By Shreya Goswami
October 21, 2023
Image Credit: Freepik
For most people today, cabbages may be available all through the year, but the veggie truly comes in season during autumn and winter months. Here is the ultimate Cabbage Pakoda recipe you need this autumn to make your chilly evenings more enjoyable.
1/2 small cabbage, finely chopped 1 cup gram flour 3 green chillies, finely chopped 1/4 cup coriander leaves, finely chopped 1/2 tsp turmeric powder 1/2 tsp cumin powder 1/2 tsp asafoetida powder 1/2 tsp red chilli powder 1/2 tsp garam masala powder Salt, to taste Water, as required Oil, for frying Chaat masala, for garnish Black salt, for garnish
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Place the chopped cabbage in a large bowl then add salt. Mix well and let it rest for half an hour.
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Once the cabbage has released water, add the powdered spices and remaining ingredients. Mix well and add water if needed.
Make sure the pakoda batter isn't too thin. If it is, add more gram flour to adjust it.
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Heat oil in a wok, then take a spoonful of the cabbage pakoda batter and add in.
Don't overcrowd the work and fry the pakodas until golden brown and crispy.
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Drain the pakodas on a kitchen towel. Sprinkle chaat masala and black salt before serving them hot with tea.
Image Credit: Freepik