Sanna pakora- Sindhi onion bhaji is a foodie's dream. Every Sindhi household has this special dish some time or the other. Be it tea or even a mid-week meal. We are all guilty of having this pleasure of pakoda. We love this to the core. I am sure pakora recipe was developed for days when you don't know what to eat? Stuck on meal ideas?
Pakode or fritters always rescue a bored homemaker. Be it onions, mixed veg, okra or potatoes. You can even add some greens to it like methi/fenugreek or palak/spinach. Just eat it with some bread or roti. You may have it with mint or tamarind chutney. Simple tomato sauce works too. These tea time snacks have minimal spices. You can even remove the chilly, while making for kids.
We have had this in our travel too. After all, long journeys always need their snacks.
Fritters + bread+ pickle= happy tummy on an idle train journey.
If you are on a diet and still want to enjoy, do not lose heart. You can enjoy it on a cheat day with the baked version. Click here to see baked fritter recipe.
Note: Add some to yogurt kadhi if you are not vegan. Have it with some rice. Best sleep ever. Great recipe for main course for an impromptu party or get-together too. Trust me you can never go wrong with this menu!!
How to make crsipy onion bhaji or pakora ?
If you are guessing how does the street food pakoras come out so crispy, there are 2 reasons for it
1.They use lot of rice flour instead of chickpea flour (rice flour is cheaper than chickpea flour(besan).
2.They double fry these just before serving.
Adding little rice flour to besan is a good balance between the both. Also, onions tend to leave water when you add salt to them,so allow the onion to release its water with some salt first, adding too much coriander can make it watery.
For the below recipe, you need to make bigger sized onion bhaji first, these can even be made few days in advance and stored in the fridge for a few days. Just when you want to serve them, fry them again after breaking them into pieces. What you get is fresh and crispy Sindhi onion bhaji.
How to make Sanna pakora?
- Chop onions.
2. Mix all spices with chickpea flour/besan. Add rice flour and baking soda along with anardana, onions, chilly.
3. Pour a little water into mix and make it of a thick consistency.
4. Add chopped coriander to it. Mix well.
5. Heat oil in kadai/wok. Fry until golden brown.
6. Break the huge pieces of pakora to small thin ones (sanna).
7. Deep fry them to make crispy pakoras just before you serve.
These pyaz ke pakode are double fried for extra crispiness. Generally, we make fritters when guests come over but for normal pakoras you will need to be in the kitchen until they are fried. With these pakoras, you can fry and keep them before they come. Just toss it in oil and take out hot once they arrive. Your dish is ready in 5 mins.
Read the recipe of Sanna pakoda/ Sindhi onion bhaji
Sanna pakora- Sindhi onion bhaji
- 1 large onion chopped
- 1-2 green chillies
- ½ cup besan/chickpea flour
- 1 tbsp rice flour for extra crispy pakoda
- ¼ tsp turmeric
- ½ tsp red chilli powder
- 1 tbsp anardana dried pomegranate seeds, optional
- Pinch of baking soda
- Salt as per taste
- Water to make thick batter
- Oil for frying
- Make the thick batter by mixing water & flour.
- Add spices,salt,chopped onions,chilli & soda.
- Heat oil in a kadai/pan on medium flame.
- Now, use enough batter to fry a fritter/pakoda, this will be 3-4 times bigger than what you normally cook.
- Once cooked,take it out and keep it aside to cool down.
- Once all the pakoda/fritters are cooked and cooled down, cut them into smaller pieces.
- Fry them once again in hot oil on medium flame,Take them out once cooked.
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