Cabbage Pakoda

Have you relished cabbage in the form of a crispy pakoda? If you haven’t and are fond of cabbage then you should try this recipe. To many, cabbage may not be the prettiest or tastiest of vegetables but it more than makes up in flavor in the garb of a besan coated, golden crisp pakoda . This is one of my fav recipes from my mom's kitchen...I love these pakodas a lot and even like to eat them with rice and dal as a side dish...

Serve warm with a hot cup of tea on a rainy day and you have a snack to provide comfort to your body and soul....

Ingredients

1 cup cabbage, finely chopped
( use only tender cabbage leaves, remove the thick vein, if any )
1 onion, thinly sliced
1 1/4 cup gram flour ( besan )
1 tablespoon rice powder
1 teaspoon red chilli powder
2 tsp ginger-garlic paste
3 pinches asafoetida ( hing )
3/4 teaspoon salt ( or to taste )
Few chopped curry leaves and coriander leaves
1/2 cup water
200 ml oil for frying ( 1 - inch from the base of the kadai )

Method

In a bowl, mix all the ingredients together and keep aside for 15 minutes.
Batter should be thick in consistency ( do not add more water).
Heat oil in a kadai.
Drop teaspoons of the pakoda batter and reduce heat to medium ( 6 - 7 pakodas at a time ).
Press the pakodas a lil by using the spoon to give them a round shape..Fry till golden color on both the sides.
Serve hot with sauce, chutney or have it with tea or coffee...

Sending these yummy pakodas to aipi's bookmarked recipes event:-