Sindhi Sanna Pakora Recipe

For week two of Mega Marathon, the theme is Indian states. While most of my blogger friends have opted to do thalis for six Indian states, I went for easy dishes. At first I wanted to opt out of this mega marathon and I even sent a mail to Valli.I have told you so many times that this is a great group and we call ourselves as the BM Family and it is 200% true. I was feeling so low and depressed and I opted out of BM. But you know what, I got a phone call from Vaishali, lovingly called as the Princy. She talked me out of my depression. I felt so good after the half an hour talk and from next day started my BM preparations. She even made sure that I am cooking by asking me updates daily. I really wanted this type of support which doesn’t come from other family members except hubby. I feel blessed to be part of this group and I am so glad I could participate even though with simpler dishes.

When I decided to make simple dishes for the Indian states theme, I wanted to go with  sub theme. Even simple things need order, right? So this week you will be seeing authentic savoury snacks from all over India. The first dish I wanted to make was the Sindhi dish Sanna Pakora. This was a dish I missed making for Indian Cooking Challenge and  found that this is a great opportunity to try it. This pakora is made with besan and the speciality of this is it is double fried. So it is super crispy and absolutely yum! For this whole week you will be seeing deep fried food and make sure to drool over it. And if it is intense, then try it immediately. You can serve it with a chutney of your choice. I loved it as it is…

Recipe Source: Sindhi Rasoi

Ingredients:

Besan / Chickpea Flour -1 cup

Onion-1

Coriander LEaves-2 tbs

Cumin Seeds-1 tsp

Anardhana Seeds-1 tsp

Coriander Seeds-1 tsp

Green Chilly-2

Salt-to taste

Red Chilly Powder-1/2 tsp

Hot Oil-2 tbs

Baking Soda-a pinch

Oil-to deep fry

Procedure:

Heat oil in a frying pan.

In a bowl mix together besan, onion, green chillies, coriander leaves, cumin and anardhana seeds, salt, red chilly powder and baking soda.

Add enough water to make a thick batter.

Add hot oil and mix well.

Take tablespoon full of batter and drop in hot oil.

Fry until lightly brown.

Drain oil and place on plate.

After finishing all the batter, break the fried pakoras into two or three pieces.

Drop in oil again and fry until nicely browned.

Drain oil and transfer to a serving plate.

Serve hot with chutney of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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Print Recipe

Sindhi Sanna Pakora

Servings

Ingredients

Ingredients

• Besan / Chickpea Flour -1 cup
• Onion-1
• Coriander LEaves-2 tbs
• Cumin Seeds-1 tsp
• Anardhana Seeds-1 tsp
• Coriander Seeds-1 tsp
• Green Chilly-2
• Salt-to taste
• Red Chilly Powder-1/2 tsp
• Hot Oil-2 tbs
• Baking Soda-a pinch
• Oil-to deep fry

Servings Ingredients Ingredients Besan / Chickpea Flour -1 cup Onion-1 Coriander LEaves-2 tbs Cumin Seeds-1 tsp Anardhana Seeds-1 tsp Coriander Seeds-1 tsp Green Chilly-2 Salt-to taste Red Chilly Powder-1/2 tsp Hot Oil-2 tbs Baking Soda-a pinch Oil-to deep fry

Instructions

Procedure

1. Heat oil in a frying pan.
2. In a bowl mix together besan, onion, green chillies, coriander leaves, cumin and anardhana seeds, salt, red chilly powder and baking soda.
3. Add enough water to make a thick batter.
4. Add hot oil and mix well.
5. Take tablespoon full of batter and drop in hot oil.
6. Fry until lightly brown.
7. Drain oil and place on plate.
8. After finishing all the batter, break the fried pakoras into two or three pieces.
9. Drop in oil again and fry until nicely browned.
10. Drain oil and transfer to a serving plate.
11. Serve hot with chutney of your choice.

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