For this month Indian cooking challenge, we make sindhi pakora. This pakora is almost similar to our south indian one with few changes in the ingredients.Last week only, i remembered about this challenge and i dont have dry pomegranate seed, so searched in the nearby grocery store, but i couldn't find it, so i made it at home.
After making pomegranate juice, extract the seed and dried it in sun for 2 days and i used that in this recipe. To be frank, i dont like the coriander seed in between the pakoras while having it, but my DH have it without any complaints.Other than that, it's a flavorful pakoda. Now over to the recipe.
Sanna Pakora
Preparation Time : 10 mins hr | Cooking Time : 20 mins | Serves : 2
Recipe Category: Snacks | Recipe Cuisine: Indian
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Besan/Gram flour - 1/2 cup
Onion - 1(small)
Cumin seed - 1/2 tsp
Dry Pomegranate seed - 1/2 tsp
Coriander seed - 1/2 tsp
Green chili - 1
Red Chili Powder - 1/4 tsp
Coriander leaves - few
Baking soda - a pinch
Salt - to taste
Water - to bind the flour
Oil for frying
Procedure
Slice the onions thinly and chili into small pieces.
Take besan, cumin seed, pomegranate seed, green chili,coriander seed, red chili powder, salt & baking soda in a bowl & mix it well and then add onions.
Now add enough water and make it like a dough .
Finally add the coriander leaves and mix it well.Heat oil in the frying pan .
Take a spoon full of this mixture and slide gently into hot oil, fry them on medium flame until it's almost done.
Drain out using a slotted spatula, and place it on tissue paper.Once it cooled again fry it until it's crispy
Serve hot with ketchup or serve it along with coffee/tea as evening snacks.
Wow those pakodas look so inviting..glad you joined us!
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