Thursday, October 13, 2011

Cabbage Pakoda



Cabbage Pakoda serves as a great snack to munch on in the evening while sitting together with family and friends, and most of the time the pakodas are cleaned off the plate at lightening speed within minutes of its serving.

Ingredients:                                                              Cooking time: 20 minutes

1 cup of cabbage (cut into thin strips)

2 small size potatoes (boiled and mashed)

3 tbs of Besan (Bengal gram flour)

2 tbs of rice flour

1 small size chopped onion (optional)

5-6 green chillies (finely chopped)

1 tsp ginger paste

1 tsp dry mango powder (optional)

white oil for frying

salt to taste

Preparation:

1) Boil the cabbage for 10 minutes and drain the water.

2) In a bowl, mix potato, cabbage, rice flour, bengal gram flour, ginger paste, green chillies, dry mango powder and salt, and make a batter of thick consistency adding water as little as possible.

3) Heat the oil in a frying pan and spill a spoonful of batter into the smoking oil. Deep fry it till it turns crispy and golden brown.





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