ONION AND CABBAGE PAKODA ( ONIONS, CABBAGE FRITTERS )

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Nothing warms up a cool rainy day with a plateful of crisp and delicious pakodas with chutneys aside. They make a perfect starters for parties. Try these delcious babies.

Thin Sliced Onion - 2 medium sized
grated cabbage - 1 cup
chick pea flour / besan - 1 cup
rice flour - 2 tablespoon
All purpose flour / maida - 3 tablespoon
Asafoetida - a pinch
red chili powder - 1 teaspoonful
baking soda - 1/2 teaspoon
curry leaves few finely chopped (optional)
green chilis finely chopped (optional)
salt to taste
oil for deep frying

PREP TIME : 15 MINS                       COOK TIME : 20 MINS              SERVINGS : 4 TO 6






Take a large bowl, add the above listed flours along with a teaspoon of salt, red chili powder, asafoetida and baking soda. Toss in the grated onions and cabbage to the flour mix. Sprinkle about quarter cup of water and make a very thick batter as shown in the picture. Heat oil in a heavy pot or a deep fryer to 365 degrees or keep the stove on medium high. Drop the fritter batter by spoonful or using hand into the hot oil ad fry until golden brown. Make sure they are cooked thoroughly. Drain on paper towel. Serve these hot with coconut chutneys


TIPS
To make it gluten free, avoid using all purpose flour, it will still taste delicious.
Do not fry on high flame, as the inside of the pakoda will be raw. Cook on medium or medium high flame.
You could also few chopped curry leaves, green chilis to the batter for flavor.

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