Pakodas are one of my favorite things. They are especially good to have on a cold day.
There are many variations to pakodas. They can range from extra crispy, to spongy. I happen to favor the crispy kind. The man of the house likes the ones with extra batter. Today’s pakoda recipe will be slightly crispy, and contain onions and cabbage.
- onion, 1 half, sliced thin
- cabbage, 1/8 sliced thin
- salt, to taste
- turmeric, 1/4 tsp
- cumin seeds, 1/2 tsp
- cumin powder, 1/2 tsp
- coriander powder, 1/2 tsp
- red chili powder, 1/4 tsp
- baking soda, 1/8 tsp
- rice flour, 1 tsp
- besan flour, 1/2 cup, plus additional as needed
- oil, for frying
Heat oil for frying on medium.
In a bowl, add the onions and cabbage. To this, add all ingredients except besan flour and mix until spices are sticking to onions and cabbage. Once mixed, add besan flour, a little at a time while gently mixing veggies with your hand. You want the veggies to be evenly coated. Now take a little water in your hands and sprinkle veggies and mix. Make sure they don’t end up soggy, but you want the batter to be sticky. Set aside for a bit.
Using your fingers, grab chunks of veggie mix and fry. Serve hot with ketchup or chutney.
*We like to sprinkle our pakodas with a little chaat masala