Cabbage Pakodas

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!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 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
•  salt
• 3  slices cucumbers, to garnish
• 3  slices carrots, to garnish

Directions

1. In a bowl combine all the ingredients except the oil.
2. Mix well, then add some water to the mixture to make a paste and keep aside.
3. 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.
4. Shape the mixture into equal sized balls (pakodas).
5. Heat oil in a wok.
6. Add the pakodas and deep fry on medium heat until they become brownish in colour.
7. Drain on clean kitchen paper towels.
8. Transfer to a serving plate, garnish with cucumber and carrot and serve hot with chutney or tomato ketchup.