As I have told , our family is a great fan of deep fried snacks. I always find a reason to make some and relish. This week I bought a big cabbage, and I have already done cabbage kootu and poriyal. Yet a huge portion of cabbage is still remaining in my fridge. So made these crispy pakoras and enjoyed this with the evening tea.
- Cabbage – 1 cup , finely chopped
- Onion – 1/4 cup , finely chopped
- Green chilly – 1 finely chopped
- Besan – 1 cup
- Rice Flour – 2 tablespoon
- coriander leaves – 2 tablespoon , finely chopped
- Chilly powder – 1/2 teaspoon ( depending on the spice level preferred)
- Salt – to taste
- Asafoetida – a pinch
- Ajwain/ Omam – 1 teaspoon
- Oil – to deep fry
1. Gather all the ingredients except oil, in a large mixing bowl.
2. Now mix them thoroughly.
3. Now just sprinkle some water and mix well. Sprinkle only a very little water just to gather everything.
4. Meanwhile heat oil in a pan to deep fry the pakoras. To check whether the oil is heat enough to fry the pakoras, just drop a little mixture in oil. If it suddenly raises to the surface of the oil, then the oil is heat enough to fry the pakoras.
5. Now drop 3 to 4 spoonful of batter in the oil and fry them in medium flame. Carefully flip them in oil and fry it evenly on both sides.
6. Once the pakoras are evenly fried on both sides, remove them from oil and place them in paper towel to drain the oil.
Serve them hot with tomato ketchup or your favorite chutney.