A perfect lip smacking evening snack that can be enjoyed with a steaming cup of coffee/tea.
Cabbage – 1 cup, finely chopped
Onion – 1, finely chopped
Green chilies- 2, finely chopped
Ginger-garlic paste – 1 tsp
Besan gram flour – 3/4 cup
Rice flour – 1/2 cup
Kashmiri chili powder- 1 tsp
Turmeric powder- 1/2 tsp
Hing / asafoetida – A pinch
Curry leaves – A sprig, chopped
Salt – To taste
Oil – As needed for deep frying
Method: In a large bowl, using your hand, mix together the chopped cabbage, onion, ginger-garlic paste, green chilies, besan powder, rice flour, chili powder, turmeric powder, hing, curry leaves, & salt. Add 2 tbsp of water to form a thick dough. Heat oil in a heavy bottomed frying pan. Once the oil is hot, take a small ball sized dough and drop into the oil. Deep fry on medium flame flipping occasionally until the pakodas turn crisp and golden brown. Repeat the process with the remaining dough. Serve hot crispy cabbage pakoda with masala tea.