Cabbage Pakoda

Are you looking to make something different with Cabbage Leaves?? Then this recipe is a must try!. I love the crisp texture and flavors that go into its making.The green chillies and ginger are the main ingredients that set everything off.

It is a snack that is super easy,quick to make and a definite crowd-puller :) 

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• 2 cups of chopped Cabbage
• 1/2 cup finely chopped Onions (Optional)
• 1 1/4 to 1 1/2 cups Besan/Chick pea flour
• 2 1/2 tbsp Rice Flour
• 1/2 tap Red Chili Powder
• 1/2 tsp Roasted Cumin Powder
• 1/2 tsp Garam Masala Powder
• 2-3 finely chopped Green Chilies (adjust)
• 1 tsp Ginger-Garlic paste
• 10-12 Mint(Pudina) leaves finely chopped - Optional
• 2 tbsp finely chopped fresh coriander leaves
• 2 tbsp Hot oil
• Water as required
• Salt to taste
• Oil for deep frying

Preparation:

1. Mix all the above ingredients adding salt as required and 2 tablespoons hot oil. 
2. Add very little water and mix well.The batter should just coat the Cabbage and it should not be a flowing batter but a stiff batter. [Start with few tbsps of water and keep adding till the batter just coats the spinach leaves]
3. Heat oil in a deep frying or heavy bottomed vessel. Once the oil is piping hot, reduce flame to medium and drop a little mixture of the batter to form fritters. Deep the pakodas to a golden brown color. Do not over crowd the vessel.
4. Serve crispy hot Pakodas  with Mint Chutney or Tomato sauce.

Chef's Tip - Before mixing the ingredients together, add a spoon of ghee with a pinch of baking soda(Optional) and coat the vessel. This helps in making the pakodas more crispy.

*These pakodas can be stored in an air tight container for 2-3 days.