Crispy cabbage pakoda as a evening snack


Shredded cabbage – 2 cups
Gram flour – ¾ cup
1 onion chopped
Rice flour – ¼ cup
Chilli powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Asafoetida – A pinch
Ginger-garlic paste – 1 teaspoon
Curry leaves – 2 sticks
Salt to taste

How to prepare
Squeeze out moisture from cabbage and onion. Mix all ingredients in water and make a batter. Fry this in hot oil a little bit at a time till it attains golden colour. Transfer the pakodas to a tissue paper to remove oil and serve hot.


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