Sana Pakora

Sana Pakora by Kamla Thadani


1. Besan – 1 cup
2. Atta – 1 Tablespoon
3. Onion – 1, large, chopped fine
4. Spinach Leaves – 5, large
5. Methi Leaves – 1 Tablespoon
6. Zeera Powder – 1/2 Teaspoon
7. Green Chilli – to taste, finely chopped
8. Anardana – 3/4 Teaspoon
9. Coriander Seeds – 3/4 Teaspoon
10. Salt – to taste
11. Baking Soda – 1 pinch
12. Oil – for deep frying


Mix all the ingredients with water and beat well to form a smooth batter. Heat oil in a karahi. Make fist sized pakoras and deep fry them on medium heat a few at a time. They should not be browned too much. Remove from heat and cool the pakoras. They can also be frozen for future use. Slice each pakora into ½ inch slice. Deep fry them just before serving. These can be served as a snack, starter or part of the main meal

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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