Archive | 10:18 pm

Cabbage Fritters

24 Dec

Cabbage Pakodi.

Cabbage is wash and shredded. It is then mixed with rice flour and besan along with spices. The cabbage shreds are then deep fried in oil till they turn golden brown in color and are crisp. Serve cabbage fritters as a snack or with steamed rice and dollop of ghee.
Makes: around 4 Servings of Cabbage Pakodi


Cabbage 1/8 of Small Size
Rice Flour 1/4 Cup
Besan / Gram Flour 1/8 Cup
Red Chili Powder 1/2 tsp
Salt to Taste
Oil for deep Frying

Method of preparation:

Remove outer leaves, wash and thinly shred the cabbage (around 2 Cups)
In a mixing bowl, mix together rice flour, besan, red chili powder and salt.
Add the cabbage and sprinkle around 2 tablespoons of water.
Mix carefully to let the flour stick to the cabbage (don’t over use the water).
The cabbage shreds are still separate and keep it aside.

Heat oil in a deep frying pan on medium – low heat.
Carefully drop the cabbage mixture into hot oil.
Fry for around a minute or until cabbage turns light golden brown in color.
Remove the crispy fried cabbage onto absorbent paper.
Repeat the same with any remaining cabbage mixture.
Serve cabbage fritters as a snack or with steamed rice and dollop of ghee.
Notes: Make sure cabbage is not over fried.

Suggestions: Adjust the crispness of the cabbage with rice flour. Keep adjusting the flame to let the oil stay at a medium to low temperature so that the cabbage won’t burn. Don’t let the cabbage sit for long before deep frying.
Variations: You can also add coarsely ground green chili paste in place of the red chili powder.
Other Names: Cabbage Pakodi.