Cabbage Pakodas

Name: Cabbage Pakodas
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 200 g cabbage; 2 tbsp graham flour; 0.25 cup mint leaf; 0.25 cup curry leaf; 0.5 tsp ginger paste; 0.5 tsp garlic paste; 0.5 tsp red chili powder; 0.25 tsp curry powder; 0.25 tsp coriander powder; 200 ml oil; salt; 3 slice cucumbers; 3 slice carrots

Deep-fried cabbage, curry and cucumbers, warmed with ginger and chilli, a South Asian starter. Finish with cucumber and carrot.

1 hr · Serves 6 · Medium

Method

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Time: Prep 35 min · Cook 25 min · 60 min total
Difficulty: medium

1
In a bowl combine all the ingredients except the oil. Mix well, then add some water to the mixture to make a paste and keep aside.
2
If you find the mixture is already moist and paste-like, there is no need to add water. Shape the mixture into equal sized balls (pakodas).
3
Heat oil in a wok. Add the pakodas and deep fry on medium heat until they become brownish in colour.
4
Drain on clean kitchen paper towels. Transfer to a serving plate, garnish with cucumber and carrot and serve hot with chutney or tomato ketchup.