Recipe by Charishma_Ramchandani
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!
- 200 g cabbage, chopped
- 2 tablespoons graham flour
- 1⁄4 cup mint leaf, chopped
- 1⁄4 cup curry leaf, chopped
- 1⁄2 teaspoon ginger paste
- 1⁄2 teaspoon garlic paste
- 1⁄2 teaspoon red chili powder
- 1⁄4 teaspoon curry powder
- 1⁄4 teaspoon coriander powder
- 200 ml oil
- 3 slices cucumbers, to garnish
- 3 slices carrots, to garnish
Directions See How It's Made
- In a bowl combine all the ingredients except the oil.
- Mix well, then add some water to the mixture to make a paste and keep aside.
- 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.
- Shape the mixture into equal sized balls (pakodas).
- Heat oil in a wok.
- Add the pakodas and deep fry on medium heat until they become brownish in colour.
- Drain on clean kitchen paper towels.
- Transfer to a serving plate, garnish with cucumber and carrot and serve hot with chutney or tomato ketchup.