A crispy snack with cabbage and it’s gluten-free…
Food has always been a way for me to connect with my roots, memories, and family. Many a time, nostalgia is a key ingredient for me while cooking. This cabbage pakoda and sulaimani took me down memory lane.
On a rainy day, I crave crispy fried snacks and I’ll be seen enjoying along with my favorite cardamom chai. This recipe is quite similar to Onion fritters or Ullivada, a popular evening snack in Kerala. I’ve used gluten-free flour like gram flour & corn starch for binding the mixture. The addition of cornstarch will make these fritters crispy as well.
Enjoy with a cup of chai.
- Onion, chopped small- 1
- Cabbage, grated or chopped small- 2 cups
- Green chilies, chopped- 2
- Ginger, grated- 1-inch slice
- Curry leaves- 1 sprig
- Chili powder- 1 tsp
- Coriander powder- 1½ tsp
- Turmeric powder- ¼ tsp
- Ground cumin- ½ tsp
- Salt- 1½ tsp
- Gram Flour- ½ cup
- Corn starch or Rice flour- ¼ cup
- Water- 2 tbsp
- Oil- enough for frying
- In a bowl, combine all the above mentioned ingredients 'for making pakoda'.
- If you don't have corn starch, you can add rice flour.
- Combine the mixture well, add water little by little till you can make firm patties.
- Make patties, flatten between the palm of your hands.
- With this recipe, you will be able to make 7 patties.
- Place a frying pan over medium heat, add oil for frying and let turn hot.
- Place the patties without crowding.
- Fry till both sides have turned golden brown.
- Transfer to a plate lined with paper towel.
- Enjoy while its warm along with Chai.
Enjoy these fritters along with chai