CABBAGE ONION PAKODA | CRISPY CABBAGE PAKODA | CABBAGE PAKORA
Cabbage Onion Pakoda | Cabbage Onion Pakora | Cabbage Pakoda | Crispy Onion Cabbage Pakoda | Crispy Cabbage Pakoda Recipe | Easy Cabbage Pakoda Recipe | Onion Cabbage Pakoda | Crispy Pakoda Recipe
Ingredients for Cabbage Onion Pakoda:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Cabbage, sliced - 1 US cup (100 gms)
Onion sliced- 1 large onion (100-120 gms)
Coriander, chopped-4 tbsp
Green chillies, fine chopped- 2-3
Ginger, fine chopped- 1 tsp
Garlic, fine chopped- 1/2 tsp (3 small cloves)
Besan (Gram flour) - 1.5 US cups (150 gms)
Water- 4-5 tbsp
Spices:
Turmeric powder-1/2 tsp
Red Chilli Powder- 1/2 tsp
Kashmiri Chilli Powder- 1/2 tsp
Coriander powder-1 tsp
Cumin seeds- 3/4 tsp
Ajwain- a pinch (1/8 tsp)
Baking soda- 2 pinches (1/4 tsp)
Salt-3/4 tsp
Oil -1-2 tbsp
Preparation:
Slice around 1 cup cabbage & a large onion.
Fine chop the green chillies, ginger, coriander leaves and garlic.
Mix all the vegetables, spice powders, salt, baking soda.
Now add the besan well and then add around 4-5 tbsp water. Lastly add 1-2 tbsp oil. Mix well.
Process:
Heat oil in a kadhai and then form the pakoras into flattish shapes.
Drop in oil side by side to not crowd the kadhai/pan and fry on medium heat. Do not stir for 1 min.
Flip and fry on medium heat for around 5-6 mins.
Remove and repeat for the remaining pakoras.
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