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Sindhi Sanna Pakoda Recipe
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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.
Course snacks
Cuisine Indian, Sindhi
Keyword Fried snacks, How to make sindhi sana pakoda,, Sana pakoda, Sindhi sana pakoda, Tea time snacks
Prep Time 10 minutes
Cook Time 15 minutes
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.