For today's recipe, I decided to share the pakoda that I made last week. It was made healthy by the addition of cabbage, it didn't have many onions and more cabbage. Konda almost didn't know by the looks, however, the moment she tasted she realized that it had cabbage.
I made a stiff batter so as to get the pakodas crispy and flaky. The days are hectic and busy with kids being at home. So this has to be a hurried post, rather than an elaborate one. I have made Cabbage pakoda in another way as well.
Another Cabbage Thool Pakoda is a great way to enjoy. Or another pakoda type with cashew is this Cashewnut Pakoda.
Cabbage Onion Pakoda
- Cooking Oil for Deep frying
- 1 cup Cabbage
- 1/2 cup Onions
- 1/2 cup Besan appr.
- 1/2 cup Rice Flour appr.
- 2 to 3 Green Chillies
- Salt to taste
- 1 tsp Red Chilli powder
- leaves Curry Leaves handful
- Coriander Leaves handful
- 1/2 tsp Cooking Oil
- 1 tsp Ghee
- How to make the Cabbage Onion Pakoda
- Wash and shred the cabbage and onions as julienne, Fine chop the green chilies, curry leaves and coriander leaves.
- Once the cabbage is washed, drain it on a colander.
- In a wide bowl, take the cabbage, onions, oil/ghee, mix in the salt and red chili powder along with curry leaves, coriander leaves. Mix well and keep it aside for 5 - 7 mins.
- Water comes out of this mixture and you mix in the flour without adding any water. The batter has to be stiff for the pakodas.
- Heat a kadai with oil, drop in the batter as small batches. Cook on both sides and drain on a kitchen towel.
- Serve hot.