CABBAGE PAKODA

CABBAGE PAKODA
Ingredients:
*Chopped cabbage 2 cups
*Besan/chick pea flour 1 cup
*Rice flour 1/2 cup
*1 onion sliced length wise
*1 green chillies finely chopped
*Fresh green Coriander chopped
*Water
*Salt to taste
*Red chili powder
*Hing a pinch
*1/4 tsp cumin seeds
*Chat masala according to taste/Garam masala(optional)
*Oil for frying

Method:

1.In a large bow mix all the above ingredients except water and oil .

2.Slowly add water, as required to make batter tight.

3.Take a frying pan heat oil on medium heat.

4.Once the oil gets heated take a spoon and drop 3-4 spoons of the batter into the oil at different place till the pan is filled with pakora's

5.Once the pokora are fried...ie... they are Golden brown from all sides,remove them on a paper towel.

Serve hot with ketchup or any chutney with hot tea

PANNER PAKODA

Pnner pakoda

Paneer pakora or cheese pakora is a true rainy day comforter. Since its monsoon time in India, pakoras with hot cup of tea makes for a treat. It’s not that every day we eat deep fried goodies but its okay once in a while.

Ingrediants:

250 grams paneer (cottage cheese)

1 1/2 cups besan (gram flour)

Salt to taste

1/2 tsp red chilli powder

1-2 green chillies- chopped

1 cup water

2 tsp oil

Oil to deep fry

1 tsp chaat masala

Method:

1. Cut paneer into thick cubes. Sprinkle chaat masala on them and keep aside.

2. Mix rest of the ingredients in a bowl except water and oil to deep fry. Slowly add water to this, stirring, so that no lumps are formed. Adjust the quantity of water to get thick pouring consistency.
Beat this batter in a blender so that air is incorporated and pakoras turn out fluffy. You can also beat with a big spoon or using a hand blender. Set aside the batter for 15-20 minutes.

3. Heat oil in a heavy bottomed vessel (kadhai). You can find out if the oil is sufficiently hot by dropping a small portion of the batter in the oil. If it sizzles and comes to the surface, your oil is hot enough.
Turn the heat to medium.

4. Dip the paneer cubes in the batter and drop gently in the oil. Deep fry pakodas from both sides till golden brown.

5. Drain on an absorbent paper towel by using a slotted spoon (pauni/ chhari). Serve hot with tomato sauce or coriander chutney.