Sindhi SANNA PAKODA Recipe | CRISPY Besan Pyaaz ke Pakode | सिंधी सन्ना पकोड़ा | Chef Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Put the besan, diced onion, chopped green chillies and chopped coriander in a large bowl. Add coriander seeds, cumin seeds, turmeric, red chilli powder, baking soda and salt, then work everything together with clean hands until the onion gives off some moisture.
2. Add the water gradually until the batter is thick enough to fall from a spoon in thick drops, not pour. Cover and rest it while you make the chutney.
3. Grind the chutney ingredients (coriander, mint, onion, green chillies, ginger, garlic, tamarind pulp, jaggery, black salt, cumin powder, red chilli powder, salt, ice cubes and a little water) into a fine, smooth paste.
4. Move the paste to a bowl, add water gradually to make it thin and pourable, taste and adjust the salt, then refrigerate until serving.
5. Heat oil to 160–165°C. Check the batter: if it is too thin, add a spoon or two of besan. Stir in 1 tablespoon of hot oil from the frying pan.
6. Drop spoonfuls of batter into the oil by hand; the shape does not matter.
7. Fry on medium heat for 2–3 minutes until only a light colour appears. They should still be half cooked. Lift out with a strainer and rest for 3–4 minutes.
8. Break each pakoda in half, then break the larger piece again. The inside should look slightly underdone. Do this to all of them.
9. Heat oil to 175–180°C. Fry the broken pakodas until deep golden brown and crisp all the way through. Drain well with a strainer and serve hot with the chutney.

Summarized from Your Food Lab's video. Watch it for the details.

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