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Cabbage Pakora

Cabbage Pakora

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Cuisine: India
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 100 gm finely chopped cabbage
  • One large onion thinly sliced
  • 250 gm gram flour (Besan)
  • 250 ml. water
  • One teaspoon turmeric powder
  • Two green chillies finely chopped (optional)
  • Salt as required
  • Oil for deep frying

Method
 

  1. In a medium-sized bowl mix gram flour, water, turmeric powder and salt, to make a smooth batter.
  2. Heat the oil in a deep, heavy-bottomed frying pan on a high flame (wok are perfect for making this kind of fry).
  3. When the oil is hot enough, put the flame to medium-high.
  4. Take a spoonful of the cabbage pakora batter and carefully drop it into the oil.
  5. Add 6-8 portions of the pakora batter depending on the size of your pan. Do not put too much at once.
  6. Fry until they become crisp and golden.
  7. Drain on kitchen paper to remove the excess oil.
  8. Serve the cabbage pakora with Raita (yoghurt sauce), Mint sauce, Ketchup, etc.

Notes

Tips and Tricks
  • You can use all-purpose flour instead of gram flour.
  • To prepare the batter, add the water little by little until it forms a semi-liquid and uniform batter. The optimum point of the batter is that it must be neither too liquid nor too thick.
  • Fry the cabbage pakora on a medium flame until they are golden. The too low flame will cause the pakoras to absorb a lot of oil, and the high flame will cause them to be undone inside.