Cabbage Pakoda
Wednesday, April 29, 2020
We all are so used to the ubiquitous Onion Pakodas but these Cabbage ones were quite new to me. The first time I tasted Cabbage Pakodas were at a homestay years ago. There were very crispy & fried cabbage added a nice flavor
They can be made in 2 ways, either with just shredded cabbage or a mix of onions & cabbage. I tried the latter but just cabbage also tastes pretty good
You Will Need:
- 2 cups Shredded Cabbage
- 1 cup Onions - sliced lengthwise
- 1 cup Gram Flour/Besan
- 2 tablespoons Corn Flour
- 4 Green Chilis - finely chopped
- A few Curry Leaves - chopped
- 1.5 teaspoon Red Chili Powder
- 1/4 teaspoon Carom seeds/Ajwain
- 1/2 teaspoon Turmeric Powder
- A big pinch of Asafoetida/Hing
- Salt as required
- Cooking oil for deep frying
Making the Pakoda Batter
In a wide bowl, all the ingredients. Mix well, squeezing the mixture gently with your hands. Set aside for 10 minutes
Onion releases a lot of moisture so do not add any additional water (* See Notes) Mix them well again to resemble a crumbly mixture
Making the Pakodas
In a heavy bottomed kadhai, heat oil for deep frying, once the oil is hot enough, drop small rounds of the mixture into the oil.
Do not overcrowd the kadhai with too many pakodas. Deep fry on medium flame until it turns golden in color. Flip them over a couple of time so that if gets cooked evenly
With the help of a slotted spoon, take the pakodas out & drain them on a kitchen towel
Serve with Hot Chai !!
NOTE:
Not adding any water while mixing the dough helps in keeping the pakodas crispy for a longer time. We saved a few & ate it after a couple of hours & though it was cold, it still was quite crispy
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