Come monsoon, and our hearts yearn for crunchy, crispy, spicy and steaming hot pakodas! Although one never tires of having the usual pakodas as often as possible, there are times when we yearn for a change. Cabbage Pakodas are the perfect choice for those days. With an unmistakable oriental identity, these Chinese Pakodas are made with a mixture of veggies and flours perked up with green chillies, ginger and garlic in appropriate forms, to get a mouth-wateringly spicy and crunchy snack. Make sure you deep-fry these pakodas on a slow flame so that they cook well inside, and serve them hot with Schezuan sauce, as that is the best accompaniment for this irresistible snack.
|Thinly shredded cabbage||2 Cup (32 tbs)|
|Finely chopped spring onion||1/4 Cup (4 tbs) (green and white spring onions)|
|Plain flour||2 Tablespoon (maida)|
|Cornflour||1/2 Cup (8 tbs)|
|Finely chopped green chillies||1 1/2 Teaspoon|
|Oil||1 1/2 Cup (24 tbs) (For deep frying)|
For the filling
Heat the oil in a broad non-stick pan and add the carom seeds, green peas, French beans and green chilli paste and sauté on a medium flame for 1 to 2 minutes.
Add the lemon juice, sugar, beaten rice and salt, mix well and cook on a medium flame for 1 minute.
Divide the filling into 7 equal portions and keep aside.
Place a samosa patti on a clean, dry surface and fold the right bottom corner of the samosa patti on the opposite side to form a triangle.
Fold the entire triangle towards its left and again fold the entire triangle diagonally on the opposite side as shown in the image.
Fill a portion of the filling and seal the edges using the maida-water paste so that the filling does not spill out as shown in the image.
Repeat steps 1 to 3 to make 6 more samosas.
Heat the oil in a deep non-stick kadhai and deep-fry a few samosas, at a time on a slow flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Serve hot with sweet chutney.