(Spiced Fritters)

Sindhi Pakora With Sweet Tamarind Chutney | Majha Kitchen | Sanjeev Kapoor  Khazana - YouTube


Gram flour – 2 cups
Green Chillies – 3 – 4 nos.
Asafoetida – A pinch
Ginger – ½” piece
Coriander leaves – 2 tbsp.
Mint leaves – 2 tbsp.
Juice of 1 lime or chopped raw mango
Salt – to taste
Oil – for frying
Warm Oil – 1 tblsp. (for batter)
Water – 3/4 cup


  1. In a bowl, take gram flour add salt, asafoetida, chopped green chillies,finely chopped ginger, chopped coriander leaves, chopped mint leaves, lemon juice or chopped raw mango and warm oil. Mix thoroughly.
  2. Add water in the above mixture. Add water little by little while mixing it so there are no lumps formed. Mix it properly till it forms a semi-thick batter.
  3. In a kadai, heat the oil for frying on a medium flame. When hot, drop small balls of the batter (no particular shape) – one at a time to fill the kadai.
  4. Fry the Pakoras on a medium flame till they are pale yellow in colour which means the pakoras are half done.
  5. Remove the Pakoras with a perforated spoon and drain off the excess oil.
  6. When the Pakoras cool down a little, break them into half pieces.
  7. Heat the oil in the Kadai and fry the Pakoras pieces to make them crispy till they turn golden brown in colour.
  8. Remove the Pakoras with a perforated spoon and drain off the excess oil.

To serve

Pakoras are a favorite teatime snack and are served piping hot with Dharan ji Chutney or tomato ketchup.

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