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A crispy, double-fried fritter from Sindhi cuisine. Made with chickpea flour, onions, and aromatic spices like pomegranate seeds, these pakoras are irresistibly crunchy and perfect with a cup of chai.
Prepare the Batter
First Fry (Cooking the Inside)
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A crispy, double-fried fritter from Sindhi cuisine. Made with chickpea flour, onions, and aromatic spices like pomegranate seeds, these pakoras are irresistibly crunchy and perfect with a cup of chai.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 294.32 calories per serving with 9.09g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Press the Pakoras
Second Fry (Making them Crispy)
Serve
Add 1/2 cup of finely chopped spinach (palak) or a small, grated potato to the batter for extra flavor and texture.
Incorporate 1/2 teaspoon of ajwain (carom seeds) into the batter. It adds a unique flavor and is known to aid digestion.
For a tangier taste, you can substitute anardana with 1 teaspoon of amchur (dry mango powder) or a squeeze of fresh lemon juice in the batter.
Besan (gram flour) is a plant-based flour rich in protein, which is essential for muscle repair, growth, and overall body function.
Both besan and onions are good sources of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This recipe is made with besan, which is naturally gluten-free, making it a suitable snack for individuals with celiac disease or gluten sensitivity.
Spices like turmeric, coriander, and hing not only add flavor but also possess anti-inflammatory and digestive properties.
The most common reasons are a thin batter, incorrect oil temperature, or skipping the double-fry process. Ensure your batter is very thick, the first fry is on medium heat to cook the inside, and the second fry is on medium-high heat to achieve that signature crunch.
One serving of Sanna Pakora (approximately 5 pieces) contains around 350-400 calories. The majority of the calories come from the besan and the oil absorbed during deep-frying.
Sanna Pakora is a deep-fried snack, which makes it high in fat and calories. While it's delicious, it should be enjoyed in moderation as part of a balanced diet. The besan provides some protein and fiber, but it's best considered an occasional treat.
While you can try making them in an air fryer, the result will be very different. The traditional crispy, crunchy texture of Sanna Pakora is achieved through the double deep-frying method. An air-fried version will be more like a baked fritter.
Anardana provides a unique tangy and slightly fruity flavor. A good substitute is 1 teaspoon of amchur (dry mango powder) or a generous squeeze of fresh lemon juice added to the batter.
Store leftover pakoras in an airtight container in the refrigerator for up to 2 days. To reheat and restore their crispiness, place them in a preheated oven or an air fryer at 180°C (350°F) for 5-7 minutes. Avoid using a microwave, as it will make them soggy.