Saturday, March 24, 2012

Cabbage Pakora


Cabbage - 1/4 kg
gram flour/ besan flour - 1/2 cup
rice flour - 1/4 cup
Green chillies - 2 or 3 nos
chilli powder - 1 to 2 teaspoon
Ginger - optional
curry leaves - 1 tablespoon
Asafoetida / perungayam - 1 pinch.
salt as per taste.
oil for deep frying.


Cut the cabbage into julinee type. slit/ chop green chillies, roughly chop curry leaves. Mix everything above in a large bowl, add gram flour, rice flour, chilli powder, asafoetida, ginger(if desired), salt and 2 tablespoon of hot oil (Mixing hot oil gives a crispier pakoras, and also prevents sogginess).Mix well and sprinkle very little water, and mix well to a form a dry mixture, make sure that not to add more water, as adding more water will not give you a crispy pakora. Heat oil in a heavy bottomed pan,when the oil is hot, put the mixture in a sprinkled way and deep fry in medium flame. Fry till golden in colour and serve hot as a coffee/tea time snack or as starter…


Instead of asafoetida and curry leaves you can add a handfull of chopped mint leaves and a teaspoon of fennel seed,make this very flavorful. you can add 1 medium size onion cut length wise to it.

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