Cabbage Pakora | Quick appetiser recipes | Vegan , GF snack

Cabbage is one of the veggies which have a love-hate relationship in most families, mostly belonging to the latter category. My kids aren't picky but cabbage is not a veggie greatly appreciated at home although the elder one does eat the cabbage stir fry with Rasam . I do disguise it in many ways - Cabbage Kofta curry, Cabbage Dhokla , and three more dishes featuring cabbage will be presented this week under BM # 71 theme "One ingredient, 3 dishes". 

First of this is a cabbage pakora. I make it similarly to Onion pakora. and this time it was shallow fried rather than deep fried, which the family liked a lot. Next time I may even try baking this but for now lets check the recipe. 

Stay tuned for two more cabbage dishes next two days ! 

Cabbage Pakora - Vegan, gluten free snack with Cabbage 

Prep time: 15 mins, Fry time : 15 mins, serves : 3

Ingredients:

• Shredded cabbage - 2 cups
• Besan / gramflour - ½ cup (or as needed)
• Rice flour - 2 TBSP
• Salt - to taste
• Oil - 3 tsp + 4 to 5 tablespoon for shallow frying
• Spice powders : Red chilli powder, turmeric, jeera powder - to taste
• Crushed ajwain (carrom seeds) - a large pinch
• Asafoetida - a pinch (opt.) - skip for GF version

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How to make:

1. Wash and shred cabbage into thin shreds (I used a mandolin to shred cabbage into super thin thread like texture). Sprinkle little salt and leave for 5 mins. Squeeze out all the water. 
2. Now add the rest of the ingredients (and do check for salt), including the 3 teaspoon of oil (except that oil for frying) and mix well with your hands.
3. Sprinkle 1-2 teaspoon of water if required to bind it to a rather thick mass (not flowing / dripping consistency). 
4. Heat a shallow pan and grease with oil. Take small portions of the cabbage pakora mixture, flatten it out and shallow fry drizzling a little more oil, on medium heat on both sides till crispy. 
5. Serve immediately (gets soggy on storing these for more than 2-3 mins)

PS : you may also deep fry these, in which case it can be served upto half an hour after which it will turn soggy. 

Sending this to BM # 71 under "One Ingredient - three dishes" Theme

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