Gongura and Cabbage Pakoras

Ingredients

• 1 cup Gongura (Ambadi) leaves
• 1 1/2 cups Cabbage shredded pieces
• 2-3 tbsp chopped Coriander Leaves
• 1/3 cup Besan /gram flour
• 1 tbsp Rice flour
• 3 tbsp Besan or as needed
• 1 tsp Ginger-Garlic paste
• 1 tsp Red Chilli powder
• 1 Green Chilli finely chopped
• 1/4 tsp Turmeric powder
• 1-2 pinch Hing
• 1/4 tsp roasted Cumin powder
• As needed Salt
• As needed Oil for deep frying
• As needed Water

Steps

1. Remove the stems from the gongura leaves and wash the leaves well. Roughly chop the gongura leaves.
2. Blanch cabbage before chopping. Cut the cabbage into 1-2 inch shredded pieces. Chop the coriander leaves and 1 green chilli.
3. After chopping the vegetables take a large mixing bowl. Add cabbage, gongura leaves, coriander, ⅓ cup gram flour, ginger garlic paste, green chillies and mix well. Squeeze the mixture for a few seconds and keep it aside for 10 minutes.
4. Then, mix 3 tbsp besan, rice flour, red chilli powder, turmeric powder, roasted cumin powder, salt and hing together and add this to pakoda mixture. Squeeze mixture with fingers and cabbage will release moisture.
5. If the mixture is dry even after squeezing, only then add little bit of water as required. I only sprinkles a few drops of water while squeezing. Knead till medium dry.
6. Heat oil in a kadai for deep frying. Once the oil is hot, take a small amount of the pakora mixture and carefully drop one by one into the hot oil.
7. Deep fry the pakoras in the oil in until crisp and golden brown. After frying, remove the pakoras on a tissue paper.
8. Serve hot gongura and cabbage pakoda with chutney or sauce.