(adsbygoogle = window.adsbygoogle || []).push({}); Cabbage 1 and 1/4 cup (shredded) Rice flour 3 tblsp Besan | kadalai maavu 1/4 cup Salt as needed Red chili powder 1 tsp Butter 1 tsp Curry leaves few Asafoetida a pinch Oil for deep frying Video of how to make cabbage pakoda
Mix all the ingredients ,except oil. Sprinkle little water to it and mix it well. Don’t add too much water.
Heat oil as needed for deep frying. Keep in medium flame. Make the pakoda mixture into small balls and deep fry in the oil,till golden brown.
Drain excess oil using kitchen towel. We had with tomato sauce.
NOTE:
THE SAME CAN BE MADE BY REPLACING ONIONS FOR CABBAGE WHATEVER VEGGIE IT MAY BE,ENSURE THAT THE QUANTITY OF THE VEGGIES SHOULD BE MORE. IF THE FLOUR EXCEEDS IT IT WONT TASTE NICE. IF YOU ARE MAKING IT IN LARGE QUANTITY, MIX SMALL QUANTITY WITH WATER AND FRY. OTHERWISE IT WILL GENERATE MORE WATER AND WILL END UP MESSY.
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