Tuesday, January 5, 2016

Cabbage Pakoda / Pakora / Fritter ~ Day 5

Preparation time: 10 min
Cook time: 30 min
Serves: 2

Besan flour/ Chickpea flour - 1 cup
Rice flour (Brown or White) - 1/2 cup
Shredded cabbage - 1 cup
Finely chopped green chilies - 2
Red chili powder - 2 tsp
Turmeric powder - 1/2 tsp
Chopped ginger - 1 tbsp
Asafoetida - 1/4 tsp
Chopped curry leaves and cilantro - 2 tbsp
Salt - to taste
Oil - for frying

  1. Combine all the ingredients, except flour and oil.  Mix well and rub the mixture to get the natural juices out.  
  2. Add both the flours and mix well.  Add water tbsp at a time to get a thick and tight dough.  Make sure not to add too much water.
  3. Heat oil in a pan. Using your hand, drop spoonful of batter into the oil.  
  4. Fry until golden brown, on a medium-low heat. Turn the pakoras once in a while with a slotted spoon for even cooking.  Drain on paper towel.
  5. Enjoy with coffee or masala tea.

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