Cabbage onion pakoras
Curries With Bumbi · ♥ 2.4K likes · 32.9K views · 7 min video
Read about head cabbage in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 285 g cabbage
- 120 g onions
- 1 tsp salt
Mix in a teaspoon of salt and leave 10 to 12 minutes to draw water from the vegetables.
- chillies
- 1 tsp garlic
- parsley
Add the chopped deseeded chillies, the grated garlic and the torn parsley.
- 1 tsp nigella seeds
- 1 tsp carom seeds
- ½ tsp ground black pepper
- ½ tsp turmeric powder
Add the nigella seeds, carom seeds, black pepper and turmeric.
The spices: nigella, ajwain, pepper, turmeric
- 2 tbsp rice flour
Add two heaped tablespoons of rice flour.
Rice flour and gram flour as binders
- gram flour
Add gram flour a quarter cup at a time, mixing, until the batter just holds together and a little can be shaped with the fingers; no water is needed.
- oil
Heat the oil over medium-high heat for shallow frying; test with a little batter: it should rise and sizzle without browning deeply at once.
Place small portions gently in the oil; do not touch them for a few minutes. Fry on medium to medium-low, turning when the browning creeps up the sides; near the end raise to medium and turn frequently until golden brown on both sides.
Remove brown bits from the oil between batches; if the batter turns watery, sprinkle in more gram flour.