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