Sai Bhaji Pakode | How to make Sai Bhaji Pakode

By Anju Bhagnari  |  25th Apr 2017  |  
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  • Sai Bhaji Pakode, How to make Sai Bhaji Pakode
Sai Bhaji Pakodeby Anju Bhagnari
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About Sai Bhaji Pakode Recipe

Sindhi sai bhaji turned into bhajiyas

Sai Bhaji Pakode is a popular aromatic and delicious dish. You can try making this amazing Sai Bhaji Pakode in your kitchen. This recipe requires 10 minutes for preparation and 20 minutes to cook. The Sai Bhaji Pakode by Anju Bhagnari has detailed steps with pictures so you can easily learn how to cook Sai Bhaji Pakode at home without any difficulty. Sai Bhaji Pakode is enjoyed by everyone and can be served on special occasions. The flavours of the Sai Bhaji Pakode would satiate your taste buds. You must try making Sai Bhaji Pakode this weekend. Share your Sai Bhaji Pakode cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Anju Bhagnari for inputs. In case you have any queries for Sai Bhaji Pakode you can comment on the recipe page to connect with the Anju Bhagnari. You can also rate the Sai Bhaji Pakode and give feedback.

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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