An awsome tasty snack for that laid-back afternoon with a hot sip of tea.
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Ingredients: (Serves 2)
1) Cabbage - 1 Cup
2) Ginger - 2 Teaspoon
3) Cumin Powder - 1 Teaspoon
4) Green Chilles - 2
5) Cilantro - 1/4th Cup
6) Ajwain (Carom Seeds) - 1/4th Teaspoon
7) Hing (Asafeotida)
8) Besan- Half Cup
9) Rice Flour - 1/4th Cup
10) Salt
11) Sugar (Optional)
12) Oil
Method:
In a mixing bowl add roughly choped cabbage, finely grated ginger, cumin powder, green chilles, cilantro, ajwain, a pinch of hing and salt.
Mix all the ingredients.
Add besan, rice flour and sugar. Add only a pinch of sugar. Sugar is used just to enhance the taste.
Due to salt cabbage will leave sufficient amount water which will be needed to bind the pakoda mixture. So without adding any extra water first, mix all the ingredients.
Incase your batter is too dry then add little water as per requirement.
In another pan heat oil for frying. When the oil is hot take a spoonful of hot oil and add to the pakoda mixture to give that extra crunch to the pakodas and mix it well.
Drop the pakodas into hot oil and deep fry till pakodas are golden brown.
Serve with your favourite chutney or sauce.
Note: Fry these pakodas on low to medium heat.
Tip: 1). If you want to avoid deep frying then adjust the consistency of the batter and make small tikkis and shallow fry.
2). You can also add extra vegetables if desire.
By: Anjali Purandare
2) Ginger - 2 Teaspoon
3) Cumin Powder - 1 Teaspoon
4) Green Chilles - 2
5) Cilantro - 1/4th Cup
6) Ajwain (Carom Seeds) - 1/4th Teaspoon
7) Hing (Asafeotida)
8) Besan- Half Cup
9) Rice Flour - 1/4th Cup
10) Salt
11) Sugar (Optional)
12) Oil
Method:
In a mixing bowl add roughly choped cabbage, finely grated ginger, cumin powder, green chilles, cilantro, ajwain, a pinch of hing and salt.
Mix all the ingredients.
Add besan, rice flour and sugar. Add only a pinch of sugar. Sugar is used just to enhance the taste.
Due to salt cabbage will leave sufficient amount water which will be needed to bind the pakoda mixture. So without adding any extra water first, mix all the ingredients.
Incase your batter is too dry then add little water as per requirement.
In another pan heat oil for frying. When the oil is hot take a spoonful of hot oil and add to the pakoda mixture to give that extra crunch to the pakodas and mix it well.
Drop the pakodas into hot oil and deep fry till pakodas are golden brown.
Serve with your favourite chutney or sauce.
Note: Fry these pakodas on low to medium heat.
Tip: 1). If you want to avoid deep frying then adjust the consistency of the batter and make small tikkis and shallow fry.
2). You can also add extra vegetables if desire.
By: Anjali Purandare
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