Sindhi-style Sanna Pakoda are crispy besan (chickpea flour) and onion fritters made using a unique double-fry technique — fry once, break into pieces, then fry again — for a texture that's shatteringly crisp outside and light, airy, and fluffy inside. They're traditionally served with a chilled, thin, tangy-spicy coriander-mint chutney, and pair beautifully with bread or pav.
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Adapted from a video by Your Food Lab
Sindhi SANNA PAKODA Recipe | CRISPY Besan Pyaaz ke Pakode | सिंधी सन्ना पकोड़ा | Chef Sanjyot Keer
Water (added gradually)About 1/4 cup, plus 1-2 tbsp added gradually as needed1/4 + 1-2 cups
Hot oil1 tbsp
Oil for deep fryingas required
Fresh coriander (for chutney)1 cup
Mint leaves½ cup
Onion, small (roughly cut)1
Green chilli (for chutney)3 pieces
Ginger1 inch
Garlic cloves4-5 cloves
Tamarind pulpAbout the size of a small lemon1
JaggeryA small piece1 piece
Black salt½ tsp
Cumin powder¼ tsp
Spicy red chilli powder (for chutney)A large pinch1 pinch
Salt (for chutney)to taste
Ice cube1-2 pieces
Water (for thinning chutney)as required
Steps
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1
In a large bowl combine besan, diced onion, chopped green chillies, and fresh coriander. Add coriander seeds, cumin seeds, turmeric, chilli powder, baking soda, and salt. Mix and press firmly with your hands so the onion releases moisture and everything blends together.
2
Gradually add water, mixing until the batter reaches a thick, dropping consistency (it should fall off in thick clumps, not pour). Mixing well is key for good texture. Cover and let the batter rest.
3
For the chutney, blend fresh coriander, mint, roughly cut onion, green chillies, ginger, garlic, tamarind pulp, jaggery, black salt, cumin powder, chilli powder, salt, and a little ice into a fine, smooth paste.
4
Transfer the ground chutney to a bowl and gradually thin it with cold water to a pourable, drinkable consistency. Taste and adjust salt, then refrigerate until ready to serve.
5
Heat oil to about 160-165°C for the first fry. Check the rested batter's consistency — add a little more besan if it has thinned too much, otherwise leave as is. Stir in a tablespoon of hot oil from the pan to improve the interior texture.
6
With slightly damp hands, scoop portions of batter and carefully drop them into the hot oil using your thumb, not worrying about shape. They will float and puff up. Fry on medium heat for 2-3 minutes until just lightly coloured and the inside is set but not fully cooked, since they'll be fried again.
7
Remove and drain the pakodas, letting them rest for 5-10 minutes until near room temperature. Break each one in half, then break the larger piece again to expose the slightly underdone interior, dividing each pakoda into roughly three pieces.
8
Heat the oil to 175-180°C for the second fry. Add all the broken pieces at once and fry on high heat until deeply golden brown and completely crisp with beautiful crackled edges.
9
Drain well and serve hot alongside the chilled chutney, with bread or pav on the side.
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