Have you relished cabbage in the form a crispy pakoda? If you haven’t and are fond of cabbage then you should try today’s recipe. To many, cabbage may not be the prettiest or tastiest of vegetables but it more than makes up in flavor in the garb of a besan coated, golden crisp pakodi. Cabbage needs to be sliced into thin strips along with onions before combining in chick pea flour, rice flour, ginger garlic paste, curry leaves and green chillis and deep fried to a golden brown color. Serve warm with a hot cup of tea on a rainy day and you have a snack to provide comfort to your body and soul.
Ingredients:
1 1/2 cups besan/gram dal flour/chick pea flour
1/2 cup rice flour
2-3 green chillis, finely chopped
1/4 tsp red chilli pwd
1/2 tsp ginger garlic paste
1 large onion, sliced
2 cups finely sliced cabbage
1 tbsp hot oil
few sprigs curry leaves
salt to taste
oil for deep frying
PREPARATION:
1. Combine both the flours with salt, ginger garlic paste, red chilli pwd, green chillis, curry leaves, sliced onions and cabbage. Add oil and mix well with fingers.
2. Add few tablespoons of water and mix well that it forms a slightly hard batter. Don’t add too much water. The batter should just coat the cabbage strips and onion slices.
3.Heat enough oil in a deep frying vessel. Once the oil turns hot, reduce flame to medium. Use your fingers to drop the batter in the oil to form small fritters. Deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides.
4. Once they turn golden brown, remove them on to absorbent paper. Store in air tight containers and serve as evening snacks over a hot cup of masala chai (spiced tea).
2. Add few tablespoons of water and mix well that it forms a slightly hard batter. Don’t add too much water. The batter should just coat the cabbage strips and onion slices.
3.Heat enough oil in a deep frying vessel. Once the oil turns hot, reduce flame to medium. Use your fingers to drop the batter in the oil to form small fritters. Deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides.
4. Once they turn golden brown, remove them on to absorbent paper. Store in air tight containers and serve as evening snacks over a hot cup of masala chai (spiced tea).
