Monday, 11 February 2013

Cabbage Kofta Pakora

Cabbage in India doesn’t get the same status as some other vegetables, it is like “it also ran”. This recipe hopefully will raise its status, similar to what happened to brinjals in the 1990’s. This is a snack but later on I will also give a curry version of this delightful dish. When I served this as a starter for the first time, it was to very knowledgeable Indian friends. Not only did it go down very well, but my friends were pleasantly surprised that they were eating cabbage. They all wanted the recipe, therefore this posting should get some extra viewing.

Unlike other pakoras I have mixed the gram flour rather then dip the cabbage in the batter. This makes it easy for novices like me to work with! Good one for beginners who may find the chore of getting the batter mix right. 

  • 1 Small Cabbage
  • 1 cup (half volume of cabbage) Gram Flour
  • 3-4 Finely chopped Green Chillies
  • 1 Bunch chopped fresh Coriander
  • 1/2 tsf Chilli Powder
  • 1 tsf Salt to taste
  • 1 tsf Garam Masala
  • 1 tsf Roasted Cumin
  • 2 tsf Amchur (Mango powder)
  • Oil for frying  
  1. Grate the cabbage.
  2. Add gram flour, finely chopped green chillies, chilli powder, amchur, roasted cumin and chopped fresh coriander. Mix well to make into a dough mix, yes you do not add any water. 
  3. Add salt but just before frying otherwise will become watery once left with salt and very difficult to work with.
  4. Heat enough oil in a wok for deep frying.
  5. While oil is heating take a small amount of above mix and shape it into a sausage shaped kebab.
  6. When the oil is hot put and fry 4-5 six pakoras at a time to a golden brown colour. 

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