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Sanna Pakora (Sindhi Onion Pakoda) Yum
These double fried pakodas from Sindhi cuisine are extra crispy and yummy. Perfect to munch with a cup of tea.
Sanna Pakora (Sindhi Onion Pakoda)
Course snack
Cuisine north indian
Prep Time
10 minutes

Cook Time
20 minutes
Servings
serving
Ingredients
  • 1 cup Besan
  • 1 Onion Large , chopped
  • 2 chilies Green , finely chopped
  • 2 tbsps Mint leaves , finely chopped
  • ¼ cup Cilantro leaves, finely chopped
  • ¼ tsp coriander Ground
  • ¼ tsp Chili powder Red (or more, adjust as per taste)
  • a pinch Baking Soda
  • 1 tbsp Oil  + more for deep frying
  • to taste Salt
Course snack
Cuisine north indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 1 cup Besan
  • 1 Onion Large , chopped
  • 2 chilies Green , finely chopped
  • 2 tbsps Mint leaves , finely chopped
  • ¼ cup Cilantro leaves, finely chopped
  • ¼ tsp coriander Ground
  • ¼ tsp Chili powder Red (or more, adjust as per taste)
  • a pinch Baking Soda
  • 1 tbsp Oil  + more for deep frying
  • to taste Salt
Sanna Pakora (Sindhi Onion Pakoda)
Instructions
  1. 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.
  2. Heat oil for deep frying.
  3. 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.
  4. 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.
Recipe Notes

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