Pakoran Ji Bhaji ko English mein kya kehte hain?

पकौड़न जी भाजी ko English mein Pakoran Ji Bhaji likhte hain.

Kitna time lagta hai?

45 min lagta hai — 20 min taiyari, 25 min pakana.

Pakoran Ji Bhaji

Name: Pakoran Ji Bhaji
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Multiple States Indian
Ingredients: 6g coriander; 100g tomato ripe; 6g salt; 1g turmeric root; 1g red chilli; 100g Gram Flour; 200g Sunflower Oil; 2g cumin powder; 200g onion; 1g ajwain; 4g green chillies; 2g coriander powder; 5g ginger paste; 5g garlic paste

Authentic Sindhi-Hindu Pakoran ji Bhaji — pre-fried besan-onion pakoras (Sanna Pakora style) gently dropped into a tomato-onion-spice gravy at the very last minute. The trick is to add the pakoras JUST before serving — too early and they turn mushy. A clever Sindhi household repurposing of leftover pakoras into a complete curry. Distinct from Punjabi Kadhi Pakora (which uses a yogurt-besan kadhi base) — Sindhi version uses a tomato-onion gravy.

Time 45 min · Serves 4 · 578 kcal · Sindh, Multiple States

Ingredients

Finish

coriander — 6 g (chopped)

Main

tomato ripe — 100 g (chopped)
salt — 6 g (none)
turmeric root — 1 g (powder)
red chilli — 1 g (powder)
Gram Flour — 100 g (batter)
Sunflower Oil — 200 g (deep frying)
cumin powder — 2 g (powder)
onion — 200 g (finely chopped)
ajwain — 1 g (whole)
green chillies — 4 g (chopped)
coriander powder — 2 g (powder)

Tempering

ginger paste — 5 g (paste)
garlic paste — 5 g (paste)

Method

Make the pakora batter: combine 100 g besan, 150 g finely chopped onion, ajwain, a pinch of turmeric, salt, 1/4 tsp red chilli powder, and just enough water to form a thick batter (similar to Sanna Pakora method).
Heat about 200 g oil in a kadai to medium-high. Drop tablespoon-sized batter dollops in batches. Fry until light golden (4-5 min). Remove on absorbent paper. You should have 10-12 pakoras.
In a separate pan heat 2-3 tbsp oil on medium. Add sliced onion (50 g remaining); sauté until light brown.
Add ginger-garlic pastes and chopped green chillies. Stir 30 seconds.
Add chopped tomato. Stir-fry 3-4 minutes until tomato breaks down and oil starts to separate.
Add salt, remaining turmeric, coriander powder, cumin powder, and remaining red chilli powder. Stir 30 seconds. The base masala is ready — set aside until JUST before serving (the gravy holds; only add pakoras at last minute).
Just before serving: add 1.5 cups water to the masala, bring to a rolling boil, then GENTLY drop in the pakoras. Simmer 1-2 minutes only — pakoras should soak up gravy without becoming mushy.
Switch off heat. Garnish with chopped coriander leaves. Serve immediately with rotis or rice — pakoras must not sit too long in the gravy.

Common questions

Pakoran Ji Bhaji ko English mein kya kehte hain?: पकौड़न जी भाजी ko English mein Pakoran Ji Bhaji likhte hain.
Ek plate Pakoran Ji Bhaji mein kitni calories hoti hain?: 578 kcal per plate.
Kitna time lagta hai?: 45 min lagta hai — 20 min taiyari, 25 min pakana.