Onion-N-Cabbage Pakodas

Image

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.

Ingredients:

  • 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

To Make:

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.

PicsPlay_1361917548257

PicsPlay_1361917575863

IMG_20130226_151042

PicsPlay_1361917154212

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

Advertisements

3 responses to “Onion-N-Cabbage Pakodas

  1. Pingback: Namak Pare, A Savory Indian Cracker | Indian Cooking Made Easy, Sometimes Not So Easy·

  2. Pingback: Coriander and Yogurt Chutney | Indian Cooking Made Easy, Sometimes Not So Easy·

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s