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CRISPY CABBAGE 65

CRISPY CABBAGE 65

BY KUSUM  UMASHANKAR

INGREDIENTS

  • Cabbage – ½ [ 250 – 300 grms ]
  • Ginger garlic paste – 11/2 tsp
  • Corn flour – 4 tbsp
  • Rice flour – 4 tbsp
  • Besan – 2 tbsp
  • Spicy red chilli – ½ tsp
  • Kashmiri red chilli pwdr – 1 or 2 tbsp [ for colour ]
  • Oil for deep frying
  • Few curry leaves
  • Few slit green chillies
  • Salt  to taste

METHOD

Cut  1/2 kg cabbage into thin strips , don’t use the lower part of the cabbage as it is hard to cook,

Wash it , transfer to a strainer and drain.

Add little salt and keep aside for 10 minutes, squeeze the cabbage and remove extra water,

Take it in a bowl, add 1 1/2 teaspoon of gg paste, 4 tablespoons corn flour, 4 tablespoons rice flour,2 tablespoons besan, little salt if needed, 1/2 teaspoon spicy chilly powder and 2 tablespoons kashmiri red chilli powder, I have not added colour, ( if   you are adding colour reduce the kashmiri red chilli powder),

Mix everything well.

Make a  tight onion pakoda  like paste, don’t add water, squeeze and mix well.

Keep aside for 5 minutes.

Now heat oil for deep frying .

Make small pakodas and slide into hot oil .

Stir and fry till crisp .

Drain and on a kitchen napkin .

Now fry few curry leaves and green chillies and add to pakodas.

Serve hot as side dish or with tea as evening snack with any sauce / dips/ chutney .

NOTE –  

  1. The amount of flour depends on the moisture of the cabbage
  2. Some people also toss the pakodas in curd.

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