Sanna Pakora with Coriander Mint Chutney

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, combine the besan, coarsely crushed coriander seeds, anardana, red chili powder, turmeric powder, hing, and salt. Whisk the dry ingredients together.
   • Add the thinly sliced onions, chopped green chilies, and fresh coriander leaves to the bowl.
   • Using your hands, mix everything thoroughly, gently squeezing the onions to help them release their natural moisture. This will help bind the batter.
   • Gradually add water, a little at a time, mixing until you have a very thick, dropping consistency batter. Do not add too much water; the batter should cling to the onions.
2. 2

   First Fry (Cooking the Inside)

   • Heat oil in a kadai or deep pan over medium heat (around 160°C / 320°F).
   • Once the oil is hot, carefully drop spoonfuls of the batter to form rough, uneven fritters. Do not overcrowd the pan; fry in batches.
   • Fry for 5-6 minutes, turning occasionally, until the pakoras are light golden and cooked through but still soft. They should not be brown or crispy at this stage.
   • Using a slotted spoon, remove the half-fried pakoras and place them on a plate to cool slightly.
3. 3

   Press the Pakoras

   • Once the pakoras are cool enough to handle (after about 2-3 minutes), take each one and place it on a flat surface.
   • Gently press down with the back of a spoon or your palm to flatten it into a disc. Be careful not to break it apart. This step is crucial for the final crispy texture.
4. 4

   Second Fry (Making them Crispy)

   • Increase the heat of the oil to medium-high (around 180°C / 355°F).
   • Carefully slide the flattened pakoras back into the hot oil, again frying in batches to avoid overcrowding.
   • Fry for 3-4 minutes, flipping them, until they turn a deep golden brown and become very crispy and crunchy.
   • Remove the finished Sanna Pakoras from the oil and drain them on a wire rack or paper towels to remove excess oil.
5. 5

   Serve

   • Serve the Sanna Pakoras immediately while they are hot and crispy.
   • They pair wonderfully with Sindhi green chutney (made with mint and coriander), tamarind chutney, or simply a hot cup of masala chai.