Crispy Cabbage Strips/Cabbage Pakora is a tasty evening snack recipe. Serve with hot cup of tea or coffee in a rainy day.
Cabbage Petals – 6 to 8
Red Chilli Powder – 2 tsp
Haldi Powder – ¼ tsp
Asafoetida – 1 pinch
Ajwain (Carrom Seed) – 1/8 tsp
Chick Pea Flour (Besan / Kadalai Mavu) – 1 ½ to 2 cups
Finely Chopped Cilantro (Dhania Leaves) – 2 tbsp
Oil- for deep frying
Separate the Cabbage Petals. Wash and wipe them well.
Cut each petal vertically into strips. Cut off the thick stem like center veins and discard.
Take all the cabbage stripes in a mixing bowl. Add the Chick Pea flour. Mix well.
Add water and make a medium thick batter.
Add Chilli Powder, Haldi Powder, Asafoetida, Ajwain and Cilantro. Mix them well.
The cabbage strips should be coated all over evenly. If the batter is too thin, add little more Chick Pea flour. If it becomes too thick, add little water to make it medium thick.
Heat the Oil for deep frying in a broad pan. Let the Oil becomes hot. Drop the Cabbage Strips one by one in the oil in a single layer. Fry them in medium flame.
When they become stiff, turn them and fry for a few more minutes.
When they become crisp, transfer to a tissue napkin so that any excess oil will get absorbed by the napkin.
Serve with a cup of tea or coffee.
Add the strips to the Oil when the Oil is very hot. But, fry them in medium flame. If the Oil is medium hot while dropping the strips, the strips will absorb more oil and the Pakora will be oily.
Ensure to make the Oil very hot while dropping the second set of strips to the Oil.