Cabbage Pakoda Recipe

 Preparation Time : 10  mins | Cooking Time : 20 Mins | Serves: 2-3

   Cabbage  1 and 1/4 cup (shredded)    Rice flour  3 tblsp    Besan | kadalai maavu  1/4 cup    Salt  as needed    Red chili powder  1 tsp    Butter  1 tsp    Curry leaves  few    Asafoetida  a pinch    Oil  for deep frying                      Video of how to make cabbage pakoda

                Â

Method:

(adsbygoogle = window.adsbygoogle || []).push({});

• Mix all the ingredients ,except oil. Sprinkle little water to it and mix it well. Don’t add too much water.

• Heat oil as needed for deep frying. Keep in medium flame.
• Make the pakoda mixture into small balls and deep fry in the oil,till golden brown.

• Drain excess oil using kitchen towel.
• We had with tomato sauce.

NOTE:

• THE SAME CAN BE MADE BY REPLACING ONIONS FOR CABBAGE
• WHATEVER VEGGIE IT MAY BE,ENSURE THAT THE QUANTITY OF THE VEGGIES SHOULD BE MORE.
• IF THE FLOUR EXCEEDS IT IT WONT TASTE NICE.
• IF YOU ARE MAKING IT IN LARGE QUANTITY, MIX SMALL QUANTITY WITH WATER AND FRY. OTHERWISE IT WILL GENERATE MORE WATER AND WILL END UP MESSY.