Masala Fried Sanna

Name: Masala Fried Sanna
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: goan
Ingredients: 4 pcs sanna (medium, day-old if possible, cut into thick cubes); 2 tbsp oil; 1 pcs onion (medium, thinly sliced); 2 pcs green chili (slit); 8 pcs curry leaves; 0.5 tsp mustard seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch salt; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.2/5(28)

TASTE SCORE

8/10

Soft Goan sanna cubes are lightly pan-fried, then tossed with onions, green chili, curry leaves, and simple spices. The outside turns gently crisp while the inside stays fluffy, making it a lovely tea-time snack or side.

PREP

10m

COOK

15m

SERVES

1 PIECE

161 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Cut the sanna and get the masala ready.
1.Cut each sanna into thick bite-size cubes.
2.Slice the onion thinly.
3.Slit the green chili and chop the coriander leaves.
fry · ~5 min
Lightly fry the sanna pieces.
1.Heat 1 tbsp oil in a wide pan over medium heat.
2.Add the sanna cubes in a single layer.
3.Pan-fry, turning gently, until lightly crisp and golden on the edges, 4 to 5 minutes.
TIPUse day-old sanna if possible so the pieces hold their shape better in the pan.
temper · ~6 min
Make the masala base.
1.Add the remaining 1 tbsp oil to the same pan.
2.Add mustard seeds and let them splutter for 20 to 30 seconds.
3.Add curry leaves and green chili and cook for a few seconds.
4.Add the sliced onion and cook until soft and lightly golden, 4 to 5 minutes.
saute · ~1 min
Add the spices and toss.
Add turmeric powder, red chili powder, and salt. Mix quickly for 10 to 15 seconds so the spices bloom without burning.
TIPKeep the heat low when the powders go in so the masala stays bright and not bitter.
mix · ~2 min
Coat the sanna with the masala.
Return the fried sanna cubes to the pan and toss gently until the onion masala coats all the pieces evenly. Cook for 1 to 2 minutes.
garnish
Finish with lemon juice and coriander leaves.
Turn off the heat, drizzle in the lemon juice, and sprinkle over the coriander leaves. Toss once more very gently.
serve
Serve the masala fried sanna hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Day-old sanna is best because it is firmer and less likely to break while tossing.
2
Cut the cubes slightly large so the centers stay fluffy after pan-frying.
3
Do not crowd the pan when frying the sanna, or the edges will steam instead of crisp.
4
Let the mustard seeds fully splutter before adding curry leaves so the tempering smells nutty, not raw.
5
Add the powdered spices on low heat and stir only briefly to avoid a bitter masala.
6
Drizzle the lemon juice only after switching off the heat to keep the finish bright and fresh.
7
Leftovers can be reheated in a skillet, not a microwave, to bring back the crisp edges.