Ingredients:
¾ cup finely chopped Cabbage
¼ cup finely chopped Bell Pepper
4 tbsp Besan (Chickpea Flour)
1 tbsp Corn Starch / Corn Flour
2 green Chilies
3 Garlic Cloves
1 tsp Cumin seeds
½ tsp Asafoetida Powder
1 tsp Turmeric Powder
1 tsp Red Chili Powder
¼ cup finely chopped Cilantro
Salt to taste
Oil for deep-frying
Method:
1) Mix Cabbage and Bell pepper in a bowl. Rub little salt to it.
2) Grind green chilies and Garlic cloves together. Alternatively, if available, you can use green chili paste and garlic paste.
3) Put all the ingredients with the vegetables and mix very well. Add very little water. Consistency of mixture should be as thick as we keep for Onion Pakoda.
4) Heat enough oil for deep-frying. Drop small balls of mixture into heated oil. Deep fry pakodas on medium high heat, if you fry it on high heat, it will become crispy outside but remains uncooked inside.
Serve pakodas hot with green chutney or tomato ketchup.
Labels:
Bhajee, Bhajji, Bonda, Gobhi Pakoda, Kobiche wade, Kobi wade, Pakora recipe, gobi pakora recipe.
No comments:
Post a Comment