INGREDIENTS:
Cabbage - 2 cups
Besan flour /
Kadalaimaavu - 1 cup
Corn flour - 1 tsp
Baking soda - a pinch
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - a pinch
Salt - as needed
Oil - for deep frying
HOW TO MAKE:
In a bowl mix besan flour, corn flour, red chilli powder, turmeric powder, asafoetida and salt. Add water little by little and make it like a thick batter.
Cut cabbage as thin slices as shown in the pic below and keep aside.
Heat oil in a kadai. Once the oil turns hot, dip the cabbage strips in the mixture and drop it in the oil. Deep fry till they turn golden brown. Drain it on the tissue.
Crunchy Cabbage Pakoda ready to munch with coffee :-)
TIPS:
Do not put the all the strips in the mixture. Cabbage will leaves water easily so, dip bunch of the strips and fry immediately.
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