Saturday, August 27, 2016

Cabbage Pakoda



Besan / Gram flour / kadalamavu – ½ cup
Cabbage – 1 cup
Red chili powder – 1 tsp
Turmeric powder - 1tsp
Salt – to taste
Asafoetida powder - 1/2 tsp
Coriander leaves – 2 tablespoons
Curry leaves- few
Rice flour – 2 tablespoons
Water - as needed
Oil – for deep frying pakoda

In  a mixing bowl take finely sliced cabbage, besan, salt, red chili powder, Turmeric powder, Asafoetida powder and curry leaves. Knead them well with hand, sprinkling water. Add rice flour and  mix again. It shouldn't be watery. just moist enough to make balls.
Pour oil in a kadai for deep frying. When the oil is hot drop spoonful of batter into the oil. Fry till it becomes golden brown and crispy from all the sides. Keep moving with spatula for even browning.Once fried, remove it using spatula and also drain excess oil.

Garma Garam pakoda...........ready....

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