Ingredients:
1 cup Cabbage (shredded)
1/4 cup Chickpea Flour/Besan
2 tbsp Rice Flour
1 tsp Red Chili Powder (or to taste)
1/4 tsp Turmeric Powder
1/2 tsp Cumin Seeds
1/2 tsp grated Ginger
4-5 tbsp Water
Salt to taste
Oil for deep frying
Method:
1. Combine cabbage, the flours, the powders, ginger and salt in a mixing bowl.
2. Add enough water to bind the ingredients and mix well. The consistency of the batter should be thick, just enough to coat the cabbage.
3. Heat oil.
4. With a spoon, scoop the batter and drop in hot oil.
5. Fry until the edges are crisp, about 1-2 minutes. Then turn them over to fry on the other side, for another minute or so.
6. Remove with slotted spoon and drain on a paper towel.
7. Option – Serve with mint and coriander chutney
4 Responses
August 7th, 2009 at 1:51 pm
Recipe Man, I tell you, I love your simple and healthy recipes! These pakoras sound delicious! You should post some photos too because I’m sure they look mouth-watering as well
August 8th, 2009 at 3:58 am
Thanks for the lovely commnet. i sure should.. cant say i mastered this feature here in this blog.. i should get on some photos. so true
thanks!
August 10th, 2009 at 11:52 am
Oooh, these sound delicious! I love all the spices in this recipe!
August 12th, 2009 at 5:41 am
I have been experimenting for a couple of weeks with falafel recipes. And making some interesting discoveries about the versatility of the besan flour. Thank you for posting this – it sounds quite delicious (we love cabbage anyway). It has also inspired another experiment that is wanting me to try it. Your recipes really are Tasty and Easy!
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