Cabbage Pakoda / Fritters

I was a super picky eater as a kid and remember, how much my parents struggled every single day trying to get me to eat my veggies. The only veggie i loved and didn’t mind eating everyday was and is Okra / Lady Finger, as its called in India. I definitely never bothered to eat Cabbage . Even the thought of looking at it made me want to skip a meal. But as i grew older and sometimes didn’t have an option, started to find creative ways to consume it.

Now i do enjoy eating sandwiches slathered with green chutney ,stuffed with cabbage curry and toast it in a sandwichmaker to golden brown and relish with a cup of Chai .Another variety i enjoy the most ,is of course the deep-fried version on a rainy day. My mom made these few years ago while i was visiting her. They are similar to Onion pakodas ,but more crispier and i make them very spicy. Added some cashews for that extra crunch and chopped mint , cilantro for some freshness . I hope you try to make it too. Recipe is below.

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Cabbage Pakodas / Fritters

Difficulty: easy
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Ingredients

2 Cups Cabbage ( Sliced thin into 1 inch strips )
2 cups Chickpea flour ( Besan )
1 tbsp rice flour
1/4 cup Cashews
2 tbsp Green chili paste ( Thai chilis made into a paste )
1 tsp Red chili powder ( add more or less depending on your spice level )
1 tbsp Ginger and Garlic paste
1/4 Cup Chopped Mint and Cilantro
1/4 cup Water ( add more if needed )
Salt as needed
Vegetable Oil for Deep frying

Directions

Take a Bowl and add Cabbage,Chickpea flour, rice flour, Cashews,Green chili paste, Red chili powder,Ginger Garlic paste , Salt and Chopped Mint and Cilantro .
Mix everything and add water slowly so it coats the cabbage but doesn’t make it mushy. Make sure you add water only as needed and batter is a hard , thick batter.
Heat Oil in a deep-frying pan on High .Once it gets hot turn the flame to medium heat and drop small dollops of batter into the Oil.
Fry them on medium heat and keep turning sides with a ladle until it gets golden brown and crispy. Remove from heat and strain them on absorbent paper to soak up the excess oil .
Enjoy them immedeatly with hot cup of chai.