Cabbage Pakoda/Cabbage Fritters

Cabbage Pakoda or fritters is simple and easy. It's crispy, spicy and tasty. 

One more variety that can be made from the leafy green Cabbage. Try it out.

Ingredients

• 1 cup Finely chopped/shredded cabbage

  

  Cabbage Pakora

• 1 cup besan/Gram flour
• 2 tbsp rice flour
• 1 tsp red chili pwd
• 1/2 tsp dhania jeera pwd
• 1/2 tsp garam masala
• 2-3 green chili, finely chopped
• 1 tsp ajwain
• 1/2 tsp cumin seeds
• Hing-pinch
• Tumeric-pinch
• Few coriander leaves
• Few curry leaves
• Water
• salt for taste
• oil for frying

Method-

Take a bowl combine all the ingredients and mix well. 

Add little water,add cut cabbage and mix well ,the flour and cabbage should blend and be well coated and be dry.

Heat a little oil and add it to this batter and mix it well.

Keep it for sometime.In a kadai heat sufficient oil for frying. 

Slowly add the cabbage mix in batches in the hot oil. 

Fry till golden brown on both sides. Drain on absorbent paper. 

Serve hot crisp bhajias with ketchup or chutney of your choice.

(you can also add onion in the mix)

(Green Cabbage is one vegetable that is always available and surplus at everyone's home.Don't forget to check other recipes under "Cabbage"-Ingredients Search)

Cabbage Akki Rotti

Cabbage Akki Rotti is unique blend of cabbage with spices in rice flour. Akki Rotti ( Kannada) rice  flour-breakfast speciality of Karnataka.It can be made from different kinds of vegetables added to it.

Cabbage Akki Rotti

Ingredients 

Rice flour          2 cups 
Onions              1 small finely chopped
Cabbage           1cup  grated

Cilantro leaves   handful chopped

Coconut            little
Green chillies        7-8(as per taste)

Cumin seeds      1 tsp
Oil                     2tbsp
Salt                   to taste
Water                1 cup 
( as required)


Method
Fry cabbage in little oil.Next mix rice flour with chopped and grated veggies,chilies,Cumin /jeera ,coriander leaves,coconut ,add salt.Add warm water, mix well to a soft  dough. Keep covered for 10 mins.Take 1tsp of oil, smear around a tava, take dough and spread around it.
Keep this on medium heat, cover and after minute ,add oil around sides or so it will be ready to be taken out. If you want more crispy leave it of little longer.(to make it more soft you can cover it with a plate on the tava/griddle)

To make another rotti, hold the pan upside down and run cold water all around it, pan will be cool to make another rotti by this time(be careful while running water onto hot vessel, water will start sizzling as soon as it hits the pan).Serve hot with chutney of your choice and dash of butter.(You can add grated carrot also)

(Green Cabbage is one vegetable that is always available and surplus at everyone's home.Don't forget to check other recipes under "Cabbage"-Ingredients Search)

'Whenever you find yourself on the side of majority,its time to pause and reflect'.Mark Twain

Moong Dal Cabbage Palya

Moong Dal Cabbage Palya  is delicious spicy mix of cabbage with lentils (moong Dal) that can be enjoyed with chapati. 

Ingredients:

Moong Dal Cabbage Palya 

1. Cabbage - Finely Chopped 1 Cup

2. Moong Dal - 1/4 Cup (soaked for 1 hr)

3. Green Chilies - 5-6 finely chopped

4. Grated Coconut - 2 tbsp

5. Salt to taste

6. Jeera - 1/2 tsp

7. Mustard - 1/2 tsp

8. Chana dal-1/4 tsp

9. Urad dal-1/4 tsp

10. Oil - 1 tsp

11.Hing-pinch

12.Chopped coriander leaves

13.Curry leaves

Method- Heat oil in the pressure pan, add mustard seeds, chana dal, urad dal , hing ,Jeera, finely chopped green Chilies, curry leaves, once done add chopped Cabbage, washed Moong Dal with little water, Stir fry for 1-2 mins. Close a lid and let it cook for some time. Once done, add salt mix well Garnish with coriander leaves, add freshly grated coconut. Serve hot with chapati or rasam rice.

 

(Green Cabbage is one vegetable that is always available and surplus at everyone's home. Don't forget to check other recipes under "Cabbage"-Ingredients Search)

                                            “Be yourself; everyone else is already taken.” 
                                                                                                     ― Oscar Wilde