![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4iDNoAUBGzoK-RLK4C9gg5fD9bGYLswlwx8hfB0NKL3TqvGlssX32lkkH3O8QWYS9_9LAHFXuBmr5Mt_BcdECaowuTvui2Jh6rM0OL1Xu5mjvHaQQ9eytwVuUsrVSZm2gJNjBJ2W_daLZ/s640/pakora+1.jpg)
Preparation time: 10 min
Cook time: 30 min
Serves: 2
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Ingredients:
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
Method:
- Combine all the ingredients, except flour and oil. Mix well and rub the mixture to get the natural juices out.
- 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.
- Heat oil in a pan. Using your hand, drop spoonful of batter into the oil.
- 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.
- Enjoy with coffee or masala tea.
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