Cabbage Pakoda/Pakora - Winter Special

During winter, my hubby love to have a evening tea with hot snack. I used to make different pakoda using spinach, onion and veggie pakoda. I tried cabbage pakora, which came out so good. With simple ingredients at home, we can make this pakoda. All just you need is 10 mins time to prepare and 10 mins to cook. Try this recipe during this rainy season.

Preparation time: 10 mins

Cooking time: 10 mins

Serving: 2 nos

Ingredients:

Onion - 1 (large, thinly sliced)

Green chilli - 2 (diagonally sliced)

Ginger - 1 inch (thinly sliced)

Coriander - 1/2 cup (cleaned, chopped)

Besan flour - 1/2 cup

Red Cabbage - 1/4 cup (finely shred)

Chilli powder - 1/4 teaspoon (optional)

Cashewnut - 15 nos (optional)

Water - to make thick batter

Salt - to taste

Oil - to deep fry

Method:

1. Mix onion, chilli, ginger  and salt and keep it aside for 10 mins.

2. Soak cashewnut in water for 15 mins. 

3. Now add coriander, soaked cashewnut, cabbage to the onion mixture and mix well.
 

4. Finally add besan flour and chilli powder and mix well by sprinkling water to it.

5. Deep fry the pakoda mix in oil by adding little by little to oil in batches.



6. Flip pakoda to other side and fry until it turns golden brown.
7. Drain the excess oil using paper towel.

Serve crispy pakoda with hot tea.

Tips:

1. No need of rice flour. Adding salt to onion leaves little water. This helps in binding the besan flour.