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3 Aug 2014

Cabbage Pakora /Cabbage Fritters





Cabbage Pakora
Serves 2-3
Prep time:10 mins | Cooking time:20 mins | Total time:30 mins
Cuisine: Indian | Category: Snacks/Appetizers

Ingredients:
1 cup finely chopped Cabbage
1/2 cup Chickpea flour(Besan)
2 tbsp Rice flour
10-12 Cashew nuts,split into halves
2 Green chillies,finely chopped
2 tbsp chopped Coriander leaves
1/2 tsp Carom seeds(Ajwain)
1/4 tsp Turmeric powder
1/2 tsp Red chili powder
1 tsp roasted Cumin powder(optional)
a pinch of cooking Soda
1 tbsp hot Oil
Salt to taste
Oil,to deep fry 

Method:
In a big bowl  take chickpea flour and rice flour.

Add finely chopped cabbage,coriander leaves,green chillies to it and mix well.Alternatively you can add salt to the chopped vegetables and leave it for 5 mins to let it release the water and then add chickpea flour and rice flour to it.
Add all the masalas,cashew nuts,carom seeds,salt,cooking soda,ajwain and hot oil to it and mix well.

Sprinkle some water to let the dough come together.Do not make the batter very thin as the cabbage mixture would leave some water.
Meanwhile heat oil in a kadai for deep frying.
Drop small portions of batter like pakora  into the hot oil and let them fry over medium flame until they are crisp.Flip them in between to let them fry evenly.Do no over crowd the kadai with pakoras,add 7-8 pakoras at a time.You can fry them for long if you want crisp pakoras or alternatively you can press the partially deep fried pakoras and deep fry again to get crisp pakoras.

Drain the pakodas onto a kitchen tissue and repeat the same process with the remaining batter to make pakoras.
Serve them hot with Green chutney /Tomato sauce and Masala Chai.Enjoy!!

cabbage pakora

Notes:

Along with cabbage you can add finely chopped onion to pakora.
You can replace cabbage with onion or spring onion or greens like spinach, amaranth, fenugreek leaves with a combination of onions.
I love to add cashew nuts to pakoras,it is entirely optional.
You can add chopped curry leaves and grated ginger to the pakora batter.
The addition of hot oil will make sure that the pakors would not consume more oil and also to  make them crisp.
You can avoid cooking soda if you want in the recipe,but it ensures a crisp and fluffy pakora.
Pakoras can be prepared small or big,it is your wish.
For those health freaks,you can make it low calorie version by baking them.Line a baking tray with aluminium foil and grease it slightly and drop small portions of pakora batter leaving some space in between them.Bake them in preheated oven at 160 deg C for 20-25 mins.Turn it once in between.Keep an eye after 15 mins,if you feel the pakoras are dry add few drops of oil before turning them to the other side.

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