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Cabbage Pakoda
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Main Ingredient: Cabbage,Chickpea flour / Besan
Servings: 4
Time to Prepare: 20 Minutes
Diffculty: Easy


Cabbage - 2 cups of shredded
(coleslaw mix from grocery also works)
Besan (chickpea flour) - 2 cups
Rice flour - 1/4 cup
Ajwan (vaamu) - 1/4 teaspoon
(helps with the digestion)
Salt - 1/2 teaspoon
Red chilli powder - 1/2 teaspoon
Baking soda - A pinch
Water - 3/4 cup
Peanut oil for deep-frying


Take the besan, rice flour, salt, chilli powder, ajwan and baking soda into a bowl. Mix well.

Add the shredded cabbage and gently toss to cover the cabbage with besan flour mix. Slowly add water, mixing as you go, to make a batter of thick consistency.

Pour about 2 cups of peanut oil in a large frying pan and set the pan over high heat. When the oil is frying hot, pick up a handful of cabbage mixture from the bowl and gently drop the batter into oil in small portions.

Fill the pan until there is no more space.

Fry the pakodas, turning frequently until they are reddish brown and crisp, for about 5 minutes.

Remove with a slotted spoon and place the pakodas on a paper towel covered tray to drain.

Serve the cabbage pakodas hot with some tea or coffee for a tasty snack, or with some savory chutney as a part of a meal. They are best when eaten as soon as they are made.

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