Cabbage and Onion Pakora
Crispy, golden cabbage and onion pakoras are perfect to snack on with a cuppa chai or serve at an Indian meal as a starter. They taste especially wonderful on a rainy day. :)
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Appetizer/side/snack
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8
Calories: 134kcal
- 1 cup onions (thinly sliced)
- 1 cup cabbage (thinly shredded)
- 1 cup chickpea flour (besan)
- 1 tablespoon cumin seeds
- 1 teaspoon ajwain seeds
- 1 to 2 teaspoon cayenne (use more or less based on your preference for heat)
- ½ teaspoon turmeric
- Salt to taste (I usually add a little extra because the flavors do mellow down after deep frying)
- ¼ cup cilantro (finely minced)
- ¼ teaspoon baking soda
- Vegetable oil for deep frying
Coarsely pound the cumin seeds and ajwain seeds and place in a bowl.
Add the chickpea flour to the bowl. Whisk in water, a little at a time, until you get a smooth, thick batter. Don't add all of the water all at once or it will be difficult to get the lumps out of the batter.
Add the remaining ingredients to the bowl, except the oil. The batter should thickly coat the veggies and when you pick up a lump of the cabbage and onions it should hold together loosely.
Heat the oil in a frying pan or small kadhai. You should hav enough oil so the pakoras are fully submerged in the oil before they float to the surface as they cook.
When the oil reaches about 350-375 degrees, lower the heat to medium and drop about a tablespoon of the mixture, one at a time, into the oil. Don't worry about shaping the pakoras which should be rather shapeless. Also, don't crowd the pan.
Deep-fry each pakora on both sides until golden-brown. This should take 4-5 minutes. If they brown too fast, lower the heat because the outside will get cooked and the inside will remain raw.
Serve hot with coconut chutney.
Calories: 134kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Potassium: 195mg | Fiber: 3g | Sugar: 3g | Vitamin A: 162IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg