Cabbage Pakoda is a crispy and delicious snack that we can have any time of the day. This recipe is very simple to prepare within 10-15 minutes if we have sudden guest or relatives. These pakoras can be served with any of your favourite chutney or ketchup.
Ingredients:
- Cabbage-2cups finely shredded
- Onion-1no. finely sliced
- Kashmiri red chilli powder-1tbsp
- Gram flour/Besan flour-⅔ cup
- Rice flour-½ cup
- Ginger garlic paste-1tsp
- Jeera seeds-1tsp
- Coriander leaves
- Curry leaves
- Salt to Taste
- Oil for frying
Preparation:
1. Take a large mixing bowl, in that add finely shredded cabbage and sliced onion along with required salt. Mix well and keep aside for 5minutes.
2. Add ginger-garlic paste, Kashmiri red chilli powder, cumin seeds, coriander leaves and curry leaves.
3. Next add gram flour, rice flour and mix well by squeezing the moisture from cabbage and onion.
4. Add only required water and make the mixture into a moist dough. (Here I used the only 3tbsp of water)
5. Heat a pan with oil for deep frying, add the small dough mixture evenly and fry till they turn into golden colour and crispy.
6. Repeat the process until you complete the dough mixture.
7. Finally, transfer to a serving bowl and enjoy crispy and delicious Cabbage Pakoda with your ketchup or chutney.
Cabbage Pakoda recipe| Cabbage Fritters recipe
Ingredients
- 2 cups Cabbage finely shredded
- 1 no. Onion finely sliced
- 1 tablespoon Kashmiri red chilli powder
- ⅔ cup Gram flour/Besan flour
- ½ cup Rice flour
- 1 teaspoon Ginger garlic paste
- 1 teaspoon Jeera seeds/Cumin seeds
- 1 teaspoon Coriander leaves
- Curry leaves
- Salt to Taste
- Oil for frying
Instructions
- Take a large mixing bowl, in that add finely shredded cabbage and sliced onion along with required salt. Mix well and keep aside for 5minutes.
- Add ginger garlic paste, Kashmiri red chilli powder, cumin seeds, coriander leaves and curry leaves.
- Next add gram flour, rice flour and mix well by squeezing moisture from cabbage and onion.
- Add only required water and make the mixture into a moist dough. (Here I used only 3tbsp of water)
- Heat a pan with oil for deep frying, add the small dough mixture evenly and fry till they turn into golden colour and crispy.
- Repeat the process until you complete the dough mixture.
- Finally, transfer to a serving bowl and enjoy crispy and delicious Cabbage Pakoda with your ketchup or chutney.
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