Authentic Wheat Flour Jaggery Fritters- Indian Saunf Recipe

Last Updated on 4 months by Neha Deshmukh

Authentic Wheat Flour Jaggery Fritters – Indian Saunf Recipe

Hey everyone! Today, I’m sharing a recipe that instantly transports me back to my grandmother’s kitchen – these wonderfully fragrant and subtly sweet Wheat Flour Jaggery Fritters, lovingly known as Saunf Pakode in some parts of India. They’re crispy, comforting, and perfect with a cup of chai. I first made these myself when I was trying to recreate my Dadi’s magic, and honestly, it took a few tries to get them just right! But trust me, the effort is so worth it.

Why You’ll Love This Recipe

These fritters aren’t just delicious; they’re a little piece of Indian culinary heritage. They’re quick to make, needing only about 20 minutes from start to finish. Plus, the combination of jaggery, fennel, and cardamom is simply divine. They’re a delightful snack, a festive treat, or even a comforting breakfast.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• ?? cup Jaggery
• 1 cup Water
• 1½ cup Wheat Flour (Atta)
• ?? tsp Crushed Fennel (Saunf)
• ?? tsp Cardamom Powder
• ?? tsp Baking Soda
• Oil for frying

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Jaggery: Types and Flavor Profiles

Jaggery is unrefined sugar, and it comes in different forms. You can use dark jaggery for a richer, molasses-like flavor, or golden jaggery for a milder sweetness. I prefer using a mix of both! About 150-200g of jaggery is a good starting point for that ?? cup measurement.

Wheat Flour: Choosing the Right Kind

I recommend using whole wheat flour (atta) for the most authentic flavor and texture. You can find this at most Indian grocery stores. If you’re gluten-free, don’t worry – I’ve included a variation for that later!

Fennel (Saunf): Regional Variations & Benefits

Fennel seeds (saunf) are a staple in Indian cuisine, known for their digestive properties. Crushing them releases their aroma and flavor. In some regions, people add a pinch of ajwain (carom seeds) along with fennel for extra flavor.

Cardamom Powder: Fresh vs. Store-Bought

Freshly ground cardamom powder is always best, but good quality store-bought works too. A little goes a long way – about ½ to 1 tsp is perfect.

Oil for Frying: Best Options for Flavor & Health

I usually use vegetable oil or sunflower oil for frying. They have a neutral flavor and a high smoke point. You could also use groundnut oil for a slightly nutty flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dissolve the jaggery in 1 cup of water in a bowl. Stir until it’s completely dissolved – no grainy bits allowed!
2. In a separate bowl, combine the wheat flour, crushed fennel, cardamom powder, and baking soda. Mix everything well.
3. Gradually add the jaggery water to the flour mixture, along with a little extra water if needed, to form a smooth batter. It should be similar to a pancake batter. Beat the batter for a good 2 minutes – this helps develop the gluten and makes the fritters lighter.
4. Now, cover the batter and let it rest for about 30 minutes. This allows the flavors to meld and the batter to ferment slightly, resulting in a fluffier fritter.
5. Heat oil in a pan over medium heat. Wet your hands slightly – this prevents the batter from sticking. Scoop a tablespoon of batter and gently drop it into the hot oil.
6. Fry the fritters on medium heat, stirring occasionally, until they’re golden brown and crispy. This usually takes about 3-4 minutes.
7. Remove the fritters from the oil and drain them on a paper towel-lined plate. Serve warm and enjoy!

Expert Tips

Want to take your fritters to the next level? Here are a few tips I’ve learned over the years:

• Achieving the Perfect Batter Consistency: The batter shouldn’t be too thick or too thin. It should coat the back of a spoon nicely.
• Frying Temperature Control: Maintaining the right oil temperature is crucial. If the oil is too hot, the fritters will burn on the outside and remain uncooked inside. If it’s too cold, they’ll absorb too much oil.
• Ensuring Even Cooking: Stir the fritters occasionally while frying to ensure they cook evenly on all sides.
• Resting the Batter for Optimal Texture: Don’t skip the resting period! It really does make a difference in the texture of the fritters.

Variations

Feeling adventurous? Here are a few ways to customize this recipe:

• Vegan Adaptation: Substitute the jaggery with vegan sugar alternatives like coconut sugar or maple syrup.
• Gluten-Free Adaptation (Using Alternative Flours): Use a gluten-free flour blend (like rice flour, chickpea flour, and tapioca starch) instead of wheat flour. You might need to adjust the amount of water.
• Spice Level Adjustment (Adding Chili Powder): Add a pinch of chili powder to the batter for a little kick. My friend, Priya, loves adding a dash of cayenne pepper!
• Festival Adaptation (Makar Sankranti/Lohri Special): These fritters are traditionally made during Makar Sankranti and Lohri. You can add sesame seeds to the batter for an extra festive touch.

Serving Suggestions

These fritters are delicious on their own, but they’re even better with:

• A cup of hot chai
• A dollop of yogurt
• A sprinkle of chaat masala

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. They might lose some of their crispness, but they’ll still be tasty!

FAQs

Got questions? I’ve got answers!

What is the best type of jaggery to use for this recipe?

Honestly, it depends on your preference! Dark jaggery gives a deeper flavor, while golden jaggery is milder. A mix of both is my go-to.

Can I make the batter ahead of time? If so, how should I store it?

Yes, you can! Make the batter and store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a little water to thin it out before frying.

What if I don’t have fennel seeds? Can I substitute them?

While fennel is key to the flavor, you can try substituting with a pinch of anise seeds, though the taste won’t be exactly the same.

How can I prevent the fritters from absorbing too much oil?

Make sure the oil is at the right temperature and don’t overcrowd the pan. Also, draining the fritters on a paper towel helps remove excess oil.

What is the significance of saunf (fennel) in Indian cuisine and this recipe?

Fennel is believed to aid digestion and is often served after meals. In this recipe, it adds a lovely aromatic flavor that complements the sweetness of the jaggery beautifully.

Enjoy making these fritters! I hope they bring a little bit of Indian sunshine into your kitchen. Let me know how they turn out in the comments below!