Cabbage Pakodas

13 ingredients
9 steps

Ingredients

  • 200 g cabbage, chopped
  • 2 tablespoons graham flour
  • 14 cup mint leaf, chopped
  • 14 cup curry leaf, chopped
  • 12 teaspoon ginger paste
  • 12 teaspoon garlic paste
  • 12 teaspoon red chili powder
  • 14 teaspoon curry powder
  • 14 teaspoon coriander powder
  • 200 ml oil
  • salt
  • 3 slices cucumbers, to garnish
  • 3 slices carrots, to garnish

Directions

  1. 1
    In a bowl combine all the ingredients except the oil.
  2. 2
    Mix well, then add some water to the mixture to make a paste and keep aside.
  3. 3
    Note: Only if water is required, add it.
  4. 4
    If you find the mixture is already moist and paste-like, there is no need to add water.
  5. 5
    Shape the mixture into equal sized balls (pakodas).
  6. 6
    Heat oil in a wok.
  7. 7
    Add the pakodas and deep fry on medium heat until they become brownish in colour.
  8. 8
    Drain on clean kitchen paper towels.
  9. 9
    Transfer to a serving plate, garnish with cucumber and carrot and serve hot with chutney or tomato ketchup.

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