Cabbage Pakora

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 insulated lunchkit or food storage container which keeps the food warm and fresh

Health Benefits

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.

Ingredients

cup cabbage – thinly shredded: 2

medium onion – thinly sliced: 1

cup besan or gram flour: ¾

rice flour: ¼ cup

kashmiri red chilli powder / lalmirch powder: 1 tsp

turmeric powder / haldi: ¼ tsp

Pinch of hing (asafoetida): 1

ginger paste or ginger garlic: 1 tsp

A few curry leaves – chopped

salt to taste

Oil for deep-frying

How To Make Cabbage Pakora

1. Add 2 cups of shredded cabbage and 1 sliced onion in a large mixing bowl.
   • Add ¾ cup besan.
   • Add ¼ cup rice flour.

Note: Alternatively, use corn flour to make it crispier.

2. Add chilli powder, turmeric, hing, ginger-garlic paste, curry leaves and salt to taste.
   • Mix well without adding any water.
3. Squeeze the cabbage to remove moisture.

Note: The cabbage and onions will release moisture and make dough moist.

4. Form a dough, add 2 tsp of water if required.
5. Drop a small ball sized piece of dough into hot oil.

Note: Make sure to spread the dough out and not stackit on top of each other.

6. Cookata medium temperature while stirring occasionally.
   • Cook the pakoras until they turn crisp and golden brown.
7. Serve and enjoy!