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Crispy Cabbage Strips/Cabbage Pakora

tastydelightz by tastydelightz
October 11, 2017
in 30 minutes or less, 30 minutes or less, All recipes, Appetizers
57
Crispy Cabbage Strips/Cabbage Pakora

Crispy Cabbage Strips/Cabbage Pakora is a tasty evening snack recipe. Serve with hot cup of tea or coffee in a rainy day.

Ingredients

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

Method

Separate the Cabbage Petals. Wash and wipe them well.

IMG_4374-300x225 Crispy Cabbage Strips/Cabbage Pakora

Cut each petal vertically into strips. Cut off the thick stem like center veins and discard.

IMG_4377-300x137 Crispy Cabbage Strips/Cabbage Pakora

Take all the cabbage stripes in a mixing bowl. Add the Chick Pea flour. Mix well.

IMG_4378-300x225 Crispy Cabbage Strips/Cabbage Pakora

Add water and make a medium thick batter.

IMG_4379-300x300 Crispy Cabbage Strips/Cabbage Pakora

Add Chilli Powder, Haldi Powder, Asafoetida, Ajwain and Cilantro. Mix them well.

IMG_4388-300x223 Crispy Cabbage Strips/Cabbage Pakora IMG_4389-300x252 Crispy Cabbage Strips/Cabbage Pakora

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.

IMG_4386-300x225 Crispy Cabbage Strips/Cabbage Pakora

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.

IMG_4387-300x225 Crispy Cabbage Strips/Cabbage Pakora

When they become stiff, turn them and fry for a few more minutes.

IMG_4380-300x197 Crispy Cabbage Strips/Cabbage Pakora

When they become crisp, transfer to a tissue napkin so that any excess oil will get absorbed by the napkin.

IMG_4382-300x211 Crispy Cabbage Strips/Cabbage Pakora

Serve with a cup of tea or coffee.

Note:

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.

Related

Tags: appetizerhealthyhome madeindianquickspicytastyvegeterian
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