Thursday, January 20, 2011

Cabbage Pakoda

  • 1/2 of whole Cabbage
  • 4 tbsp Bengal gram flour (besan)
  • 2 tbsp Rice flour
  • 1 tsp Red chili powder
  • 1/4 tsp Turmeric
  • 1 tsp Ginger garlic paste
  • 1 tbsp Mint leaves chopped
  • 3 tbsp Coriander leaves chopped
  • 2 pinch Asafoetida
  • 1/2 tsp Garam masala powder
  • 1 tsp Oil
  • Salt to taste
  • Oil for deep frying

  1. Remove the outer layer of cabbage and discard.
  2. Chop the cabbage finely into 2" length.
  3. Take a large bowl add these chopped cabbage, gram flour, rice flour, chili powder, turmeric powder, ginger garlic paste, mint leaves, coriander leaves, asafoetida, garam masala, oil and salt.
  4. Mix well, now add very little water and try to gather all the ingredients together.
  5. You should be able to make a ball, the mixture should not be watery.
  6. Heat a pan and pour oil for deep frying. when hot add a small ball.
  7. Check if the ball remains intact, or else add some more gram flour.
  8. Reduce the flame to medium high, add the cabbage balls and fry them.
  9. The inner part also should be cooked. Fry until you see nice golden brown color.
  10. Remove and place on a paper towel.
  11. Serve hot with ketchup, It will be just gone in seconds.
  12. Enjoy!
  1. The mixture of cabbage pakodas should be fried immediately.
  2. If left for few minutes, the cabbage releases water and then the pakodas will absorb lot of oil.

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