Leftover cabbage and the winter made me do this, haha!
It’s raining pakodas at our home this winter, and I’m not complaining! My husband and I love experimenting with versatile veggies often, and this pakoda is the result of one such experiment.
Cabbage pakoda is a crunchy, deep-fried snack made with cabbage, red onion, rice flour, gram flour, spices, and cilantro. It has a crispy exterior and a soft interior. You can add other vegetables like grated carrots, beets, and spinach to enhance the flavor and texture of the pakodas.
These pakodas are an excellent snack for get-togethers. However, you can also have them with tomato dal as a complete meal, which is what we did recently when we got tired of having rice with dal. The combination tasted delicious!
Ingredients
- 1 small cabbage (cleaned and finely chopped)
- 1 small red onion (chopped)
- 5-6 curry leaves (finely chopped)
- a handful of chopped cilantro
- ¼ inch ginger (finely chopped)
- ¼ tsp ajwain
- ½ tsp turmeric powder
- 2 tsp kashmiri red chili powder
- 2 tbsp rice flour
- 4 tbsp gram flour
- 1 tsp sooji rava (fine)
- salt to taste
- water
- cold-pressed peanut oil or any cooking oil
Instructions
Add: chopped cabbage, onion, curry leaves, cilantro, ginger, gram flour, rice flour, sooji rava, ajwain, salt, turmeric powder and kashmiri red chili powder into a mixing bowl and combine.
Add water in small quantities and combine to form a thick mixture.
Let this pakoda mixture rest for 10 minutes.
Check if the mixture has released water. If so, add a tablespoon more of gram flour and combine into a thick mixture.
Heat peanut oil in a frying pan on low-medium heat.
Once the oil is hot enough, take small amounts of the combined mixture using a tablespoon, carefully drop it in oil and deep dry until pakodas are light brown and well-cooked.
Serve hot cabbage pakoda with mint chutney or your favorite dip. Enjoy!
Swaadista 
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