It is unusually cold here in Houston for the past one week. As soon as the cool weather sets in, it’s only natural to crave something garama garam. Isn’t it? So, I made some cabbage pakodas this evening with the shredded cabbage I saved from last week’s 5c=A+ equation. Preparation of pakodas was easy compared to the procrastination I went through since morning. Diving into deep-frying is still a difficult process, requires deep thought and doesn’t always happen on demand at my home. After some in depth dawdling:), the decision was made for a happy heart. Garama garam cabbage pakodas and cardamom tea on this cool fall evening.
Shredded Cabbage In Besan Flour
(for about 25 medium-sized pakodas)
2 cups of shredded cabbage (coleslaw mix from grocery also works)
2 cups besan (chickpea flour)
1/4 cup rice flour
1/4 teaspoon ajwan (vaamu) (helps with the digestion)
1/2 teaspoon each – salt and red chilli powder
A pinch of baking soda
3/4 cup water
Peanut oil for deep-frying
Take the besan, rice flour, salt, chilli powder, ajwan and baking soda into a bowl. Mix well. Add the shredded cabbage and gently toss to cover the cabbage with besan flour mix. Slowly add water, mixing as you go, to make a batter of thick consistency.
Pour about 2 cups of peanut oil in a large frying pan and set the pan over high heat. When the oil is frying hot, pick up a handful of cabbage mixture from the bowl and gently drop the batter into oil in small portions. Fill the pan until there is no more space. Fry the pakodas, turning frequently until they are reddish brown and crisp, for about 5 minutes. Remove with a slotted spoon and place the pakodas on a paper towel covered tray to drain. Make the pakodas till the batter is finished.
Serve the cabbage pakodas hot with some tea or coffee for a tasty snack, or with some savory chutney as a part of a meal. They are best when eaten as soon as they are made.
Cabbage Pakodas to Warm up a Autumn Evening