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Thursday, 30 April 2015

                          Cabbage pakoda 

Makes 8 pakaodas


Cabbage ,finely chopped/shredded  -1 3/4 cup
Curry leaves a handful
Onion ,finely chopped-1/4 cup

Maida-1/4 cup
Corn flour-1/2 tbsp

Chaat masala -1/4 tsp
Salt to taste
Red chilly powder-1/2 tsp
Hing a pinch
Fennel seeds-1/2 tsp
Water as needed (Not more than 1/4 cup)
Red food color- a pinch dissolved in water

Oil for deep frying

Chaat masala to sprinkle just before serving.


1.Mix all the ingredients except water and mix them thoroughly.


       be careful while adding salt into the batter.Because we are also adding Chaat masala which already has black salt in it.

      in case if the batter became runny add little more maida into it and mix well.adjust salt too.

2.Now begin to add water little by little and make a thick batter (not to watery or runny batter)

3.Do a taste test and adjust the spice powders.

4.Heat oil in a kadai and once it is hot drop a spoon full batter into the hot oil and deep fry them to golden brown in color.

5.Transfer them on to kitchen towel so as to absorb excess oil.Our pakodas are ready to serve ..

6.Just before serving sprinkle Chaat masala on them.



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