Tandoori cabbage onion pakora
Curries With Bumbi · ♥ 845 likes · 15.4K views · 5 min video
Read about head cabbage in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ whole finely shredded cabbage
- 1 tbsp tandoori masala
- 3 cloves chopped garlic
- 1 whole large onion
In a bowl combine the finely shredded cabbage and thinly sliced onion.
- 1 tsp salt
Add the salt and mix very well; let sit about half an hour so the salt draws out water. Keep the released water.
- coriander leaves
- 1 tsp baking powder
Add the coriander leaves, roughly chopped, the tandoori masala, baking powder and chopped garlic.
Coriander, tandoori masala and baking powder
- rice flour
- 1 tsp fresh lemon juice
Add the gram flour, the rice flour and the lemon juice.
Gram flour, rice flour and lemon
- gram flour
- oil
Start with 2 to 3 serving spoonfuls of gram flour, then add a spoonful at a time, mixing, until it comes together like a dough and a fritter can be formed; too much makes the batter heavy and doughy.
Adding gram flour until it binds
Heat the oil until it starts smoking, then reduce to medium-low. Dip a spoon in the oil, lift some batter and slide it in with a second spoon; test one pakora first. If it browns immediately the oil is too hot.
Fry in batches without crowding the pan; turn once the edges start to brown and fry on medium heat until crisp.