For the Indian Cooking Challenge this month, we make another Pakodi!. This time it's Sindhi special and it didn't strike until I was writing this post that only last month we did a pakoda with besan again, a special from the South States. It looked almost like we have currently given up on deep-fried pakodas and these have become traditional and lost.
It's not the case, at least not in my household. I still deep fry pakodas frequently and I love them. My interest in fact lies in trying out different pakodas from all states and across countries. That's what led me to check out this recipe from Sindhi. I referred both Alka and Vaishali to see the common factor in this recipe.
As expected each family makes it differently. However, the basic step being, adding whole coriander seeds and twice deep fried. So it was all the more fun for me!
I seem to end up cooking a lot of Sindhi dishes, and my liking of that started way back during my college days when I had a Sindhi friend. I am so glad that I have good friends still who are experts in this cuisine that I get to know more dishes from this wonderful cuisine.
I ground my own Pomegranate powder after a long time. And the taste of whole coriander seeds along with Anardana is wonderful.
Onions, diced into 1/2 inch cubes - 1 cup
Gram flour - 3/4 cup
Cumin seeds - 1 tsp
Aanardana / Dry pomegranate seeds - 1/4 tsp
Coriander seeds - 1/2 tsp
Green chilies, finely chopped - 2 medium
Salt to taste
Red chili powder as per taste
Coriander leaves, finely chopped handful
A pinch of baking soda
Oil for frying
How to make the Sanna Pakora
Mix all the ingredients except oil for frying and make a thick batter
Add a tsp of hot oil to this batter, mix well.
Heat a kadai with oil for deep frying.
Take a spoon full of this mixture and slide gently into the hot oil, repeat for the whole mixture.
Fry them on medium flame till almost done.
Drain out using a slotted spatula, let it cool and immediately break the fried pakora further into small pieces