Ingredients
-
200
-
2
-
1/4
-
1/4
-
1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
200
-
-
-
-
-
Directions
Cabbage Pakodas,This was submitted by Sunitha Krishna Murthy to the Thursday magazine dated June 15-21st’06. Cabbage, being one of my favourite vegetables, I had to try this recipe and loved it. A really nice recipe we like to have with tea in the rainy season. Enjoy!,Being an Indian, this Pakoda is MUST for Indians in the rainy season, along with tea with added GARAM SASALA (Spicy mixture of Cinnemon,Cove and Cardemum).,This was submitted by Sunitha Krishna Murthy to the Thursday magazine dated June 15-21st’06. Cabbage, being one of my favourite vegetables, I had to try this recipe and loved it. A really nice recipe we like to have with tea in the rainy season. Enjoy!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Bowl Combine All the Ingredients Except the Oil. |
|
2
Done
|
Mix Well, Then Add Some Water to the Mixture to Make a Paste and Keep Aside. |
|
3
Done
|
Note: Only If Water Is Required, Add It. If You Find the Mixture Is Already Moist and Paste-Like, There Is No Need to Add Water. |
|
4
Done
|
Shape the Mixture Into Equal Sized Balls (pakodas). |
|
5
Done
|
Heat Oil in a Wok. |
|
6
Done
|
Add the Pakodas and Deep Fry on Medium Heat Until They Become Brownish in Colour. |
|
7
Done
|
Drain on Clean Kitchen Paper Towels. |
|
8
Done
|
Transfer to a Serving Plate, Garnish With Cucumber and Carrot and Serve Hot With Chutney or Tomato Ketchup. |
