Cabbage Pakora

Ingredients
1.34 cup cabbage – thinly shredded
0.68 medium onion – thinly sliced
¾ cup besan or gram flour
¼ cup rice flour
0.68 tsp kashmiri red chilli powder / lalmirch powder
¼ tsp turmeric powder / haldi
0.68 Pinch of hing (asafoetida)
0.68 tsp ginger paste or ginger garlic
A few curry leaves – chopped
salt to taste
Oil for deep-frying

Preparation:
Add 2 cups of shredded cabbage and 1 sliced onion in a large mixing bowl.
Add ¾ cup besan.
Add ¼ cup rice flour.
Note: Alternatively, use corn flour to make it crispier.
Add chilli powder, turmeric, hing, ginger-garlic paste, curry leaves and salt to taste.

Mix well without adding any water.
Squeeze the cabbage to remove moisture.
Note: The cabbage and onions will release moisture and make dough moist.

Form a dough, add 2 tsp of water if required.
Drop a small ball sized piece of dough into hot oil.

Note: Make sure to spread the dough out and not stackit on top of each other.
Cook at a medium temperature while stirring occasionally.
Cook the pakoras until they turn crisp and golden brown.
Serve and enjoy!
Pic Courtesy: Google
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