Saturday, July 2, 2011
Crispy Cabbage Pakoda
Red Potato - 1/2, grated
Red Onion - 1/2, finely chopped
Green Chilli - 2, finely chopped
Cilantro - 1/2 bunch, finely chopped
Besan / Chickpea Flour - a handful
Brown Rice Flour - a handful
Chaat Masala - 1/2 tsp
Garam Masala - 1/4 tsp
Red Chilli Powder - 1/4 tsp
Aamchur / Dried Mango Powder - 1 tsp
Peanut Oil for deep frying
With firm hands, mix all the above ingredients well. Do no add any water. The moisture from cabbage and onion should be enough to bind the mixture and make a dough. If the dough has too much liquid, add a little more besan.
Make small balls of the dough and press gently to make flattened shape like patties. Try to make the patties as flat as possible so that they are extra crisp and cook fast.
Immediately fry on medium low heat till golden brown on both sides. Serve with tomato ketchup.