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Cabbage & Carrot Pakora

Published : Saturday, 16 March, 2024 at 12:00 AM  Count : 981
Farzana Anwar
Owner of Farzanas cuisine Nd Gastronomy
VIRGO By Farzana (Womens clothing Brand)
Ingredients:
v    1 cup shredded cabbage
v    1 cup shredded carrots
v    1 onion, finely chopped (optional)
v    1 green chili, finely chopped (adjust to taste)
v    1/2 cup chickpea flour (gram flour)
v    2 tbsps rice flour (optional, for extra crispiness)
v    1 tsp cumin seeds
v    1/2 tsp turmeric powder
v    1 tsp garam masala
v    Salt to taste
v    A handful of chopped coriander leaves
v    Water, as needed
v    Oil for deep frying.

Method:
1.    n a large mixing bowl, combine the shredded cabbage, carrots, chopped onion (if using), green chili, cumin seeds, turmeric powder, garam masala, salt, and chopped coriander leaves.

2.    Add chickpea flour and rice flour to the vegetable mixture. Gradually add water as needed to make a thick batter. The consistency should be thick enough to coat the vegetables evenly.

3.    Heat oil in a deep frying pan or kadhai over medium-high heat.

4.    Once the oil is hot, carefully drop spoonfuls of the vegetable batter into the hot oil. You can use a spoon or your hands to do this.

5.    Fry the pakoras in batches, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy on all sides, flipping occasionally.

6.    Once done, remove the pakoras from the oil using a slotted spoon and drain them on a paper towel-lined plate to remove excess oil.

7.    Serve the hot and crispy cabbage and carrot pakoras with chutney, ketchup, or any dipping sauce of your choice.



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