Cabbage pakoda
Enjoy a cup of tea with warm cabbage pakodas that form the best combination when it rains.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Appetizer, Snacks
Cuisine gluten free, South indian, Vegan
- 2 cups Cabbage
- salt to taste
- 1/2 tsp red chilli powder or paprika
- 1/2 cup chickpea flour besan
- 2 tbsp riceflour Optional
- 1/8 cup water use only if needed.
- 2 cups cooking oil
Clean and shred the cabbage.
Into a large mixing bowl add the cabbage, sprinkle the salt and the red chilli powder.
Mix well and set aside for 10 minutes.
Sprinkle the chickpea flour and mix it in.
Add the rice flour and mix well too.
Sprinkle water if needed and bring to form a dough that you can scoop and drop.
Heat oil in wok or deep fryer.
Once the oil is heated well, drop small bits of the batter into the oil to fry up.
Once the base is golden, flip and fry till both sides are golden.
Drain fro the oil and the pakoda is ready to be served.
Keyword Indian vegetarian dinner, pot luck recipes