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