Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 16 pakoras
- Cabbage: 1/2 of a medium sized cabbage
- Water: As required
- Gram Flour (Besan): 2 Tablespoon
- Rice Flour: 2 Tablespoon
- Corn Flour: 2 Tablespoon (Optional)
- Salt: 1/2 Tablespoon or to taste
- Carom Seeds (Ajwain): 1/2 Teaspoon
- Green chili: 2, finely chopped or crushed
- Ginger: 1 teaspoon, finely chopped, crushed or paste.
- Red food color: 1 pinch (optional)
- Oil: As required for deep frying
- Black Salt or chat masala: 1 pinch
- Finely chop the cabbage.
- Boil water in a pot. Add the chopped cabbages. Cover the pot and turn off the heat. Let it cover for 7-8 minutes.
- Drain the water, squeeze out all water, and take the cabbages in a bowl.
- Add besan, rice flour, corn flour, salt, carom seeds, ginger, chili, red food color to the cabbage. Mix well. Adjust flour or water to make a thick paste or smooth dough, enough to make balls.
- Divide the dough into 16 equal portions.
- Heat oil in a pan. Deep fry the pakoras in medium flame. flipping all around until crispy.
- Once fried, remove using spatula, drain excess oil and put them on a kitchen napkin.
- Sprinkle black salt or chat masala all over the prepared pakoras.
- If you leave the dough for some time, it becomes watery due to water coming out from the cabbage. In this case, add a boiled and mashed potato or add besan to adjust the thickness. You may leave the dough in freeze for 10 minutes before making balls from the dough. It tightens the dough and helps to give proper shape.