Cabbage Pakora

Cabbage Pakora or Cabbage Fritters Recipe - My mom used to make all the different types of pakoras and cabbage pakoras was one of them. She used to serve cabbage pakoras piping hot with mint-coriander chutney and tomato sauce. Bread would accompany the cabbage pakoras and we would finish up everything before the next batch of pakoras came. Prep time:10 mins  Cooking time:20 mins  Total time:30 mins Serving Suggestion:Serve them hot with Green chutney /Tomato sauce and Masala Chai.Enjoy!! Cabbage Pakora Ingredients: 1 cup finely chopped Cabbage 1/2 cup Chickpea flour(Besan) 2 tbsp Rice flour 10-12 Cashew nuts,split into halves 2 Green chillies,finely chopped 2 tbsp chopped Coriander leaves 1/2 tsp Carom seeds(Ajwain) 1/4 tsp Turmeric powder 1/2 tsp Red chili powder 1 tsp roasted Cumin powder(optional) a pinch of cooking Soda 1 tbsp hot Oil Salt to taste Oil,to deep fry

• In a big bowl  take chickpea flour and rice flour.

• Add finely chopped cabbage,coriander leaves,green chillies to it and mix well.Alternatively you can add salt to the chopped vegetables and leave it for 5 mins to let it release the water and then add chickpea flour and rice flour to it.
• Add all the masalas,cashew nuts,carom seeds,salt,cooking soda,ajwain and hot oil to it and mix well.

• Sprinkle some water to let the dough come together.Do not make the batter very thin as the cabbage mixture would leave some water.
• Meanwhile heat oil in a kadai for deep frying.
• Drop small portions of batter like pakora  into the hot oil and let them fry over medium flame until they are crisp.Flip them in between to let them fry evenly.Do no over crowd the kadai with pakoras,add 7-8 pakoras at a time.You can fry them for long if you want crisp pakoras or alternatively you can press the partially deep fried pakoras and deep fry again to get crisp pakoras.

• Drain the pakodas onto a kitchen tissue and repeat the same process with the remaining batter to make pakoras.