Catering Style Cabbage Pakodi | Cabbage Pakodi | Cabbage Pakoda Recipe
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Catering Style Cabbage Pakodi- This type of Cabbage fritters (Pakodis) are made by deep frying grated Cabbage mixed with Besan (gram flour) and spices. This catering style pakodi goes well with dal-rice or rasam and rice.
The crispy Cabbage Pakodi is hard to resist. It may not be very unique. Like any other Pakodi this is is also made using Besan and rice flour. But if you make this Pakodi like any other Pakodi it won't taste good. The Pakodi will come out soft and is not great in taste.
The whole difference lies in the way the batter is mixed and the way the Pakodis are fried. There are some little tricks which help in making this a great recipe. I have written down these hints in detail under the ‘Tips’ column given below. Do follow the tips.
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Tips
Cabbage:
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Discard the hard core inside the cabbage before grating the vegetable. This hard part does not become crisp. Generally the Curry Point caterers use the core also. So it is up to you to use the core or not.
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Ensure that the Cabbage is chopped or grated finely. The longer or thicker the Cabbage leaf, the longer it takes to fry.
How to get crispy Pakodis:
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Do not add water to the Besan-Rice flour. Mix the Cabbage into the flours, and let the batter be slightly moist and more on the dry side. In this way the Pakodis will come out nice and crisp.
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The flour mixture should be crumbly dry at all times. If the batter is too moist or flows, the Pakodis will come out soft.
Catering Style Cabbage Pakodi | Cabbage Pakodi | Cabbage Pakoda Recipe - Recipe Video
Catering Style Cabbage Pakodi | Cabbage Pakodi | Cabbage Pakoda Recipe
Prep Time 5 mins- Cook Time 20 mins
- Total Time 25 mins
Servings 4
Ingredients
- 350 gms Cabbage
- 2 Green Chillies
- 1 tbsp Ginger Garlic Paste
- Salt (To taste)
- ¼ tsp Turmeric
- 1 tsp Zeera
- 1 tsp Chilli Powder
- 1 tsp Coriander (Dhanya) Powder
- ½ tsp Cumin (Zeera) Powder
- 1 cup Gram Flour (Besan)
- 2 tbsp Rice Flour
- 2 sprigs Curry Leaves
- Oil (Sufficient for deep frying)
Instructions
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Discard the hard core at the centre of the Cabbage. Grate the rest of the cabbage finely. Keep aside.
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Mix Salt and Turmeric into the grated Cabbage and leave for some time. The moisture from the Cabbage will ooze out.
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Squeeze out the water from the Cabbage well.
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Mix the dry powdered spices, Salt, Ginger Garlic Paste into the dried out Cabbage. The Cabbage will become moist again.
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Mix the Besan, Rice flour, and Curry Leaves into the Cabbage and make into a dry crumbly mixture. The moisture in the Cabbage will be sufficient at this point. Keep squeezing the Cabbage tightly, and keep mixing the flours gently.
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Drop small balls of the mixture into very hot oil to fry the Pakodis.
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Once the Pakodis are dropped into the hot oil, leave them be for a minute or so. The Pakodis will firm up. Then turn the Pakodis around in the Kadhai till the Pakodis fry up to a nice brown colour. The Pakodis will turn crisp only if all the frying is done on medium flame.
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Take the fried Pakodis out onto a Collander and let it cool down a bit. Enjoy the deliciously crispy Pakodis.
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