Mixed Vegetable Pakoda
Makes: 20 - 23
Ingredients
1 cup ( 200 g ) cabbage, finely shredded ( use only tender cabbage leaves, remove the thick vein, if any )
1 carrot, finely grated
1 onion, thinly sliced
1 1/4 ( 225 g ) cup gram flour ( besan / kadala maavu /chone pitti ) )
1 tablespoon rice flour
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3 pinches asafoetida ( hing )
1 carrot, finely grated
1 onion, thinly sliced
1 1/4 ( 225 g ) cup gram flour ( besan / kadala maavu /chone pitti ) )
1 tablespoon rice flour
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3 pinches asafoetida ( hing )
3/4 teaspoon salt ( or to taste )
1/2 cup (50 - 75 ml ) water for mixing
200 ml oil for frying ( 1 - inch from the base of the kadai)
1/2 cup (50 - 75 ml ) water for mixing
200 ml oil for frying ( 1 - inch from the base of the kadai)
Method
In a bowl, mix all the ingredients ( except oil ) together and keep aside for 15 - 30 minutes. Batter should be thick in consistency. Avoid adding more water.
Heat oil in a kadai. Reduce heat to medium and drop teaspoons ( use small spoons which shape like ice cream scoop to get evenly round shape ) of thepakoda batter ( 6 - 7 pakodas at a time ) and fry till golden color on both the sides.
Drain and place on kitchen towel to absorb excess oil.
Heat oil in a kadai. Reduce heat to medium and drop teaspoons ( use small spoons which shape like ice cream scoop to get evenly round shape ) of thepakoda batter ( 6 - 7 pakodas at a time ) and fry till golden color on both the sides.
Drain and place on kitchen towel to absorb excess oil.
Serve as an evening snack with Tomato sauce or coconut chutney.
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