INGREDIENTS:-
---------------------
GRAM FLOUR-250 GMS
CABBAGE- SMALL SIZE
SALT-2 TSP
CHILLI POWDER-1 TSP
WATER-AS NEEDED
OIL- FOR DEEP FRYING
PROCEDURE:-
--------------------
STEP 1:TAKE A VESSEL AND MIX GRAM FLOUR,SALT,CHILLI POWDER AND ADD WATER TO MAKE A THICK BATTER CONSISTENCY.
NOW MIX THE CHOPPED CABBAGE INTO THIS MIXTURE AND MIX PROPERLY AS SHOWN IN PHOTO.
STEP 2:
HEAT OIL IN DEEP FRY PAN AND WHEN HOT, ADD THIS MIXTURE TO THE OIL WITH THE HELP OF SPOON LITTLE BY LITTLE.
STEP 3: AFTER DEEP FRYING, TRANSFER THESE PAKODI TO A SERVING PLATE. SERVE HOT WITH KETCHUP OR TOMATO SAUCE.
EASY AND TASTY RIGHT. THIS IS THE BEST SNACK LIKED BY MY DAUGHTER. TRY THIS AND LET ME KNOW IF YOUR FAMILY LIKED IT.
---------------------
GRAM FLOUR-250 GMS
CABBAGE- SMALL SIZE
SALT-2 TSP
CHILLI POWDER-1 TSP
WATER-AS NEEDED
OIL- FOR DEEP FRYING
PROCEDURE:-
--------------------
STEP 1:TAKE A VESSEL AND MIX GRAM FLOUR,SALT,CHILLI POWDER AND ADD WATER TO MAKE A THICK BATTER CONSISTENCY.
NOW MIX THE CHOPPED CABBAGE INTO THIS MIXTURE AND MIX PROPERLY AS SHOWN IN PHOTO.
HEAT OIL IN DEEP FRY PAN AND WHEN HOT, ADD THIS MIXTURE TO THE OIL WITH THE HELP OF SPOON LITTLE BY LITTLE.
STEP 3: AFTER DEEP FRYING, TRANSFER THESE PAKODI TO A SERVING PLATE. SERVE HOT WITH KETCHUP OR TOMATO SAUCE.
© jonnadula madhu., all rights reserved.
Cabbage Pakodi
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