CRISPY CABBAGE 65
CRISPY CABBAGE 65
BY KUSUM UMASHANKAR
![](https://maryzkitchen.com/wp-content/uploads/2021/08/PhotoRoom-20210809_175224-1024x849.png)
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 –
- The amount of flour depends on the moisture of the cabbage
- Some people also toss the pakodas in curd.
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