Cabbage Fritters Recipe

Cabbage Fritters Recipe |Patta gobhi k pakoray

Ingredients

• Red cabbage shredded 1 cup
• Green cabbage shredded 1 cup
• Onion 1 small, chopped or sliced
• Green chilies 2-3, sliced
• Gram flour (Besan) 4 full tbsp
• Corn starch 2 full tbsp
• Salt to taste
• Red chili powder to taste
• Chat masala 3/4 tsp
• Coriander powder 1/2 tsp
• Cumin powder 1/2 tsp
• Water for mixing
• Oil for frying

Preparation

1. Add everything to a bowl. Mix and add water little by little until thick consistency is reached.
2. Adjust the taste if needed.
3. Heat oil in a frying pan on a medium heat for shallow frying the fritters.
4. Place the dollops of the pakora mixture in the oil and press gently with the back of the spoon to shape the fritters.
5. Fry on both side until cooked through and take out on a paper towel. Serve hot.
6. Enjoy!
7. NOTE: If you want to deep fry this mixture to form pakoras then chop the cabbage instead of shredding it and increase the amount of gram flour to make a thick batter that can hold its shape in the oil.

Print Recipe

Cabbage Fritters Recipe |Patta gobhi k pakoray

Author: Naush

Ingredients

• Red cabbage shredded 1 cup
• Green cabbage shredded 1 cup
• Onion 1 small, chopped or sliced
• Green chilies 2-3, sliced
• Gram flour (Besan) 4 full tbsp
• Corn starch 2 full tbsp
• Salt to taste
• Red chili powder to taste
• Chat masala 3/4 tsp
• Coriander powder 1/2 tsp
• Cumin powder 1/2 tsp
• Water for mixing
• Oil for frying

Instructions

• Add everything to a bowl. Mix and add water little by little until thick consistency is reached.
• Adjust the taste if needed.
• Heat oil in a frying pan on a medium heat for shallow frying the fritters.
• Place the dollops of the pakora mixture in the oil and press gently with the back of the spoon to shape the fritters.
• Fry on both side until cooked through and take out on a paper towel. Serve hot.
• Enjoy!
• NOTE: If you want to deep fry this mixture to form pakoras then chop the cabbage instead of shredding it and increase the amount of gram flour to make a thick batter that can hold its shape in the oil.