Cabbage Pakoda

Published On May 14, 2020
In Article
By Heena Bharat
0 comments

Prep Time
5 Minutes
Cook Time
5 Minutes
Difficulty Level
Advanced

Ingredients

Cabbage - 2 cups grated
Besan/Gram flour - 1 cup
Rice flour - 1 tablespoon
Chopped green chilies - 1/2 teaspoon
Carom seeds - 1/2 teaspoon
Turmeric, red chili powder, dry mango powder, chaat masala - 1/2 teaspoon
Water as required for making pakoda batter
Oil - as required to fry the pakodas
Salt - as per taste
Baking soda - 1/2 teaspoon

Instructions

Take grated cabbage in a large bowl and add gram flour and rice flour to it.
Mix well and add all spices and salt now.
Add chopped veggies too. Add water slowly accordingly to make a smooth batter for pakoda consistency. It should be slight thick.
Whisk the batter with hand whisker or fingers in on direction so as to make the pakoda fluffy.
Heat enough oil in a pan/ kadhai on medium flame.
Put one one spoon of cabbage pakoda batter on the hot oil and fry deeply on a medium flame.
Pakodas need to be fried from both the sides.
Transfer the pakodas to a tissue paper to absorb excess oil from it.
Cabbage pakodas are ready and can be served with green and imli chutney.

Servings : 2
Ready in : 10 Minutes
Special Category : Jhatpat Cooking (5 Min)
Recipe Type : Snacks

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Heena Bharat

Good food creates good memories and can win many hearts. Though basic cooking started in my Mumbai days, but being in Germany for few years, I started missing all Indian food especially street food. This has made me trying new and new dishes at home and even during the lockdown period in india, it has proved to be the need of the hour!!