How to make cabbage pakora recipe
1
firstly, in a large bowl take ½ cabbage. make sure to shred the cabbage slightly thin.
2
add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala and ½ tsp salt.
3
squeeze and mix well making sure everything is well combined.
4
now add ½ cup besan, ½ cup rice flour and ¼ cup cornflour.
5
mix well making sure the flour is coated well to the flour.
6
further, pour 2 tbsp hot oil over the mixture and mix well. pour oil makes the pakoda crispy.
7
now taking a small ball sized mixture and drop in hot oil.
8
deep fry keeping the flame on medium.
9
stir occasionally, until the pakoda turns golden brown and crisp. drain off over kitchen paper to remove excess oil.
10
finally, enjoy lachedar cabbage pakoda with dahi lahsun chutney.
How to make dahi garlic chutney
1
firstly, in a small bowl take 1 cup hung curd.
2
add 2 tbsp green chutney, 2 clove garlic, ¼ tsp chilli flakes, ¼ tsp pepper and ¼ tsp salt.
3
mix well until the chutney turns to a silky smooth consistency. finally, enjoy dahi garlic chutney with pakoda or kebab.
Video
Notes
- firstly, make sure to fry on medium flame, else the pakoda will remain raw from inside.
- also, do not add soda to the mixture. soda makes the pakoda fluffy and not crispy.
- additionally, for the dip use thick and creamy curd to get a nice silky dip.
- finally, if lachedar cabbage pakoda does not hold and disintegrates while frying, then add a tbsp of besan and mix well.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/lachhedar-cabbage-pakoda-recipe/