Oct 10, 2006
Cabbage Pakora(Cabbaga ambaDo)
3-4 cups chopped cabbage
1-2 cups chopped onions
2 tsp coarsely crushed coriander seeds
7-8 finely chopped green chillies
2 tsp red chilli powder
oil for frying.
Chop cabbage and rinse it with cold water. Shake it and let all the water drain. Corasely crush the coriander seeds. Its enough if you manage to break all the seeds into two. Do not use coriander powder. I use a mortar and pestle. Mix cabbage, onions, crushed coriander seeds, chopped green chillies and salt. Keep this mixture ready.
To the cabbage-onion mix, add 1-2 cup besan and red chilli powder and mix. Add little water and mix thoroughly. It should just form a lump. Try to add less and just enough water such that when you take a tablespoon of the mix and make a ball it holds the shape.
Heat oil in a wok/kadai. Heat it till it reaches 300-350F. Make small balls out of the mix and add it to the hot oil. Fry for 5mins till the raw besan on the upper side gets little darker. Turn the pakoras upside down and fry for another 5mins. Keep turning upside down till the pakoras turn golden brown. Remove the pakoras from the oil and drain excess oil on a paper towel. Serve with Ketchup.
I do keep the cabbage-onion mixture in a separate bowl and mix the cabbage-onion mixture to the besan before frying each batch of pakora. This keeps the batter tough and helps the pakoras to hold the shape. If you are making a large quantities of pakora, the batter just keeps becoming thin by the time you are done frying with 2-3 batches.
My friends do like this pakora a lot. A medium sized cabbage hardly satisfies 4 people!