Sanna Pakora ko English mein kya kehte hain?

सिंधी सन्ना पकौड़ा ko English mein Sanna Pakora likhte hain.

Kitna time lagta hai?

40 min lagta hai — 15 min taiyari, 25 min pakana.

Sanna Pakora

Name: Sanna Pakora
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Multiple States Indian
Ingredients: 35g Sunflower Oil; 1g Baking Soda (Food Grade Sodium Bicarbonate); 4g coriander; 2g Coriander Seeds; 80g Gram Flour; 4g salt; 2g red chilli; 6g Anardana; 12g Rice Flour; 200g onion; 1g turmeric root; 1g ajwain; 6g green chillies

Authentic Sindhi-Hindu Sanna Pakora — onion-besan fritters that are double-fried for signature crunch. Big chunks of thick batter are fried first, cooled, broken into pieces, then fried again until crisp. The double-fry technique is the Sindhi signature. Spiced with anardana (pomegranate seeds), ajwain, and green chillies. Served with Sindhi mint chutney or tea-time accompaniment. Distinct from Punjabi onion pakora (single-fried, thinner).

Time 40 min · Serves 4 · 202 kcal · West India, Multiple States

Ingredients

Frying

Sunflower Oil — 35 g (deep frying)

Main

Baking Soda (Food Grade Sodium Bicarbonate) — 1 g (powder)
coriander — 4 g (chopped)
Coriander Seeds — 2 g (crushed)
Gram Flour — 80 g (powder)
salt — 4 g (none)
red chilli — 2 g (powder)
Anardana — 6 g (whole)
Rice Flour — 12 g (powder)
onion — 200 g (finely chopped)
turmeric root — 1 g (powder)
ajwain — 1 g (whole)
green chillies — 6 g (finely chopped)

Method

Sprinkle a pinch of salt on chopped onions and let them sit 10 minutes; this draws out water. Squeeze out and discard excess water.
In a bowl combine besan, rice flour, turmeric, red chilli powder, anardana, ajwain, crushed coriander seeds, baking soda, and remaining salt. Mix well.
Add the squeezed onions, chopped green chillies, and chopped coriander leaves to the dry flour mix. Mix to combine — the onion moisture will start hydrating the batter.
Add 2-3 tablespoons of water gradually and mix to a THICK batter — should be scoopable but not pourable. Do not over-water.
Heat oil in a wok/kadai on medium flame to ~170°C (drop a tiny pinch — should sizzle slowly). Drop large lemon-sized lumps of batter into the oil. Fry on medium 4-5 minutes until light golden but NOT fully crisp. Remove and drain. These are the 'first fry'.
Cool the first-fry pakoras 5-10 minutes. Then break each into 4-5 rough smaller pieces with hands or fork — exposing inner soft texture.
Increase oil flame to medium-high (~190°C). Drop the broken pieces back in batches and fry until deep golden brown and very crisp (3-4 minutes per batch). This is the second fry — the signature step.
Drain on absorbent paper. Serve hot with Sindhi mint-chutney, tamarind-chutney, or alongside masala chai.

Common questions

Sanna Pakora ko English mein kya kehte hain?: सिंधी सन्ना पकौड़ा ko English mein Sanna Pakora likhte hain.
Ek plate Sanna Pakora mein kitni calories hoti hain?: 202 kcal per plate.
Kitna time lagta hai?: 40 min lagta hai — 15 min taiyari, 25 min pakana.