Allergens in Sanna Pakora: none of the ten listed below.
Ingredients
Quantities for 4.
- 1.5 cups Besan
- 2 medium, sliced paper thin Onionsanna means fine. The thinner the slice, the crisper the pakora
- 1 medium, sliced into 2mm rounds then halved Potato
- 3, finely chopped Green Chilli
- 1/3 cup, chopped Coriander Leaves
- 1 tsp Ajwain
- 1 tsp, coarsely crushed Anardanaor 1 tsp amchur
- 1 tsp, coarsely crushed Coriander Powder
- 1 tsp Chilli Powder
- 1/2 tsp Turmeric
- a pinch Baking Sodafor lift, not moreoptional
- 500ml for deep frying, plus 1 tbsp hot for the batter Neutral Oil
- to taste Salt
- about 1/3 cup Water
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Salt the sliced onion and let it sit 10 minutes. It releases water that becomes most of your batter liquid, which is why the batter is so thick.
- Have the oil heating while you mix, and the batter mixed only just before frying. It slackens and goes limp if it stands.
- Set a rack, not paper, for draining. Paper traps steam under the pakoras and softens them.
Method
- Toss the sliced onion with 1 tsp salt in a wide bowl and leave 10 minutes, then squeeze it lightly over the bowl and keep the liquid.
- Add the potato, green chilli, coriander leaves, ajwain, crushed anardana, crushed coriander powder, chilli powder and turmeric to the onion and mix.
- Sprinkle the besan and baking soda over the top and rub everything together with your fingers for 2 minutes without adding water.The vegetables should be coated in dry besan first. Adding water too early makes a smooth batter that fries heavy.
- Add water a tablespoon at a time until the mixture just clumps in your hand. Thick and shaggy, nothing pourable.
- Heat the frying oil in a kadhai to 170C. A pinch of batter should rise to the surface in about 4 seconds.
- Stir 1 tbsp of the hot oil into the batter. It lightens the crumb.
- Drop rough, loose spoonfuls into the oil, 6 or 7 at a time, and fry 4 minutes until pale gold. Lift and drain on a rack.Do not press them into neat balls. Ragged edges are what turn crisp.
- Rest the first batch 5 minutes while you fry the rest.
- Return all the pakoras to the oil, now raised to 185C, and fry 90 seconds more until deep gold and hard to the touch.This double fry is the difference between a crisp pakora and a soggy one twenty minutes later.
- Drain and serve immediately with tamarind or tomato chutney.
Storage
Eat within the hour. Leftovers keep 1 day in an airtight box and can be crisped in a 200C oven for 6 minutes; never microwave them.
Nutrition Good estimate
One serving of Sanna Pakora (157 g) is about 351 calories, or 224 calories per 100 g.
Low protein: 10 g a serving, 11% of the calories
| Per serving157 g | Per 100 g | |
|---|---|---|
| Calories | 351 kcal | 224 kcal |
| Protein | 9.6 g | 6 g |
| Carbohydrate | 34.7 g | 22 g |
| of which sugars | 6.9 g | 4 g |
| Fibre | 6.5 g | 4 g |
| Fat | 19.9 g | 13 g |
| of which saturated | 2.1 g | 1 g |
| of which unsaturated | 16.5 g | 10 g |
Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Sindhi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.