Ingredients
Cabbage – 2 cup
Palak –¼ cup
Besan (Coarse) – ¼ cup
Salt -1 tsp
Turmeric – ½ tsp
Jeera Powder – 1 tsp
Dhania Powder – 1 tsp
Hari Mirchi (chopped) – 1½ tsp
Ginger Paste – 2 tsp
Hing – ¼ tsp
Coriander leaves – 1 TBS
Oil for frying
Yield – 15 to 20 pieces
Process
- Wash, drain and cut the cabbage into thin shreds.
- Chop the palak. Wash and drain it.
- Heat oil in a kadhai. This must be ready before mixing the batter.
- Mix the vegetables along with salt, chopped chili, ginger paste and spices.
- Mix besan. Do not add any water.
- Fry the whole lot at one go.
Notes
- Smaller pakoras are crispier.
- Fry as soon as everything mixed, for the salt releases water continuously and the pakoras batter becomes thinner. This will hamper the crispiness of pakoras.
- For large scale mix salt and besan simultaneously and fry quickly. In this case a bigger portion of besan is required.
[categorythumbnaillist 77]
looks very delicious….thanks for sharing
Looks great. Umm, Umm.
Pls share me the recipes because i want to learn
for my dear family and also cook for the devotees
in general kitchen.