Cabbage Pakoda

Tarla.Dalal's picture

Oct. 13, 2016

Pakodas dont always have to be onion-based. Here is an irresistibly crunchy and excitingly flavoured pakoda made with cabbage. Cabbage and coriander, held together with besan and spiced with chilli powder, make awesome pakodas, which taste great with green chutney. Serve the Cabbage Pakodas hot and fresh, with a cup of steaming tea. Do not add too much water while mixing the ingredients because cabbage will also slowly let out water if you have shredded it thinly. That, along with a tablespoon or two of water, is enough to bind the batter. If the batter becomes watery, the pakodas wont be crunchy enough. This video will help you understand the right consistency of the dough and the texture of the pakodas.

Ingredients

Thinly shredded cabbage 2 Cup (32 tbs)
Finely chopped coriander 1/4 Cup (4 tbs)
Turmeric powder 1/4 Teaspoon
Chilli powder 1 1/2 Teaspoon
Salt To Taste
Besan flour 1/4 Cup (4 tbs)
Oil 2 Cup (32 tbs) (For deep frying)
Water 2 Tablespoon

Directions

MAKING:

1. Combine all the ingredients along with approx. 2 tbsp of water in a deep bowl and mix well.

2. Drop spoonfuls of the mixture into hot oil in a deep non-stick pan and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.

SERVING:

3. Serve immediately with green chutney.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 281Calories from Fat 216

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 252 mg10.5%

Total Carbohydrates 14 g4.7%

Dietary Fiber 4 g16%

Sugars 3 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet