Crispy Cabbage Pakoda
Pakoda or Pakora has its origin in India which uses besan flour (chickpea flour) as the base mixed usually with onions and sometimes veggies to make fritters. We could be able to see Pakoda varieties everywhere in Indian streets and restaurants. This Cabbage Pakoda is somewhat a different one and you know? The distinct flavor of cabbage along with the crispiness would tempt us to have it non-stop. This evening snack recipe goes well with any hot drink and it could even be taken as a side dish for rasam and sambar rice. Though deep-fried snacks are not a healthy choice, Cabbage Pakodas could be a perfect snack for a rainy day.
⏲ Preparation Time: 10 minutes
⏲ Cooking Time: 10 minutes
🍴 Servings: 2 to 3
What to Use?
- Cabbage -1
- Onion -1 (optional)
- Besan flour - 3 tbsp
- Rice Flour -1 tbsp
- Turmeric Powder - 1/4 tsp
- Chilli powder -1/2 tsp
- Green chilies -1 or 2
- Grated Ginger -1 tsp
- Minced Garlic - 1/2 tsp
- Fennel seeds -1 tsp
- Salt - as required
- Oil - as required
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How to Prepare?
- Collect cabbage layers, keep it one after another, roll them and cut to get longer pieces.
- Take cabbage pieces in a large bowl.
- Add all the listed ingredients except oil to the cabbage.
- Mix well all the ingredients together. Adding water to the mixture is not needed.
- As the cabbage releases water content, it would suffice to get the right pakora consistency.
- Keep the mixture undisturbed for about 5 minutes.
- Heat enough oil in a pan and start dropping the mixture into the oil, a little at a time.
- Fry until the color changes to a golden brown.
- Drain excess oil and serve hot.
- Avoid bulk dropping of the mixture into the oil as it may hinder the crispy outcome of pakoras.
- Serve pakoras with mint chutney to enhance the taste.