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.
INGREDIENTS:
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
STEPS:
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.
INGREDIENTS:
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
STEPS:
- Clean the cabbage well and cut it into lengthwise thin pieces. Chop green chillies into fine pieces.
- 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.
- 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.
- Heat Oil in a deep bottomed pan and drop the batter into small fritters and fry till light brown color. Dont crowd the vessel.
- Serve hot or you can store it in air tight container.
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