Sai Bhaji Pakode | How to make Sai Bhaji Pakode

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ByAnju Bhagnari
Created on 25th Apr 2017
  • Sai Bhaji Pakode, How to make Sai Bhaji Pakode
Sai Bhaji Pakodeby Anju Bhagnari
  • Sai Bhaji Pakode | How to make Sai Bhaji Pakode (4 likes)

  • 0 reviews
    Rate It!
  • By Anju Bhagnari
    Created on 25th Apr 2017

About Sai Bhaji Pakode

Sindhi SaiBhaji turned into bhajiyas

Sai Bhaji Pakode is a delicious dish which is liked by the people of every age group. Sai Bhaji Pakode by Anju Bhagnari is a step by step process which is best to understand for the beginners. Sai Bhaji Pakode is a dish which comes from Sindhi cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 6 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Sai Bhaji Pakode takes 10.0 for the preparation and 20.0 for cooking. The aroma of this Sai Bhaji Pakode make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Sai Bhaji Pakode will be the best option for you. The flavor of Sai Bhaji Pakode is unforgettable and you will enjoy each and every bite of this. Try this Sai Bhaji Pakode at your weekends and impress your family and friends.

  • Prep Time10mins
  • Cook Time20mins
  • Serves6People
Sai Bhaji Pakode

Ingredients to make Sai Bhaji Pakode

  • 1 cup chana dal
  • 1/2 bunch spinach
  • 1 potato
  • 1 Onion
  • 1 inch ginger, grated
  • 2 tomatoes
  • Salt to taste
  • Oil, as needed
  • 1 green chilli
  • 1 cup besan
  • 1/4 teaspoon haldi
  • 1 teaspoon red chilli powder
  • Water, as needed

How to make Sai Bhaji Pakode

  1. Wash and soak the chana dal for at least an hour
  2. Wash and chop the spinach leaves finely.
  3. Cut the potato into cubes
  4. Finely chop the onion and tomato
  5. In a pressure cooker, heat 2 tablespoon oil
  6. Add in the onion and stir fry till soft.
  7. Put in the ginger, green chilli.
  8. Add in the tomatoes and cook till soft.
  9. Now, put the chopped spinach and cook till it soft.
  10. Add the chana dal and all seasonings.
  11. Stir fry for 5 minutes.
  12. Add as little water as possible and put on the lid.
  13. Cook till 2 whistles on slow flame.
  14. When the pressure releases, mash the sabji lightly with a pav bhaji masher.
  15. Now, drain it in a sieve till it leaves as much water as possible.
  16. Add in the besan.
  17. A soft batter will be formed.
  18. Heat oil in a pan.
  19. Take big spoonfuls of the batter and half fry the bhajiyas.
  20. Cool them a bit and break them into small bhajiyas.
  21. The centre part will be still quite uncooked.
  22. Deep fry the smaller bhajiyas again.
  23. Serve hot with chutney of your choice.
My Tip: Adjust seasonings as per taste.

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