These cabbage and onion Pakoras can be made in no time. Serve them as a quick snack with tea or as an accompaniment to Dal and rice. They need no accompaniment like tomato ketchup or mint chutney as they have all the spices added.
2 large onions sliced thinly
Cabbage the same amount as the onions
1 green chilly finely chopped
150 gms of Besan/Chickpea flour/ 3/4 cup
2 tbsps rice flour
1 tbsp oil
A large pinch of Ajwain /Carom seeds
1/4 tsp Hing/Asafoetida
1 tsp chilly powder
Oil to fry the Pakora
Take the Besan, rice flour, chopped green chilly, salt, chilly powder, Hing, ajwain and one tbsp oil in a bowl. Crumble and add just a little water to make a thick paste whisking all the ingredients well. Drop in the sliced onion and cabbage and mix thoroughly. Heat oil in a pan. Take a little of the mixture and keep dropping it all over into the hot oil. Do not overcrowd as the Pakora then doesnt turn crisp. Fry on a medium flame to a nice golden brown. Serve hot.
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