Cabbage Pakora

Name: Cabbage Pakora
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup cabbage shredded; 1 onion chopped finely; 2 tbsp rice flour; 1/2 cup besan (gramflour); 1/2 tsp baking powder; 1 pics Egg

Purnima Kaibartya @cook_37785142

Cabbage pakora
#cookwithmanjulla

Purnima Kaibartya @cook_37785142

Cabbage pakora
#cookwithmanjulla

Saved

Ingredients

30 minit

4 servings

1 cupcabbage shredded
1onion chopped finely
2 tbsp rice flour
1/2 cup besan (gramflour)
1/2 tsp baking powder
1 picsEgg

Saved

Steps

30 minit

1

Shred cabbage, and sliced onions finely, chop green and red chilies and coriander, and grate the ginger. Set aside. Heat 1 tsp ghee/ clarified butter in a wok and roast makhana (Fox Nuts) till crispy and starts to change colour. Assemble all ingredients in a bowl. Sprinkle dry masalas, ajwain, and salt to taste. Set aside for 10 minutes so that the mixture releases moisture.
2

Pour 1 tbsp hot oil and baking powder. Mix to combine all. If it is very dry, drizzle with just a few drops of water. Mix all till it looks like soft dough.
3

Heat sufficient oil in a pan. Take 1 tbsp of the cabbage and makhana mixture and deep fry in batches of all pakoras (fritters) on low to medium heat till golden brown and crispy. Serve hot with tomato ketchup or any dip of choice, as a delicious and nutritious teatime snack or as an appetizer, and relish its flavor with family and friends.