Cabbage Pakora

Ingredients:

Cabbage - 1/4 kg

gram flour/ besan flour - 1/2 cup

rice flour - 1/4 cup

Green chillies - 2 or 3 nos

chilli powder - 1 to 2 teaspoon

Ginger - optional

curry leaves - 1 tablespoon

Asafoetida / perungayam - 1 pinch.

salt as per taste.

oil for deep frying.

Method:

Cut the cabbage into julinee type. slit/ chop green chillies, roughly chop curry leaves. Mix everything above in a large bowl, add gram flour, rice flour, chilli powder, asafoetida, ginger(if desired), salt and 2 tablespoon of hot oil (Mixing hot oil gives a crispier pakoras, and also prevents sogginess).Mix well and sprinkle very little water, and mix well to a form a dry mixture, make sure that not to add more water, as adding more water will not give you a crispy pakora. Heat oil in a heavy bottomed pan,when the oil is hot, put the mixture in a sprinkled way and deep fry in medium flame. Fry till golden in colour and serve hot as a coffee/tea time snack or as starter…

Variation:

Instead of asafoetida and curry leaves you can add a handfull of chopped mint leaves and a teaspoon of fennel seed,make this very flavorful. you can add 1 medium size onion cut length wise to it.