Cabbage Onion Pakoda

Cabbage Onion Pakoda.

Cabbage is wash and shredded. Cabbage and sliced onion are then mixed with gram flour along with spices. They are then deep fried in oil till they turn golden brown in color and are crisp. Serve cabbage onion fritters as a snack or with steamed rice and dollop of ghee.
Makes: around 4 Servings of Cabbage Onion Pakodi

Ingredients:

Cabbage 1/8 of Small Size
Onion 1/2 of Small One
Besan / Gram Flour 1 Cup
Green Chiles 3 – 4
Red Chili Powder 1/2 tsp
Chat Masala few Pinches
Salt to Taste
Oil for deep Frying

Method of preparation:

Remove outer leaves, wash and shred the cabbage (around 2 Cups).
Peel and slice the onion.
Remove stems, wash and slice the green chiles.

In a mixing bowl, mix together besan, red chili powder and salt.
Add the cabbage, onion, green chili and sprinkle around 2 tablespoons of water.
Mix carefully to let the gram flour stick to the cabbage and the mixture is very thick.
Don’t add water unnecessarily.

Heat oil in a deep frying pan on medium – low heat.
Slightly separate and carefully drop the cabbage onion mixture into hot oil.
Fry for around a minute or until cabbage fritters turn light golden brown in color.
Remove the crispy fried cabbage onion pakoda onto absorbent paper.
Repeat the same with any remaining cabbage onion mixture.
Make sure the pakoda are crisp and crunchy and they stay fresh for a week in a tight jar.
Sprinkle chat masala and serve cabbage onion fritters as a snack or with steamed rice and dollop of ghee.
Notes: Make sure not to add too much water to the cabbage onion mixture.

Suggestions: Add more besan if necessary. Keep adjusting the flame to let the oil stay at a medium to low temperature so that the cabbage won’t burn. Don’t let the cabbage sit for long before deep frying.
Variations: Check other cabbage recipes here.
Other Names: Cabbage Onion Pakoda.

Cabbage Poppy Curry

Cabbage Poppy Curry.

Cabbage is chopped and cooked in oil along with chopped onion. Poppy seeds are toasted and ground into powder along with coriander and cumin. The powder is then added to the cabbage curry as a finishing step. Serve cabbage poppy curry with steamed rice or with roti.
Makes: around 4 Servings of Cabbage Poppy Curry.

Ingredients:

Cabbage 1 Small
Onion 1
Ginger Garlic Paste 1 tsp
Poppy Seeds 1 Tbsp
Coriander Seeds 1 1/2 tsps
Cumin Seeds 1/4 tsp
Red Chili Powder 1/2 tsp
Turmeric Powder a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel and finely chop the onion.
Remove outer leaves, wash and chop the cabbage.

Heat a pan on low heat, add poppy seeds, coriander seeds and cumin seeds.
Toast for a minute or until aromatic and remove from heat.
Grind the poppy seeds mixture into fine powder and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced onion and ginger garlic paste.
Fry for around few minutes on medium flame and stir in cabbage and turmeric powder.
Fry for around 5 minutes or until cabbage is cooked.
Stir in ground poppy seeds powder, red chili powder and salt.
Cook for another minute and remove from heat.
Serve cabbage poppy seeds curry with steamed rice or with roti.
Notes: Make sure not burn any ingredients while toasting.

Suggestions: Adjust spice with red chili powder.
Variations: Check other variations with cabbage here.
Other Names: Cabbage Poppy Curry.