Cabbage Pakora / Dill Leaves Pakora
Ingredients
Dill leaves 1/2 cup (tightly packed)
Cabbage 2 cups (thinly chopped - loosely packed)
Ginger 1/2 tsp(finely chopped)
Cilantro few finely chopped
Gram Flour / Besan flour/Kadala Maavu 1 cup+1 tbsp
Rice Flour 2-3 tbsp
Cooking soda/Baking soda a pinch
Salt to taste
Chilli powder 1/2 tsp(adjust to desired spice level)
Hing 1/8 tsp
Cumin seeds 1/2 tsp
Oil to deep fry
Method
In a wide bowl, mix gram flour, rice flour, salt, baking soda,chilli powder, hing, cumin seeds and mix well.
To this add finely chopped cabbage, dill leaves, ginger, cilantro and combine well.
Now sprinkle water little by little to make a thick paste and add little more water to make a little loose dough(not too thick or thin).
Then heat oil in a kadai(to deep fry), when its heated turn heat to medium heat drop a small sized dough gently flatten and fry crisp and golden brown on both sides.
Once done drain it in a paper towel, and check for salt, spice and crispness.
IF your are ok then proceed to fry in batches, take a small ball sized portion and flatten it gently and drop into the hot oil and fry till done.
That's it..Crispy Dill Leaves Cabbage Pakora ready, serve hot with Green Chutney & Ketchup.
Notes:
Instead of chilli powder you can also use finely chopped green chillies.
This pakora can be done without cabbage & dill leaves simply with the addition of onions, cilantro,ginger.
Or you can replace dill leaves with finely chopped spinach to make spinach cabbage pakora.
Likewise replace cabbage with onions.
Do not add more water and also the dough should not be too thick.
Source : https://www.spicytreats.net
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