Thursday, 9 June 2011

Cabbage Pakoda

Cabbage Pakoda

Makes: 20


1 cup cabbage, finely shredded ( use only tender cabbage leaves, remove the thick vein, if any )
1 onion, thinly sliced
1 1/4 cup gram flour ( besan / kadala maavu )
1 tablespoon rice powder
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3 pinches asafoetida ( hing )
3/4 teaspoon salt ( or to taste )
1/2 cup water
200 ml oil for frying ( 1 - inch from the base of the kadai)


In a bowl, mix all the ingredients together and keep aside for 15 minutes. Batter should be thick in consistency ( do not add more water).

Heat oil in a kadai. Drop teaspoons of the pakoda batter and reduce heat to medium ( 6 - 7 pakodas at a time ). Fry till golden color on both the sides.

Serve as an evening snack with Tomato sauce or coconut chutney.

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