Sindhi Sanna Pakodas Recipe
Sindhi Sanna Pakoras is a Traditional Sindhi Recipe. Follow this simple Ste-By-Step recipe to make these amazing fritters in your kitchen.
Servings Prep Time
4People 10Minutes
Cook Time
15Minutes
Servings Prep Time
4People 10Minutes
Cook Time
15Minutes
Instructions
Preparing the Pakora / Fritter Batter
  1. To a mixing bowl add 1 Cup Gram Flour / Besan, 2 Tbsp. Rice Flour / Chawal Ka Aata, 2 Finely Chopped Onions, 1 Potato Chopped into small pices, 2 Finely Chopped Green Chilies, ½ Cup Finely Chopped Fresh Coriander Leaves, 2 Tsp. Regular Salt, 1 Tsp. Crushed Dry Red Chilies / Kuti Lal Mirch, 2 Tsp. Crushed Pomegranate Seeds & 2 Tsp. Coriander Seeds / Sabut Sabut Dhaniya.
  2. Mix all the ingredients using a spoon. The rice flour is added to make the fritters extra crispy. Adding rice flour is optional.
  3. After mixing, add water in small quantities and mix the batter using a spoon to prepare the batter for the pakoras / fritters. After adding 1 cup water and mixing you would get a thick consistency batter.
  4. Now, heat the oil for frying the fritter. Now before frying, take 2 to 3 Tbsp. hot oil and add it to the pakora / fritter batter and mix well. By adding oil to the batter before frying, the pakoras / fritters will be light and crispy and will absorb less oil while frying.
  5. Avoid adding baking soda. By adding baking soda to the batter, the pakoras / fritters will absorb more oil and will be heavy on the stomach.
Frying the Pakoras / Fritters
  1. After heating the oil, on medium flame, using spoon or your hand pick a good portion from the batter and start frying large size fritters.
  2. Fry the pakoras / fritters for about one minute or till the turn light golden brown in color. Do not fully fry the pakoras / fritters. Take them out of the oil when they are about half done. Fry large size pakoras / fritters from the remaining batter.
  3. After frying the pakoras / fritters from the batter, let them cool down a little.
  4. Once they cool down, break the large pakoras / fritters into bite size pieces.
  5. After breaking the pakoras / fritters into bite size portions, heat the oil on high flame and fry these small bite size pakoras / fritters again till they turn crispy and golden brown in color.
  6. Take them out in a plate with paper towel. Fry the remaining pakoras / fritters.
  7. Our Sindhi Sanna Pakoras are ready. Serve with tomato ketchup or mint coriander chutney. As a Sindhi breakfast they are served with Bread slices & Mint Coriander Chutney.
Recipe Notes

Contact Chef: Payal Jethani

Tips: Adding Rice Flour to the batter is optional. Rice flower makes the pakoras / fritters extra crispy.

Tricks: Add hot oil to the batter just before frying the pakoras / fritters. By adding hot oil to the batter, the pakoras will be light and would absorb less oil. Avoid adding baking soda to the batter.

Check Out: Other dips & Chutney Recipes at our Dips & Chutney Recipe Section.

Goes well with: Serve with tomato ketchup or Mint Coriander Chutney. As a Sindhi breakfast they are served with Bread slices & Mint Coriander Chutney.