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Green chutney can be used either as a dip or as a spread on sandwiches. The word "chutney" is derived from the Sanskrit word 'catni', meaning to lick.....
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DISH NAME : CABBAGE PAKODA
Preparation Time : 20 minutes
Cooking Time : 20 minutes
Description
The word pakora is derived from the Sanskrit word pakvava. Pakva means 'cooked' and va means a 'small lump'. In certain regions of India, pakora or pakoda is known as bajji.
Note
1) Squeezing out water from cabbage makes pakodas crispy.
2) Oil should be sufficiently hot before frying.
| Quantity | Name |
|---|---|
| 0.5 Cup | Gram flour |
| 4 Tbsp. | Rice flour |
| 1 Tsp. | Red chilli powder |
| 2 Tsp. | Green chilli chopped finely |
| Salt to taste | |
| 3 Tbsp. | Corriander leaves chopped fine |
| 1 Cup | Onion chopped finely |
| 4 Cups | Cabbage finely chopped |
| 2 Cups | Oil for frying |
| 0.5 Tsp. | Asafoetida |
Method
1) Add salt to cabbage and onion and keep aside for 15 minutes. Squeeze out water from cabbage and onion.
2) Mix chickpea flour with rice flour, salt, chilli powder and asafoetida.
3) Mix chillies, corriander leaves, cabbage and onion.
4) Add cabbage mix with chickpea mixture. Add water only if necessary. Cabbage will ooze out little water. Check for salt.
5) Heat oil. Add a little of cabbage mix into oil. Let it fry till golden brown. Remove with a slotted spoon.
Serving Suggestions
Serve hot with corriander mint chutney or tomato sauce.