Uploaded July 2026 | Updated September 2026, 3 weeks ago
Sindhi-style Sanna Pakodas are basically super crispy besan and onion pakodas made using a unique technique that gives them an incredible texture: crisp on the outside and light, airy, and fluffy on the inside. They’re traditionally served with a special thin, chilled green chutney that makes every bite even more refreshing and flavourful.
I also highly recommend enjoying them with slices of bread or pav, the combination of hot, crispy pakodas and soft bread is absolutely unbeatable, especially during the rains. The full written recipe is mentioned below in the description. Do give it a try. Happy Cooking! ❤️
Say hello to the BLP 2.0, your new kitchen superstar that makes cooking easier, faster, and way more fun 🥰🚀
Happy shopping! 🛍️
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Full written recipe - Sanna Pakoda
Prep Time: 10-15 minutes
Cooking Time: 15–20 minutes
Serving: 3–4 people
Ingredients:
Batter & Frying
BESAN | बेसन 1 CUP
ONION | प्याज़ 3/4 CUP (DICED)
GREEN CHILLI | हरी मिर्च 2–3 NOS. (CHOPPED)
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL (CHOPPED)
CORIANDER SEEDS | साबुत धनिया 1.5 TSP
CUMIN SEEDS | जीरा 1/2 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1/2 TSP
BAKING SODA | बेकिंग सोडा 1/4 TSP
SALT | नमक TO TASTE
WATER | पानी 1/4 CUP + 1–2 TBSP (ADDED GRADUALLY)
HOT OIL | गरम तेल 1 TBSP
OIL | तेल AS REQUIRED (FOR DEEP FRYING)
Chutney
FRESH CORIANDER | हरा धनिया 1 CUP
MINT | पुदीना 1/2 CUP
ONION | प्याज़ 1 SMALL SIZED (ROUGHLY CUT)
GREEN CHILLI | हरी मिर्च 3 NOS.
GINGER | अदरक 1 INCH
GARLIC | लहसुन 4–5 CLOVES
TAMARIND PULP | इमली का गूदा SMALL LEMON SIZED BALL
JAGGERY | गुड़ A SMALL PIECE
BLACK SALT | काला नमक 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1/4 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर A LARGE PINCH
SALT | नमक TO TASTE
ICE CUBE | बर्फ 1–2 NOS.
WATER | पानी AS REQUIRED
Method:
To make the batter, take a large bowl and add fine besan, diced onion, green chillies, and fresh coriander. Add coriander seeds, cumin seeds, turmeric, spicy red chilli powder, baking soda, and salt. Using clean hands, press and mix everything together well so the onion releases a little moisture and everything combines.
Add water gradually and mix until you get a dropping consistency batter. It should fall off the spoon in thick drops, not pour off. Cover the batter and let it rest while you make the chutney.
In a mixer jar, add fresh coriander, mint, roughly cut onion, green chillies, ginger, garlic, tamarind pulp, jaggery, black salt, cumin powder, spicy red chilli powder, salt, ice cubes, and a little water. Grind into a fine, smooth paste first.
Transfer to a bowl and add water gradually to thin it out to a pourable, drinkable consistency. Taste and adjust salt. Refrigerate until ready to serve.
Heat oil to 160–165°C for the first fry. By this time the batter will have rested and loosened slightly but should still hold a dropping consistency. If it looks too thin, add a spoon or two of besan to adjust the consistency. Add a tablespoon of hot oil from the frying pan into the batter and mix it in.
Carefully drop portions of batter into the oil using your hands. Do not worry about the shape. As soon as they go in you will see them rise to the surface and puff up.
Fry on medium flame for 2–3 minutes until just a light colour develops on the outside. They should be only half cooked at this stage. Remove with a strainer and let them rest for 3–4 minutes.
Once rested, break each pakoda. First break it in half, then break the larger piece again. You will see the inside is slightly underdone. Break all the pakodas the same way.
Now heat the oil to 175–180°C for the second fry. Add all the broken pakodas and fry until they are deeply golden brown and completely crispy all the way through. Remove with a strainer and drain well.
Your light, crunchy Sanna Pakoda is ready. Serve hot with the chutney,pav or bread slices alongside.
#YFL #SanjyotKeer #pakoda #pakodarecipe
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Batter 1:38
Special Green Chutney 4:30
1st Frying Pakoda 6:43
2nd Frying Pakoda 10:42
Plating 11:54
Outro 13:44
Sindhi-style Sanna Pakodas are basically super crispy besan and onion pakodas made using a unique technique that gives them an incredible texture: crisp on the outside and light, airy, and fluffy on the inside. They’re traditionally served with a special thin, chilled green chutney that makes every bite even more refreshing and flavourful.
I also highly recommend enjoying them with slices of bread or pav, the combination of hot, crispy pakodas and soft bread is absolutely unbeatable, especially during the rains. The full written recipe is mentioned below in the description. Do give it a try. Happy Cooking! ❤️
Say hello to the BLP 2.0, your new kitchen superstar that makes cooking easier, faster, and way more fun 🥰🚀
Happy shopping! 🛍️
🛒 Buy on Amazon: amzn.in/d/00oVb9g
🌐 Curaa Website: curaahome.com/products/blendlabpro
Full written recipe - Sanna Pakoda
Prep Time: 10-15 minutes
Cooking Time: 15–20 minutes
Serving: 3–4 people
Ingredients:
Batter & Frying
BESAN | बेसन 1 CUP
ONION | प्याज़ 3/4 CUP (DICED)
GREEN CHILLI | हरी मिर्च 2–3 NOS. (CHOPPED)
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL (CHOPPED)
CORIANDER SEEDS | साबुत धनिया 1.5 TSP
CUMIN SEEDS | जीरा 1/2 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1/2 TSP
BAKING SODA | बेकिंग सोडा 1/4 TSP
SALT | नमक TO TASTE
WATER | पानी 1/4 CUP + 1–2 TBSP (ADDED GRADUALLY)
HOT OIL | गरम तेल 1 TBSP
OIL | तेल AS REQUIRED (FOR DEEP FRYING)
Chutney
FRESH CORIANDER | हरा धनिया 1 CUP
MINT | पुदीना 1/2 CUP
ONION | प्याज़ 1 SMALL SIZED (ROUGHLY CUT)
GREEN CHILLI | हरी मिर्च 3 NOS.
GINGER | अदरक 1 INCH
GARLIC | लहसुन 4–5 CLOVES
TAMARIND PULP | इमली का गूदा SMALL LEMON SIZED BALL
JAGGERY | गुड़ A SMALL PIECE
BLACK SALT | काला नमक 1/2 TSP
CUMIN POWDER | जीरा पाउडर 1/4 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर A LARGE PINCH
SALT | नमक TO TASTE
ICE CUBE | बर्फ 1–2 NOS.
WATER | पानी AS REQUIRED
Method:
To make the batter, take a large bowl and add fine besan, diced onion, green chillies, and fresh coriander. Add coriander seeds, cumin seeds, turmeric, spicy red chilli powder, baking soda, and salt. Using clean hands, press and mix everything together well so the onion releases a little moisture and everything combines.
Add water gradually and mix until you get a dropping consistency batter. It should fall off the spoon in thick drops, not pour off. Cover the batter and let it rest while you make the chutney.
In a mixer jar, add fresh coriander, mint, roughly cut onion, green chillies, ginger, garlic, tamarind pulp, jaggery, black salt, cumin powder, spicy red chilli powder, salt, ice cubes, and a little water. Grind into a fine, smooth paste first.
Transfer to a bowl and add water gradually to thin it out to a pourable, drinkable consistency. Taste and adjust salt. Refrigerate until ready to serve.
Heat oil to 160–165°C for the first fry. By this time the batter will have rested and loosened slightly but should still hold a dropping consistency. If it looks too thin, add a spoon or two of besan to adjust the consistency. Add a tablespoon of hot oil from the frying pan into the batter and mix it in.
Carefully drop portions of batter into the oil using your hands. Do not worry about the shape. As soon as they go in you will see them rise to the surface and puff up.
Fry on medium flame for 2–3 minutes until just a light colour develops on the outside. They should be only half cooked at this stage. Remove with a strainer and let them rest for 3–4 minutes.
Once rested, break each pakoda. First break it in half, then break the larger piece again. You will see the inside is slightly underdone. Break all the pakodas the same way.
Now heat the oil to 175–180°C for the second fry. Add all the broken pakodas and fry until they are deeply golden brown and completely crispy all the way through. Remove with a strainer and drain well.
Your light, crunchy Sanna Pakoda is ready. Serve hot with the chutney,pav or bread slices alongside.
#YFL #SanjyotKeer #pakoda #pakodarecipe
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Batter 1:38
Special Green Chutney 4:30
1st Frying Pakoda 6:43
2nd Frying Pakoda 10:42
Plating 11:54
Outro 13:44
