There are many peoples who hate cabbage because of the unpleasant aroma and taste. Because of that they even don’t try to eat it. I have already posted a recipe of Cabbage Rice. It is a good way to make people eat cabbage. I do remember a situation when onion prices were so high in India and all the samosas, vadas and pakodas had cabbages instead of onions as they were cheaper. I have also tasted cabbage Pakoras, vadas from coffee shops in here. I had a half cabbage lying in my fridge for more than a week. I don’t want to go for a poriyal or rice dish. So I made pakoras with the cabbage. These pakoras taste better than the ones from shops and tastes similar to onion pakodas. I served myself and my kid a plateful of hot cabbage pakoras along with Masala Chai in our teatime. Sometimes I crave for a cup of tea to have with my hot savoury snacks. Hope you too will make this simple snack for your teatime.
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Let’s see the recipe of Cabbage pakora.
Preparation Time : 15 mins
Cooking Time : 25 mins
Serve : 3
- Cabbage – 3 cups (loosely packed, cabbage sliced into thin pieces)
- Onion – 1 (medium sized, thinly sliced)
- Chopped Coriander leaves – 1/4 cup
- Chopped Mint leaves – 1/4 cup
- Kashmiri chili powder – 1/2 tbsp
- Salt – 1/2 tsp
- Ginger garlic paste – 1/2 tbsp
- Garam masala – 1/2 tsp
- Gram flour – 1 cup
- Corn flour – 2 tbsp
- Rice flour – 2 tbsp
- Cumin seeds – 1 tsp
- Oil for frying
- Asafoetida – 1/8 tsp
- Baking soda – a pinch
- Slice the cabbage into thin slices like we slice the onions. Slice the onions thinly. Keep all the ingredients ready. In a mixing bowl, Add sliced onions, chopped coriander, mint leaves, Kashmiri chilli powder, salt to taste, ginger garlic paste,garam masala, gram flour, rice flour, corn flour, baking soda, asafoetida and cumin seeds.
2. Roughly Mix the ingredients with your hands and let it rest for 10 mins. Then nicely squeeze the cabbage with your hands. It will leave water that this enough for making a sticky dough. I didn’t add any extra water. Heat oil in a kadai or frying pan. The oil should be medium hot. Drop the dough in small pieces with hand or with a spoon. Don’t overcrowd the pakodas. Fry them to a golden crisp. Remove them in a plate lined with tissue.
Serve hot with Tea or Coffee.
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