | Pyaz ke pakode is a bit different pakoda or bhajiya than the usual ones.This chickpeas/besan and finely chopped onion batter pakoda or bhajia is a popular Sindhi snack, that is gluten free and vegan. It is first fried into big chunks. Then it's broken in to small size pieces and fried again until crispy and crunchy.

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: snacks

Cuisine: Indian, Sindhi

Keyword: Fried snacks, How to make sindhi sana pakoda,, Sana pakoda, Sindhi sana pakoda, Tea time snacks

Servings: 4 people

Author: Lata Lala

Ingredients

• Besan/chickpeas flour - 1 cup
• Onion - 1 big finely chopped
• Potato - 1/2 finely chopped
• Coriander leaves - a few chopped
• Coriander seeds pounded - 1 tsp
• Anardaana - 1 tsp
• Red chilli powder - 1 tsp
• Green chillies - 2 minced
• Salt - to taste
• Baking soda - a pinch
• Water - for binding
• Oil - for frying

Instructions

Prepare the vegetables

• First of all chop onion, potato, green chillies, coriander leaves finely. Keep it aside.

Prepare the pakoda batter

• In a large bowl, transfer these finely chopped veges. To this add besan/gram flour, coriander seeds,  dry anardana/pomegranate, red chilli powder and salt to taste.
• Add enough water to form a lump free dropping consistency batter.

Deep Fry

• Heat enough oil in a heavy bottomed deep frying pan. Once it's hot, reduce the flame to low.
• Once you are ready to fry pakoda, add baking soda and pour 1 tsp of hot oil over it. Mix it nicely to incorporate air.
• Now with the help of a big spoon, drop spoonfuls of batter in the oil and fry them on medium heat. Add only 2 to 3 spoonfuls of batter in the oil. Don't overcrowd the pan.
• Fry them on both the sides by turning it once or twice until its light brown.  Remove this on absorbent paper.
• Let them slightly cool down. Once cooled cut it into small pieces. You may use a knife, we prefer to do it with our hands.
• Fry them again on medium heat till they turn crispy and golden brown in colour.
• Serve hot with Green chutney and some pav/bread and hot cup of chai.

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