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- Duration: 45 minutes
- Serves: 6–8 people
Spice Level: High
Unlike the onion pakoras, sanha pakoras are bite-sized, not-so-plump pieces. Hence, the pakora batter should be similar to that of idli batter in consistency. You should be able to easily drop it into the oil, so make sure to not make the batter too thin or thick while mixing and blending.
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Sanha in Sindhi means thin and while the pakora isn’t thin it gets its name from the various ingredients that are very finely chopped and mixed into it. This munchy favourite is had at teatime.
- Chickpea flour (besan) ( 1 cup)
- Semolina (sooji) (1 tbsp)
- Onion, finely chopped (1)
- Potato (aloo), cut into cubes (1)
- Coriander (hara dhaniya), chopped (1 tbsp)
- Green chilli, finely chopped (2)
- Ginger (adrak), grated (1 tbsp)
- Coriander (dhaniya) seeds (1 tsp)
- Pomegranate seeds (anardana) (1 tsp)
- MTR Lal Mirch/Red Chili Powder (1/2 tsp)
- Salt (to taste)
- Water (1/2 cup)
- Cooking oil (2 cups)
- Combine besan, sooji, vegetables, herbs, spices and salt in a bowl. Mix until well blended.
- Using 1/4 cup of water at a time, form a thick batter. The batter should be of dropping consistency but not too thin. Keep it aside for 10 mins.
- Heat oil for deep-frying in a kadhai over medium heat. Drop a tablespoon full of batter in the hot oil.
- Fry the sanha pakora over medium heat till it is crisp and golden from outside.
- Transfer fried fritters into a plate lined with a paper towel.
- Serve sanha pakora warm with green chutney.
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