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Sindhi Cuisines - Taste of community- Recipe Number - 27
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Sanna pakora
Ingredients:
  • 1 small cup gramflour
  • 1 small onion(chopped)
  • coriander leaves(chopped)
  • 1 tsp cummin seeds
  • 1 tsp annardana( Dry pomegranate seeds)
  • 1 tsp Coriander seeds(akkha dhaniya)
  • 2 Green chillies(finely chopped)
  • Salt to taste
  • Red chilli powder as per taste
  • A pinch of baking soda
  • Water
  • Oil for frying
Method:
  • Mix all the ingredients except oil for frying,and make a thick batter
  • Add a tbsp of hot oil to this batter,mix well
  • Take a spoon full of this mixture and slide gently into hot oil,repeat for whole mixture
  • Fry them on medium flame till almost done
  • Take them out and break them further to small pieces
  • Fry again till dark golden brown and crisp
  • Serve immediately

 

Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 27
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