Cabbage Onion Pakoda

For the Cookbook Challenge this week, I decided to share the pakoda that I made last week. It was made healthy by the addition of cabbage, it didn't have much of onions and more of cabbage. Konda almost didn't know by the looks, however the moment she tasted she realized that it had cabbage. 

I made a stiff batter so as to get the pakodas crispy and flaky.  The days are hectic and busy with kids being at home. So this has to be a hurried post, rather than an elaborate one.

I have made Cabbage pakoda in another way as well.

Cabbage Onion Pakoda

Ingredients Needed

Cabbage - 1 cup
Onion - 1/2 cup
Besan - 1/2 cup appr.
Rice Flour - 1/2 cup appr.
Green Chilies - 2 -3 nos
Salt to taste
Red Chili powder - 1 tsp
Curry leaves - handful
Coriander leaves handful
Oil/ Ghee - 1 tsp
Oil for deep frying

How to make the Cabbage Onion Pakoda

Wash and shred the cabbage and onions as julienne, Fine chop the green chilies, curry leaves and coriander leaves.

Once the cabbage is washed, drain it on a colander.

In a wide bowl, take the cabbage, onions, oil/ghee, mix in the salt and red chili powder along with curry leaves, coriander leaves. Mix well and keep it aside for 5 - 7 mins.

Water comes out of this mixture and you mix in the flour without adding any water. The batter has to be stiff for the pakodas.

Heat a kadai with oil, drop in the batter as small batches. Cook on both sides and drain on a kitchen towel.

Serve hot.

This goes for the May Week 2, Cooking from Cookbook Challenge  Group

Linking this to Fabulous Feast Friday #14

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