These crispy pakodas are so addictive that you won’t stop having them. Though this dish is named as Cabbage Fritters it also has green onion, fresh fenugreek leaves and fresh coriander leaves.
Usually, people of the ‘Pitta’ prakruti (i.e. those easily prone to hyperacidity) can not have pakodas made with chickpea flour (besan). Hence these Cabbage Fritters are a great and healthy way for them to indulge their taste buds.
This dish can be made for breakfast but remember to soak moong dal the previous night as that will save you time in the morning.
Equipment and Utensils
Wok (Indian Kadhai)
4 absorbent papers
Mixer or Grinder
100 grams (½ cup) Moong Dal soaked
50 grams (½ cup) Cabbage shredded
50 grams (¼ cup) Green Onion finely chopped
15 grams (¼ cup) Fresh Fenugreek Leaves finely chopped
5 grams (¼ cup) Fresh Coriander finely chopped
2 green Chillies
4-5 Garlic Cloves
½ teaspoon Black Pepper Corns crushed
¾ teaspoon Salt
¼ teaspoon Baking Soda
500 ml Vegetable Oil for deep frying
Put soaked moong dal in the grinder.
Add green chillies, garlic cloves, pepper corns and salt to it.
Grind it to a smooth paste; add a little water if needed.
Add all vegetables and baking soda.
Mix well and check for seasoning.
Add oil in a wok and keep the wok on medium flame.
When oil becomes hot, lower the flame.
Wet your fingers and make small dumplings; drop them into the hot oil.
Don’t overfill the wok with dumplings.
Fry them till they turn golden brown from all sides.
Remove them with slotted spoon on absorbent papers.
Serve them hot with chutney or ketchup.
Soaking Time: 2 hours
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Number of Servings: 4