- 2 cup cabbage – thinly shredded
- 1 medium onion – thinly sliced
- ¾ cup besan or gram flour
- ¼ cup rice flour
- 1 tsp kashmiri red chilli powder / lalmirch powder
- ¼ tsp turmeric powder / haldi
- 1 Pinch of hing (asafoetida)
- 1 tsp ginger paste or ginger garlic
- A few curry leaves – chopped
- salt to taste
- Oil for deep-frying
Pakoras are a fried snack in the shape of a flat round cake that originate from India. They come in many different varieties, with different key ingredients that you can change to suit your tastes. It is this variety that makes pakoras perfect for vegetarians looking to diversify their food choices. Try banana, onion, buckwheat, and of course cabbage, almost any vegetable will do, so long as you enjoy it. Pakoras make wonderful snacks, due to being so portable and simple to make. Take them with you to work, or pack them for your children’s lunch. All you need is a Vaya Tyffyn lunchbox and your pakoras will stay fresh.
Cabbage, the main ingredient in this pakora dish has a large amount of health benefits even though it has low concentrations of nutrients and minerals in comparison to other veggies. To start with, cabbage is a cruciferous vegetable. These vegetables, like broccoli or bok choy, have cancer fighting properties. Cabbage is an excellent source of the compound called sinigrin, which is a natural treatment for certain types of cancer, like prostate or bladder cancer. Besides fighting cancer, cabbage has anti-inflammatory properties, making it great for the treatment of swelling. It also helps to lower ldl cholesterol, which ultimately promotes heart health.
How to make Cabbage Pakora
Note: Alternatively, use corn flour to make it crispier.
Note: The cabbage and onions will release moisture and make dough moist.
Note: Make sure to spread the dough out and not stackit on top of each other.