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Sunday, September 27, 2015

CABBAGE MEDHU PAKODA / CABBAGE PAKODA

CABBAGE MEDHU PAKODA, CABBAGE PAKODA

A NO ONION NO GARLIC RECIPE but tastes similar to onion pakoda. Suitable for vrat days. It is crispy outside and soft inside and hence called medhu pakoda. Medhu in Tamil means soft. 

INGREDIENTS:

Cabbage - 1 cup (tightly packed)
Gram flour - 1 cup
Rice four - 1/3 cup
Cumin seeds - 1/4 tsp.
Green chillies - 1 (finely chopped)
Curry leaves  - a sprig
Red chilli powder - 1/2 tsp.
Salt - to taste
Hing  - a generous pinch
Oil - to deep fry

METHOD:

Chop cabbage roughly, add little salt and keep it aside. After 10 minutes, mix well and squeeze out the water. Discard the water.  Mix all other ingredients, add water little by little and make a thick batter.  Mix well. Heat oil. Take a small portion from the batter and drop it gently into the oil. Ensure medium heat of oil and put 5 or 6 in a batch. This depends on how much oil you heat. Likewise, do with the rest of the batter. Flip on all sides until golden brown. Serve hot with tomato ketchup or chutney. 


1 comment :

  1. cabbage pakodas are easy to make and yet delicious. I will add a bit of rice flour as you have done. Perhaps that will make them more crispy.

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