Tuesday, 2 April 2019

Cabbage fritters/ Cabbage Pakoda

Fritters/ Pakora/ Pakodas are quick deep fried snacks which are liked by many. It is ideal add-on in any festival lunch or get together or party menu. Bajji/ bonda can be prepared using various vegetables. Cabbage pakora is one such easy to make snack. Look for recipes of Plantainstem bajji, Tender jackfruit/ gujje bajji, Raw banana rice fritters/pakodas...

Cabbage is one good vegetable, which is low in carbohydrates. It is better to consume in salads or as palya. It is suggested to wash clean this vegetable as growers use lot of pesticides while growing. Check for the recipe of Cabbage Raita.
Now let us focus on making of Cabbage fritters.

Cabbage fritters

Preparation time: 10 minutes
Cooking time: 20-30 minutes
Serves: 20-25 medium pakodas
Ingredients:
Cabbage (finely chopped) – 1.5 cups
Onion (large) – 1
Green chillis – 2, adjust to your taste
Coriander leaves – 6-8 strands
Gram flour/ Kadle hittu – ¼ cup
Corn flour – 2 tbsp (optional)
Red chilli powder – 1 tsp
Salt – to taste (about a tsp)
Chat masala/ garam masala – ¼ tsp
Oil - for deep frying
Method:
  • Remove outer cover of cabbage, wash with clean water.
  • Chop finely, rinse in warm salt water. Drain and keep aside.
  • Peel onions and chop finely.
  • Wash green chillis, coriander leaves and chop them fine too.
  • Now, mix all the chopped vegetables in a mixing bowl. Add salt, chilli powder and garam masala/ chat masala.
  • Add gram flour and corn flour to the above. Mix well with your fingers to make a mixture of dropping consistency. It generally requires no water. If you feel it is too dry to make balls & cook, sprinkle little water and combine. Note that, the batter should not be watery & it will be crumbled.
  • Make small lemon (gooseberry) sized balls and keep aside.
  • Heat frying pan with oil. When oil is ready, drop few balls (as per the capacity of oil & pan) made above and fry in medium flame. Flip in between with the spatula.
  • When the pakoras turn brown & the hissing sound stops, remove them from oil and keep on tissues.
  • Finish of all the balls made in the same way.
  • Serve hot pakoras with sauce and cup of coffee/ tea.
Pakoda

Notes:
  • Washing cabbage in warm salt water helps in removing some amount of pesticides.
  • These pakoras can be served as munchoorians with added sauce.
  • You can play with different spices and herbs while making it.
  • Garam masala/ chat masala can be avoided as well.
Cabbage Pakoda

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