Deep fried snacks seem to be most people’s favorite and our house is no exception. Even this evening I had a request for ribbon pakodas from K along with the complaint that I am not making anything nice. In this case, “nice” translates to deep fried stuff or basically something rich and loaded with calories. I limit deep frying to just once or twice a month and sometimes skip it altogether for longer.
Pakodas or pakoras are deep fried snacks and is normally made with onions. Flours are mixed with vegetable and then using water a stiff dough is made. Small pieces of this dough are then deep fried.
Onion pakodas are the most common ones and I have replaced onion with cabbage for a change. No one found out the difference and if you have picky eaters who do not touch cabbage this might be one way to sneak it in. Pakodas have always been on my mom’s menu when we had unexpected guests for lunch or dinner. Since it does not involve any soaking or grinding, it was always easy to put together in minutes. The key is to not add too much water, we just need enough to bring it altogether. Off to the recipe.
Cabbage mixed with rice flour and besan and deep fried.
- besan - 1 cup (kadala maavu)
- rice flour - 1 cup
- ghee - 2 tsp
Homemade ghee can be made following this link
- chilly powder - 1.5 tsp
- salt - 3/4 - 1 tsp
- baking soda - a pinch
- cabbage - 2 cups - sliced thinly
- cilantro - 1/2 cup (coriander leaves - chopped)
Take besan and rice flour in a bowl. Add ghee, chilly powder, salt and baking soda. Add cabbage and cilantro. Mix it all together.
Use just enough water to bring the mix together forming a dough. I used around 1/2 cup of water.
Heat oil and drop small pieces of the dough in the oil and fry until they are golden brown.
- Replace cabbage with thinly sliced onion.
- Use just enough water to bring the mix together. It is OK if the mix looks powdery here and there.
- Shape of the pakodas do not matter.
Yummy pakodas with tea.