CABBAGE ONION PAKODA | CRISPY CABBAGE PAKODA | CABBAGE PAKORA

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  • Опубліковано 19 січ 2024
  • Cabbage Onion Pakoda | Cabbage Onion Pakora | Cabbage Pakoda | Crispy Onion Cabbage Pakoda | Crispy Cabbage Pakoda Recipe | Easy Cabbage Pakoda Recipe | Onion Cabbage Pakoda | Crispy Pakoda Recipe
    Ingredients for Cabbage Onion Pakoda:
    (Tsp-Teaspoon; Tbsp-Tablespoon)
    - Cabbage, sliced - 1 US cup (100 gms)
    - Onion sliced- 1 large onion (100-120 gms)
    - Coriander, chopped-4 tbsp
    - Green chillies, fine chopped- 2-3
    - Ginger, fine chopped- 1 tsp
    - Garlic, fine chopped- 1/2 tsp (3 small cloves)
    - Besan (Gram flour) - 1.5 US cups (150 gms)
    - Water- 4-5 tbsp
    Spices:
    - Turmeric powder-1/2 tsp
    - Red Chilli Powder- 1/2 tsp
    - Kashmiri Chilli Powder- 1/2 tsp
    - Coriander powder-1 tsp
    - Cumin seeds- 3/4 tsp
    - Ajwain- a pinch (1/8 tsp)
    - Baking soda- 2 pinches (1/4 tsp)
    - Salt-3/4 tsp
    - Oil -1-2 tbsp
    Preparation:
    - Slice around 1 cup cabbage & a large onion.
    - Fine chop the green chillies, ginger, coriander leaves and garlic.
    - Mix all the vegetables, spice powders, salt, baking soda.
    - Now add the besan well and then add around 4-5 tbsp water. Lastly add 1-2 tbsp oil. Mix well.
    Process:
    - Heat oil in a kadhai and then form the pakoras into flattish shapes.
    - Drop in oil side by side to not crowd the kadhai/pan and fry on medium heat. Do not stir for 1 min.
    - Flip and fry on medium heat for around 5-6 mins.
    - Remove and repeat for the remaining pakoras.
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