Saturday, 12 March 2011

Cabbage Pakoda / Fritters

Few people don’t eat onion either due to the religious reasons or due to their body tendency or during any medication. Cabbage is nice replacer for onions due to its layered texture. I have added carom seeds in this recipe for two reasons. One, the carom seeds / vaamu are good for digestion and two, they have the unique flavor which overrides the cabbage smell.

Cabbage pakoda in the bed of cabbage leaves

Cabbage, shredded – 1 cup
Carom seeds / Vaamu – 1 tsp
Basin / Gram flour – 3 tbsp (Heaped)
Rice Flour – 3 tbsp (Heaped)
Green chili – 2 slit them and chop into 1 inch size
Oil to deep fry
Water – 3 – 4 tbsp


Heat a pan with oil .Whilst the oil is heating, mix the chopped onion with salt, green chili, Carom seeds, gram flour and rice flours thoroughly. Now add about 3-4 tbsp of warm oil into the cabbage mixture.Mix the ingredients well, so that they resemble crumbs.Now sprinkle 3 – 4 tbsp of water and mix every thing thoroughly. (If necessary add bit more ).

Cabbage Pakoda mixture

When the oil is hot enough, pick small amounts of mixture and slip into the oil slowly.Occasionally turn the pakodas, so that they get cooked equally on all the sides.Drain them on to a paper towel and serve them warm.

 Cabbage pakoda

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