On a cloudy day when we expect rains to come all we want is a hot cup of tea with some crispy onion bhajiyas. Nothing can be as blissful as enjoying rains with this amazing combo of tea and snack. This is one of the most loved monsoon snack. Known with different names like bhaji, bhajiyas or pakoras. Being Sindhi we call it as “Sanna Pakora”. This Sindhi delicacy is very popular and scrumptious fritters made with gram flour , onions, green chilies , coriander leaves and spices. The specialty of this Sanna Pakora recipe is its double frying method for this crispy fritter preparation. This Pakora recipe is very easy to make and it will not take much time of yours.
Sana Pakoda- Rachna Nagrani
Gram flour – 150gm
2 onions finely chopped or sliced
2 to 3 green chilies finely chopped
2 tbsp Coriander leaves finely chopped
3 tsp coriander seeds
1 tsp cumin seeds
1 tsp pomegranate seeds crushed
2 tsp red chilli powder
1/2 baking soda
Salt as per taste
Oil for frying
Mix all the above ingredients, add water and mix it up to form a thick and lump free batter of dropping consistency.
Heat the oil in pan for frying. Drop big spoonfuls of batter one by one in pan. Drop only 3 to 4 spoonfuls at one time. Don’t over croud the pan. Fry them till they are properly cooked (don’t overcook them as we are gonna fry them again) take it out and allow it to cool down. Now thin out the Pakora to a smaller size by breaking them with help of your hands. Deep Fry them again till they turn out golden brown and crisp.
Take it out and place it on paper napkin to get rid of excess oil.
Serve hot with green chutney or tomato ketchup.