Sanna Pakora (Sindhi Onion Pakoda) for Indian Cooking Challenge

For this month's 'Indian Cooking Challenge', Valli chose a delicious Sanna Pakora, a Sindi specialty. She gave us 2 recipes to refer from - one from from Vaishali and one from Alka.

We made a fritter, Patnam Pakodi, from AP for last month's challenge. But this Sindhi pakoda is quite different. Though the ingredients are almost the same in both the recipes, these Sanna pakoras are double fried. First the batter is fried in big chunks, then cut into smaller pieces and fried the second time. This second frying makes the fritters extra crispy and yummy.

I rarely deep fry, making pakoras for tea time is something that hardly ever happens in our household. So I didn't want to miss the opportunity of making something special for the family. My husband and kids loved these crispy and delicious fritters, I think adding mint leaves to the batter makes them taste extra special. If you are a snack lover and looking for a different snack or fritter, this is just for you. Do try and Enjoy!!

Recipe is from Vaishali and Alka.

Ingredients:

Besan - 1cup

Onion -1 large, chopped

Green chilies - 2, finely chopped

Mint leaves - 2tbsp, finely chopped

Cilantro leaves - ¼cup, finely chopped 

Ground coriander - ¼tsp
Red Chili powder - ¼tsp (or more, adjust as per taste)
Baking Soda - a pinch
Oil - 1tbsp + more for deep frying
Salt - to taste

Method:

• In a mixing bowl, combine besan, onion, green chilies, mint & cilantro leaves, ground coriander, red chili powder, baking soda, 1tbsp hot oil and salt. Mix well and add enough water to make a thick batter.
• Heat oil for deep frying. 
• Take big spoonfuls of the batter and add to the oil. Fry on medium flame for 3~4 minutes or until both sides are lightly golden and almost cooked through. Remove onto a paper towel lined plate and cool slightly.
• Break the big pakodas into smaller pieces and fry them again until golden brown and crisp all over. Drain on a paper towel lined plate. Serve hot with ketchup or green chutney.