How to Make Sindhi Sanna Pakora | Crunchy Onion Fritters | Easy Snack Recipes | Payal’s Passion

Pakoras or Fritters as we call them, are an all-time favorite snack for all Indians. Adding to the wide range of Pakoras we eat, I bring to you the unique and the most Authentic Sindhi Sanna Pakora Recipe. This Sanna Pakoda recipe comes from the rich and diverse Sindhi Cuisine. These Pakoras are a mix of potatoes, onions, green chillis, coriander seeds, dry pomegranate seeds, gram flour and rice flour along with salt and crushed red chili.  These ingredients them a perfect blend of taste and nutrition. These Sanna Pakoras are easy to make and require no complex steps.

We would not be using baking soda because fritters absorb more oil when baking soda is added to the fritter batter. The trick to light fritters is in the video. Sindhi Sanne Pakode are the ideal snack to be served with tea and also acts as a perfect appetizer before meals. These sanna pakoras are also a special Sindhi breakfast. They are served with bread slices & luscious mint coriander chutney when served as breakfast. Make sure to serve these crispy onion fritters hot and with a chutney. Kids love these pakodas. Add them to your list of starters for your parties.

So without further delay let us start making these crispy, delectable & toothsome Sindhi snack.

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Print Recipe

Sindhi Sanna Pakodas Recipe

Sindhi Sanna Pakoras is a Traditional Sindhi Recipe. Follow this simple Ste-By-Step recipe to make these amazing fritters in your kitchen.

Course

Snacks, Starters

Cuisine

Sindhi Cuisine

Prep Time

10 Minutes

Cook Time

15 Minutes

Servings

People

Ingredients

• 1 Cup Gram Flour / Besan
• 1 Pcs Potato Chopped into Small Pieces
• 2 Pcs Finely Chopped Onions Medium Sized
• 1/2 Cup Finely Chopped Fresh Coriander Leaves / Daniya Pati
• 2 Pcs Finely Chopped Green Chilies
• 2 Tbsp Rice Flour / Chawal Ka Aata
• 2 Tsp Regular Salt (नमक) To Taste
• 1 Tsp Crushed Dry Red Chilies / Kuti Lal Mirch
• 2 Tsp Coriander Seeds / Sabut Sabut Dhaniya
• 2 Tsp Crushed Pomegranate Seeds / Kuta Anar Dana
• 1 Cup Drinkable Water
• Oil for Frying

Course Snacks, Starters Cuisine Sindhi Cuisine Prep Time 10 Minutes Cook Time 15 Minutes Servings People Ingredients 1 Cup Gram Flour / Besan 1 Pcs Potato Chopped into Small Pieces 2 Pcs Finely Chopped Onions Medium Sized 1/2 Cup Finely Chopped Fresh Coriander Leaves / Daniya Pati 2 Pcs Finely Chopped Green Chilies 2 Tbsp Rice Flour / Chawal Ka Aata 2 Tsp Regular Salt (नमक) To Taste 1 Tsp Crushed Dry Red Chilies / Kuti Lal Mirch 2 Tsp Coriander Seeds / Sabut Sabut Dhaniya 2 Tsp Crushed Pomegranate Seeds / Kuta Anar Dana 1 Cup Drinkable Water Oil for Frying

Instructions

Preparing the Pakora / Fritter Batter

1. To a mixing bowl add 1 Cup Gram Flour / Besan, 2 Tbsp. Rice Flour / Chawal Ka Aata, 2 Finely Chopped Onions, 1 Potato Chopped into small pices, 2 Finely Chopped Green Chilies, ½ Cup Finely Chopped Fresh Coriander Leaves, 2 Tsp. Regular Salt, 1 Tsp. Crushed Dry Red Chilies / Kuti Lal Mirch, 2 Tsp. Crushed Pomegranate Seeds & 2 Tsp. Coriander Seeds / Sabut Sabut Dhaniya.
2. Mix all the ingredients using a spoon. The rice flour is added to make the fritters extra crispy. Adding rice flour is optional.
3. After mixing, add water in small quantities and mix the batter using a spoon to prepare the batter for the pakoras / fritters. After adding 1 cup water and mixing you would get a thick consistency batter.
4. Now, heat the oil for frying the fritter. Now before frying, take 2 to 3 Tbsp. hot oil and add it to the pakora / fritter batter and mix well. By adding oil to the batter before frying, the pakoras / fritters will be light and crispy and will absorb less oil while frying.
5. Avoid adding baking soda. By adding baking soda to the batter, the pakoras / fritters will absorb more oil and will be heavy on the stomach.

Frying the Pakoras / Fritters

1. After heating the oil, on medium flame, using spoon or your hand pick a good portion from the batter and start frying large size fritters.
2. Fry the pakoras / fritters for about one minute or till the turn light golden brown in color. Do not fully fry the pakoras / fritters. Take them out of the oil when they are about half done. Fry large size pakoras / fritters from the remaining batter.
3. After frying the pakoras / fritters from the batter, let them cool down a little.
4. Once they cool down, break the large pakoras / fritters into bite size pieces.
5. After breaking the pakoras / fritters into bite size portions, heat the oil on high flame and fry these small bite size pakoras / fritters again till they turn crispy and golden brown in color.
6. Take them out in a plate with paper towel. Fry the remaining pakoras / fritters.
7. Our Sindhi Sanna Pakoras are ready. Serve with tomato ketchup or mint coriander chutney. As a Sindhi breakfast they are served with Bread slices & Mint Coriander Chutney.

Recipe Notes

Contact Chef: Payal Jethani

Tips: Adding Rice Flour to the batter is optional. Rice flower makes the pakoras / fritters extra crispy.

Tricks: Add hot oil to the batter just before frying the pakoras / fritters. By adding hot oil to the batter, the pakoras will be light and would absorb less oil. Avoid adding baking soda to the batter.

Check Out: Other dips & Chutney Recipes at our Dips & Chutney Recipe Sections

Goes well with: Serve with tomato ketchup or mint coriander chutney. As a Sindhi breakfast they are best served with Bread slices & Mint Coriander Chutney.

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