Cabbage is washed and sliced along with peeled onions. It is then mixed with rice flour and besan along with spices and herbs. The cabbage herb mixture is then deep fried in oil till it turns golden brown in color and crisp. Serve cabbage herb fritters as a snack or with steamed rice and dollop of ghee.
Makes: around 6 Servings of Cabbage Herb Fritters.
Cabbage 1/8 of Small Size
Onion 1 Small
Spinach 1 Cup Packed
Cilantro 1/2 Cup Packed
Rice Flour 1/3 Cup
Besan / Gram Flour 1/8 Cup
Sooji 2 Tbsps
Red Chili Powder 1 tsp
Salt to Taste
Oil for deep Frying
Method of preparation:
Remove outer leaves, wash and thinly slice the cabbage (around 2 Cups).
Peel and slice the onion.
Wash and roughly chop the spinach and cilantro leaves.
In a mixing bowl, mix together rice flour, besan, sooji, red chili powder and salt.
Add the cabbage, onion, spinach and cilantro and sprinkle around 4 tablespoons of water.
Mix carefully to let the flour stick to the cabbage and herbs (don’t add more water unless needed).
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 herb fritters onto absorbent paper.
Repeat the same with any remaining cabbage mixture.
Serve cabbage herb fritters as a snack or with steamed rice and dollop of ghee.
Notes: Make sure herbs are 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 once it hits the oil. Don’t let the cabbage mixture sit for long before deep frying it.
Variations: You can also add sliced green chili for extra spice to the fritters.
Other Names: Cabbage Herb Fritters.