Wash the broken wheat (dalia) and set aside.

Heat a pressure cooker with 2 cups of water.

Add salt and sunflower oil to the water.

Add the washed broken wheat to the pressure cooker.

Close the pressure cooker and cook for 4-5 whistles.

Turn off the flame and allow the pressure to release naturally.

Open the pressure cooker and check if the broken wheat is cooked through and there is no water remaining.

If there is any water, place it on heat and keep stirring until most of the water is evaporated.

Transfer the cooked broken wheat into a mixing bowl and allow it to cool.

Once the broken wheat has cooled, add gram flour (besan), finely chopped onion, coriander leaves, green chilli, salt, turmeric powder, cumin seeds, ajwain (carom seeds), and sunflower oil into the mixing bowl.

Add water as required to make a thick pakora batter.

Heat a paniyaram pan on medium flame and add a few drops of sunflower oil in each cavity.

Once the pan and the oil are hot, quickly add eno fruit salt into the dalia pakora batter and mix well.

Drop tablespoons full of the dalia pakora batter into each cavity.

Cook on medium-high heat for a couple of minutes on each side, until golden brown and cooked through.

Alternatively, deep fry the pakoras in a kadai until golden brown.

Drain the fried dalia pakoras on an absorbent paper.

Serve hot as a tea-time snack along with green chutney and date tamarind chutney.