What do you do when you desperately need to use some cabbage, and are tired of using it in the usual curry-kootu forms? Why, you make cabbage pakoras! And, you add a bit of a twist to them! 🙂
Here is what I did to an unsuspecting half head of cabbage one fine day. The end result was lovely, and this recipe is something that is often going to be used in the TGND household.
Ingredients (for 2 people):
About 3/4 cup cabbage, finely chopped
1 small onion, finely chopped
1-1/2 cup besan
1/2 cup rice flour
Salt to taste
1 teaspoon garam masala, or to taste
1 teaspoon chaat masala, or to taste
2 teaspoons amchoor powder, or to taste
1 teaspoon turmeric powder
2 teaspoons red chilli powder, or to taste
Some fresh coriander, finely chopped
Oil for deep frying
1. Combine all the ingredients except the oil in a large bowl. Add the required amount of water to make a batter for the pakoras, which is not too watery. The batter should be just the right consistency to form into balls and drop off into hot oil. Add more besan if required, to adjust the consistency.
2. Heat the oil in a pan. When the oil is nice and hot, drop balls of the batter in it a few at a time. Deep fry them and drain on tissue paper.
3. Serve hot with chutney or tomato ketchup. Slurp it up!