Saturday, 25 November 2017

Sanna Pakora/Sindhi Onion Pakoras

Indian cuisine have varieties of pakoras aka crispy deep fried fritters, i have prepared couple of pakoras though i have few to make at home. Finally here is one among those pakoras i have bookmarked few months back from Gayathri's Space is this ultimate crispy double fried onion pakoras. Loaded with onions and chopped coriander leaves, these fritters are seriously addictive to  munch with a cup of tea or coffee for your evening snacks. This double fried Sindhi style chickpea flour pakoras are very easy to make. With loads of chopped onions and finely chopped coriander, these pakoras will definitely satisfy your crave for deep fried beauties.

Vegan Sanna Pakora

As i told earlier, these pakoras are deep fried twice, firstly big chunks of thick pakora batter is fried until they turns bit brown, once they are removed from the hot oil, those big chunks are broken into small pieces. And again those small pieces are deep fried until they turns golden brown. This is the speciality of this Sindhi pakora. Am running this week's blogging marathon with 'Bookmarked Recipes' as theme, and this Sanna pakora was sitting in my bookmarked list since a while, and finally i prepared them few days back for our sunday evening snacks.

Gluten free SIndhi Onion Pakoras

1cup Gram flour
2 Onions (finely chopped)
1/2cup Coriander leaves (chopped)
1tsp Coriander seeds (slightly crushed)
1/2tsp Cumin seeds
2tbsp Hot oil
Pinch Baking soda
1/2tsp Red chilly powder
1/4tsp Pomegranate seeds (crushed)
Salt
Oil for deep frying

Take the flour, chopped onions, chopped coriander leaves, coriander seeds, cumin seeds, red chilly powder, crushed pomegranate seeds,baking soda, salt in a bowl.

Add the hot oil, mix and slowly add water to make a thick batter.

Meanwhile heat oil for deep frying. Drop spme big portion of batter to hot oil, and fry in medium flame.

Sanna pakora, Vegan Onion pakoda

Once it turns bit brown remove from the oil and drain the excess oil with paper towel. Continue the same process with the batter.

Now break the big chunks of fritters into two or three pieces.

Again fry them in oil until they turns golden brown. Drain the excess of oil with paper towel.

Serve warm with your favourite sauce.

12 comments:

vaishali sabnani said...

We love these Sindhi pakoras and yes they are a complete treat . Double frying makes them real crunchy , though the calorie chart hits up high . :))

I Camp in my Kitchen said...

Pakoras look crispy and crunchy Priya! All want is a hot cup of tea with a plate of these crunchies 😋

sushma said...

Wow pakodas look so nice and crisp.

Sharmila- The Happie Friends Potpourri corner said...

Perfect for this winters with chai :)

Pavani N said...

Love these crispy and delicious pakora. Perfect tea time snack.

Harini R said...

Very interesting to double fry these sinful pakoras!!

Sapana Behl said...

I have never added coriander leaves in onion pakoras. Looks so delicious.

Sowmya :) said...

Those pakoras look so crunchy! Such a tempting snack....have never tried double frying. Sounds interesting

Sandhya Ramakrishnan said...

This is just so perfect for the winter evenings with a cup of tea. Looks perfect Priya!

Priyakumar said...

ye plate mujhe de de thakurrrrrrr, awesome.. these pakoras and a cup of tea , we are set for entertainment... :)

Jayashree said...

Those pakoras look so crisp and tempting.

Chef Mireille said...

looks like such a great crunchy crispy snack