Thursday, April 1, 2010

Cabbage Pakodi


Cabbage : 2 cup (chopped into very fine thin pieces)
Onion : 1 cup (chopped into very fine pieces)
Besan (Senagapindi) : approx 3 tbsp 
Green chillies : 3 or 4 (Chopped into fine pieces)
Ginger garlic paste : 1 tsp
Garam Masala powder : 1/4 tsp
Salt : as required
Oil : for deep frying

  • Take chopped onions and chopped cabbage in a vessel and mix some salt to them.  Close the vessel with a lid and keep aside for a minimum of 15 minutes.
  • This will release some water from onions and reduces the necessity of adding water to the batter.
  • Mix green chillies, ginger garlic paste, garam masala and the besan spoon by spoon.   The besan should be just enough to bind all the ingredients together.
  • Try to avoid water if you want them really crispy and more water absorbs more oil.    If required to add water, add a tsp of oil and that's completely optional.
  • Adjust the salt.  
  • Heat oil in a deep Kadai and scoop a spoon full of batter and drop into the hot oil. 
  • Fry on medium high flame for 2 mins turning around so that both sides are well fried. 
  • When turned to golden brown, drain to a kitchen towel. 
  • Serve with ketchup or just plain, as a side for dal or sambar or as a main in front of TV. 

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