Sanna Pakora / Sindhi Pakora

Pakora or Pakoda is a very famous snack food all over India. Main ingredient is basen flour, adding spices to flour and make a thick batter and deep fry until crispy, the spices will vary according to the regions eg. Kongunadu we don’t use cumin seeds and coriander seeds but in north they use to add this. Coming to this Sindhi Sanna pakora the specialty is adding dry pomegranate seeds and this pakora is a double fried one.

Ingredients:

Besan flour (gram flour)	1 cup
Onion finely chopped	½ cup
Green chili	1-2
Cumin seeds	1 tsp
Coriander seeds	1 tsp
Pepper powder	1 tsp
Coriander leaves finely chopped	½ cup
Mint leaves finely chopped	¼ cup
Salt	as per taste
Oil	for deep frying

 

Directions:

1. Add all the dry ingredients in large mixing bowl, heat oil in kadai.
2. Mix the dry ingredients well and add little water and mix like a thick batter.
3. Add one tablespoon full of hot oil to the batter and mix well.
4. Once the oil is hot, take two tablespoon full of batter and drop gentle in oil.
5. Reduce the flame to low and cook well until it turns golden brown.
6. Drain the excess oil and allow it to cool completely. Repeat the same process for rest of the batter.
7. Break the fried pakora’s to bite size pieces and again deep fry until crispy.
8. Serve with ketchup and green chutney immediately.

 

Note:

Since I didn’t have any pomegranate seeds I didn’t add that. You can add 1 tsp of that if you have.

 

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Seyal Double Roti (onion and tomato gravy with bread)

Whenever I use to search any information in internet, moving from one link to other I use to end in other place. Hope this use to happen for everyone; like that I came across this recipe from here. The name pulled me more towards this and finally planned that for next day dinner. Made few changes to the original recipe and made it to a complete filling meal.

Ingredients:

Sandwich bread	2-3
Coriander leaves chopped	1 cup (tightly packed)
Spinach chopped	½ cup
Cooked channa	½ cup
Onion chopped	1 cup
Tomato pure	from 2 medium sized tomatoes
Ginger garlic paste	1 Tbsp
Chili powder	1 tsp
Turmeric powder	¼ tsp
Tamarind paste	1 tsp
Salt	as per taste
Oil	2 Tbsp

 

Directions:

1. Heat oil in a thick bottomed pan, once the oil is hot add green chilies saute for few second and add chopped onion.
2. After 2 minutes add ginger garlic paste and cook until raw smell leaves. After that add spinach saute for a minute and add coriander leaves.
3. After two to three minutes of sautéing add turmeric and chili powder and mix well.
4. Add the tomato pure and cook on low flame for about 5- 10 minutes by covering the lid.
5. Mean time heat 2 cups of water in a sauce pan, after 10 minutes mash the mixture to a smooth paste.
6. Add the cooked channa and mix well, add enough boiling water to make gravy. Next add tamarind paste and enough salt.
7. Allow it to cook for another 5 – 10 minutes by covering the lid.
8. Finally add bread pieces and mix well until its coated with the gravy and serve immediately.

 

 

 

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Masala Koki

Hi friends, came back after 10 days break. April month was very busy because of long BM and today only I realized ten days are already gone in May month. Days are moving so fast, since weather is getting better here, my kids are making me busier and they need to spend most of the time outside. Apart from all of these when ever get chance I try to explore in kitchen and update in my space.

For next three days I am going to post, few basic Sindhi cuisine. I am not a person of this region, when I saw this theme in BM 28 announcement page without any second thought choose it, reason behind is to learn some new cuisine. My main source to learn is internet found lot of interesting recipes and tried few. My first one is masala koki which is nothing but onion paratha.

Recipe Source: Veena

Ingredients:

Wheat flour	1 cup
Onion finely chopped	½ cup
Green chili	1-2
Coriander finely chopped	⅓ cup
Pepper powder	½ tsp
Salt	as needed
Oil	¼ cup
Yields: 5

 

Directions:

1. Mix all the dry ingredients in a large mixing bowl. Add enough water and 2 tablespoon of oil and knead to soft dough.
2. Cover and allow resting for 10 minutes, divide the dough to 5 small balls.
3. Heat a tava, flatten the small ball to 5- 6 inch disc with ¼ inch thickness. Cook the disc in hot tava by coating with 2 teaspoon of oil on both the sides. Repeat this same process for other balls.
4. Serve it with some pickle and any raita.

 

Tip:

• For flatten the balls I didn’t use rolling pin, just press using your fingers on counter top. But you might try using rolling pin.
• If your going to use after few hours wrap with aluminum foil with small air holes.

 

 

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