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Cabbage Pakoda Recipe | Crisp cabbage pakora

Catego rized under Appetizers o r Starters , Breakfasts & Snacks , Vegan Ingredients Cabbage , Gram Flo ur (Besan) , Onio ns , Rice Flo ur

Todays recipe is cabbage pakoda or pakora or cabbage fritters. It is very easy and quick to make. T his is perf ect late af ternoon snack with hot cup of tea on this cold weather.

T his recipe is same as usual pakoda recipe. A batter is made f rom cabbage, onion, besan, rice f lour with dry spices and f resh herbs. And then spoonf ul of batter is deep f ried to make delicious pakoras. Winter has already started in my part of world. T his kind of snack is perf ect f or me and dear hubby on weekends. Yes, I do make deep f ried f ood once in a while and pakora comes f irst in that category. I do make other pakoras like onion pakora, dill leaves pakora, Gujarati style methi pakora (Methi na gota), Aloo bajji. I am sorry this list is not f or calorie conscious people.

I have added mint leaves in this pakora which give very unique f lavor to it. But you can skip it. I have used green chilies as well as red chili powder. You can of course adjust the amount as per your liking spiciness. I have seen many people use baking soda while they make any pakora batter. I do not pref er to use soda because f irst I do not like the taste of soda, second batter with soda will absorb more oil while f rying. So I always skip the soda in any pokora recipe. Cabbage Pakoda Recipe | Crisp cabbage pakora Prep time 15 mins Cook time 15 mins Total time 30 mins Author: Kanan Recipe Category: Tea-time snack or breakf ast

Cuisine: Indian Yield: 15-16 pakoras (2 servings) Ingredients Besan (chickpea f lour) cup Rice f lour 2 tablespoons Red chili powder 1 teaspoon Kasoori methi (Dried f enugreek leaves) teaspoon Salt to taste Green chilies 2, chopped f inely Cilantro leaves 2 tablespoons, chopped f inely Mint leaves 1 tablespoon, chopped f inely, optional Onion cup, chopped Cabbage 1 cup, chopped Water cup Oil to deep f ry pakoda Instructions 1. Take besan, rice f lour in a bowl along with salt, red chili powder and kasoori methi.

2. Mix well so everything gets incorporated well.

3. T hen add green chilies, cilantro, mint leaves, onion and cabbage.

4. Mix well.

5. Bef ore you add water to make batter, heat oil in pan on medium heat f or deep f rying. Also line a plate with paper towel.

6. Add water little a time and make very thick batter. Do not make thin batter because cabbage will leave its own some water and batter will become runnier.

7. Now check oil is hot enough or not by dropping a small ball of batter into the oil. If it comes on top very immediately them it is too hot. If it stays at bottom then oil is not hot enough. It should come on top af ter 2-3 seconds and then oil is ready f or deep f rying. 8. Using your hand, drop spoonf ul of batter into the oil.

9. Fry till it becomes golden brown and crispy f rom all the sides. Keep moving with slotted spatula f or even browning.

10. Once f ried, remove it using spatula and also drain excess oil.

11. Use paper towel lined plate, so it will absorb extra oil. Serve hot.

Additional Inf o Taste crispy outside, sof t f rom inside with little spicy

Shelf life best served hot. If your store it then it will become soggy and it will lose its crispness. Serving suggestions Serve as a breakf ast or af ternoon snack with a cup of tea or cof f ee. Also serve some coriander chutney or mint chutney or tamarind-date chutney or ketchup on side as a dipping sauce. T ips - There is another way of making cabbage pakoda : start with sprinkling some salt on cabbage and let it sit for 20 minutes. So it will ooze out some water. Then add flour and other ingredients. Add water if required. If making this way you will need less or no water and pakoda will become more crispy. I have served yummy cabbage pakora with coriander chutney, tamarind-date chutney along with a hot cup of cof f ee f or me and a cup of tea f or hubby. It was our af ternoon snack on last weekend.