CABBAGE PAKODA

Hello everyone

I am back. They have been caught in the last month with the first B'day my daughter and other things that I simply didn't find any time to try something new and to share here.

Moving forward, the cabbage is a vegetable that has very limited options and I am always confused about what to do with this big ball of leaves.It is vegetable and my least favorite (my parents swear by that) and I think that the least favorite is for many others, especially children fleeing in view of any vegetables in any case leaves only cabbage. There were me some cabbage and wondered what to do when I thought of this recipe. So, here it goes

SIMPLE CABBAGE PAKODA

INGREDIENTS

CHICKPEA FLOUR/BESAN/KADALAI MAAVU: 1 CUP
RICE FLOUR: 1/2 CUP
CABBAGE: 2 CUPS FINELY CHOPPED
ONION: 1 LARGE OR 2 SMALL: FINELY CHOPPED
GINGER AND GARLIC: 1 TEASPOON (PASTE) OR FINELY CHOPPED 2 TEASPOONS
GREEN CHILLIES: 3 CHOPPED
RED CHILI POWDER; 1/2 TEASPOON
TURMERIC POWDER
SALT AND OIL ACCORDING TO IS REQUIRED

MAKING

Mix the flours with salt both and all the ingredients mentioned above. Mix well with 1/2 cup of hot oil and a bit of water if necessary. Make sure that mixing non-stick in the hands but is loose, but at the same time well mixed as the other pakodas we do.

Heat the oil in a kadai, once its hot, fry the mixture pakoda and its Pakodas hot cabbage are ready to eat. Serve with tomato sauce or green chutney. Believe me, its very good. The reason that we add other ingredients is to bring the taste of the cabbage which many of us assume, dislike.