Sanna Pakoda

BISMILLAH HIR RAHMAN NIR RAHEEM


This sindhi delicacy is made with assorted chopped vegetables dunked in a batter of gramflour and deep fried twice. "These snacks are especially popular during weddings and festivals. Big chunks are fried and then broken into small pieces and deep fried again," says food blogger pushpa moorjani who adds that the double frying keeps them crispy for a longer time. "The first round in hot oil fries the outer coating and the second round cooks them from the inside," she explains.

Ingredients:

Gram flour - 250 gms
Onion - 1 chopped
Coriander leaves - 2 tbsp chopped
Green chilly - 1 chopped
Turmeric - 1/2 tsp
Red chilli powder - 1/2 tsp
Dried pomogranate seeds - 1 tsp
Oil for frying 
Salt to taste

Method:

- Mix the gram flour, chopped onion, coriander leaves and green chillies.
- Add a little water to salt, turmeric powder, chilli powder, pomogranate seeds and make a batter.
- Heat some oil in a pan. Drop large chunks of batter into it and fry.
- Drain and cut into small pieces. Fry again until crisp.
- Serve hot with chutney.