Cabbage Pakoda Recipe
A mouth watering deep fried squanders recipe arranged from shredded cabbage leaves blended with beasn and different spices. Perfect gathering appetizer/starters basically can be utilized for night snack with masala chai.
There are a few varieties to pakoras and furthermore it very well may be set up with different vegetables. Out of all onion pakora or khandha bhajiya is colossally prominent snack and cabbage bhajiya is arranged fundamentally the same as. It pursues a similar technique and steps yet has an unpretentious taste variety and crispness because of shredded cabbage.
This recipe is shared by my companion shreeprada. She gets ready plain cabbage pakora recipe amid festival seasons and amid those time when onions are denied from use. Anyway in this recipe post I have added couple of onions slices just to improve the taste. Be that as it may, it is totally discretionary and the pakoras can be just arranged with shredded cabbage. Additionally, I even set up the recipe with purple colored cabbage as well, however I lean toward the white colored cabbage as they are more delicious. Further, I commonly appreciate eating pakoras with maggie hot and sweet tomato sauce or tomato ketchup, and even I prescribe the equivalent for cabbage bhajiya as well.
While the recipe for cabbage pakoda is amazingly straightforward, yet few hints and proposals for impeccable crispy one. Right off the bat, shred the cabbage to thin slices generally with the goal that it doesn’t get much besan covering. Besides, add water to besan and shredded cabbage cautiously gradually whenever required. Regularly the moisture with onion and cabbage is more than adequate; anyway you can include water in the event that you think the blend is dry. In conclusion, deep broil the pakoda in medium warmth and never on low flame. It would absorb more oil and turn saturated if deep fried in low flame.
Cabbage Pakoda Recipe
Ingredients
- 2 cups Shredded Cabbage
- 1 Sliced onion
- 3/4 cup Gram flour besan
- 1 tbsp Chilli powder
- 1/4 cup rice flour
- 1 pinch Asafoetida
- 1/4 tbsp Turmeric Powder
- Curry leaves
- 1 tbsp Ginger - Garlic paste
- Oil for deep frying
- Salt
Instructions
- Basically, take 2 cups shredded cabbage and 1 chopped onion in a large sized mixing bowl.
- Add ¾ cup besan further.
- Add ¼ cup rice flour also. Make us of corn flour alternatively for making it crispier.
- In addition, add pinch of hing, ¼ tea spoon turmeric, 1 tea spoon chilli powder, 1 tea spoon ginger-garlic paste, little curry leaves and salt to taste.
- Mix well with no water.
- Squeeze the cabbage also for getting humidity out from it.
- The onions and cabbage will discharge moisture and formulate the dough moist.
- Make a dough, add 2 tea spoon of water if needed.
- Take a small size ball sized dough now and let it drop into the hot oil.
- Ensure spreading the dough and not piling up with each other.
- Let it fry on medium heat and occasionally stire.
- Fry also until the pakodas get turned crispier and golden brown color.
- Lastly, serve this crunchy cabbage pakoda along with tomato sauce with masala tea.
