Crispy/Crunchy Cabbage pakoda is a good tea time snack. It is easy to prepare. Cabbage is a good source of vitamin C and vitamin K. Cabbage is packed with nutrients that keep the lining of your stomach and intestines strong. Cabbage lowers your “bad” (LDL) cholestrol, controls blood sugar and improves digestion.
PREPARATION TIME : 5 minutes
COOKING TIME : 15 minutes
INGREDIENTS: (serves 4 persons)
- Shredded Cabbage - 2 cups
- Oninon (medium size) - 2
- Besan flour/gram flour - 3/4 cup
- Rice flour - 1/2 cup
- Cornflour - 1/4 cup
- Ginger garlic paste - 1 spoon
- Red chilli powder - 1 spoon
- Turmeric powder - 1/4 spoon
- Water - 2-3 spoons
- Oil for deep frying
- salt
DIRECTIONS:
1. Get ready with all the ingredients.
2. Add thinly shredded cabbage, sliced onions, besan flour, rice flour, cornflour, salt, ginger garlic paste, turmeric powder, and red chilli powder to a mixing bowl. (Tip: Shred the cabbage thinly for uniform besan coating.)
3. Mix well by squeezing onion and cabbage. Do not add water. (Tip: Onion and cabbage release sufficient moisture to the dough.)
4. Form a dough. If the dough is dry then add 2-3 spoons of water.
5. Heat oil in a kadai. Once the oil is hot enough to fry add small portion of dough and slightly make it flat and drop into the oil. ( Do not over crowd.)
ADDITIONAL TIPS:
=> Rice flour and cornflour gives more crispiness to the pakodas.
=> Add water little by little to the mixture to form a dough.
=> If you fry on low flame pakodas will absorb more oil.
=> You can also do cabbage pakoda without onion. This pakodas taste good with/without onion.
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