Name: Cabbage Pakoda (Cabbage Fritters)
Ingredients: ½ cup heaped besan (gram flour) – swap with chickpea flour; ¾ cup finely chopped cabbage – green or purple; ¼ cup finely chopped onions; 1 to 2 green chilies – chopped; ½ inch ginger – finely chopped; 1 pinch asafoetida (hing), optional; ¼ teaspoon turmeric powder (ground turmeric); ¼ teaspoon red chili powder (cayenne pepper) or add as required; 1 teaspoon white sesame seeds – optional; 2 to 3 teaspoons chopped coriander leaves; water as required to make a medium thick batter; salt as required; oil as required for deep frying

Ingredients

½ cup heaped besan (gram flour) – swap with chickpea flour
¾ cup finely chopped cabbage – green or purple
¼ cup finely chopped onions
1 to 2 green chilies – chopped
½ inch ginger – finely chopped
1 pinch asafoetida (hing), optional
¼ teaspoon turmeric powder (ground turmeric)
¼ teaspoon red chili powder (cayenne pepper) or add as required
1 teaspoon white sesame seeds – optional
2 to 3 teaspoons chopped coriander leaves
water as required to make a medium thick batter
salt as required
oil as required for deep frying

Steps

Making batter

Prepare the vegetables by rinsing the cabbage, peeled onions, peeled ginger and green chillies. Chop them finely and leave them aside.
Put the finely chopped cabbage, onions, green chillies and ginger together in a mixing bowl.
Follow with the besan (gram flour), chopped coriander leaves, turmeric, red chili powder, asafoetida (hing), sesame seeds and salt.
Stir in water a little at a time to form the batter, mixing thoroughly so no lumps remain.
Keep the batter medium-thick, never thin or runny. Taste the seasoning and add salt or chili powder to your liking if it needs more salt or heat.

Frying cabbage pakoda

Heat the oil over medium heat in a pan or kadai. Once medium hot, take a spoonful of batter and pour it into the oil.
Pour in 6 to 8 separate spoonfuls of batter, so 6 to 8 pakoras fry together.
Once the first side is light golden and the batter has firmed, gently flip with a slotted spoon. Fry the second side to light golden and flip again, continuing until golden and crisp and turning a couple of times as necessary.
Make sure both the batter and cabbage are cooked inside.
Continue frying in batches until the pakoras are crisp and golden with cooked centers.
Lift the fried pakodas onto kitchen paper towels to absorb excess oil.
Serve hot or warm alongside tomato ketchup, mint coriander chutney, tamarind chutney, or another chutney or dipping sauce you choose.
Enjoy them with bread or roti, or use them in sandwiches or wraps.