Cabbage Pakoda
Ingredients
Finely shredded cabbage – 1 cup
1 Onion cut into small pieces
Green chillies – 4 to 5
Ginger – 1 inch (grated)
Cilantro chopped (to taste)
Salt to taste
Red Chilli powder (to taste)
Gram flour (besan) – about half cup
Oil to deep fry
Method
Heat some oil in a kadai. In the meantime chop all the veggies.
In a bowl take all the chopped veggies, add salt and chilli powder and mix well. When onions come in contact with salt, it leaves some water.
Add besan to this and mix well. Add few drops of water to hold the veggies and besan together.
Take very small amounts of this thick mixture and deep fry in oil. In general these bajjis are irregularly shaped. Fry on medium flame till they start turning golden.
Serve as a snack with ketchup or as a sidedish with rice and daal.
Ingredients
Finely shredded cabbage – 1 cup
1 Onion cut into small pieces
Green chillies – 4 to 5
Ginger – 1 inch (grated)
Cilantro chopped (to taste)
Salt to taste
Red Chilli powder (to taste)
Gram flour (besan) – about half cup
Oil to deep fry
Method
Heat some oil in a kadai. In the meantime chop all the veggies.
In a bowl take all the chopped veggies, add salt and chilli powder and mix well. When onions come in contact with salt, it leaves some water.
Add besan to this and mix well. Add few drops of water to hold the veggies and besan together.
Take very small amounts of this thick mixture and deep fry in oil. In general these bajjis are irregularly shaped. Fry on medium flame till they start turning golden.
Serve as a snack with ketchup or as a sidedish with rice and daal.
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