Saturday, May 5, 2012

Cabbage Pakoda

Cooking Time : 30 mins
Serves            : 2

This is a wonderful recipe of Cabbage in the form of crispy Pakoda. To many of us, Cabbage is not the liked vegetable. But when it is prepared as a Pakoda, you will not find even a single trace of Cabbage taste in it. Having this Pakoda with hot tea during a rainy day is a great combination.


Cabbage                           - 1 medium size
Gram flour                       - 1/2 cup
Maida/All Purpose Flour    - 1/4 cup
Corn Flour                        - 2 tsp
Rice Flour                         - 2 tsp
Chilly powder                    - 1 tsp
Green Chillies                    - 4 to 5
Curry Leaves                     - 2 strands
Asafoetida                         - a pinch
Salt                                   - To Taste
Oil                                    - As Required

  1. Clean the cabbage well and cut it into lengthwise thin pieces. Chop green chillies into fine pieces.
  2. Combine Gram Flour, Maida, Corn Flour, Rice Flour, Chilly powder, Asafoetida, Curry Leaves, Green chillies, Salt with the Chopped Cabbage and mix well with 2 tsp Oil.
  3. Add little water and mix the ingredients into a thick batter. Don't add much water. Mix well so that the batter coats the cabbage well.
  4. Heat Oil in a deep bottomed pan and drop the batter into small fritters and fry till light brown color. Dont crowd the vessel.
  5. Serve hot or you can store it in air tight container.
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