“This was submitted by Sunitha Krishna Murthy to the Thursday magazine dated June 15-21st'06. Cabbage, being one of my favourite vegetables, I had to try this recipe and loved it. A really nice recipe we like to have with tea in the rainy season. Enjoy!”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl combine all the ingredients except the oil.
  2. Mix well, then add some water to the mixture to make a paste and keep aside.
  3. Note: Only if water is required, add it. If you find the mixture is already moist and paste-like, there is no need to add water.
  4. Shape the mixture into equal sized balls (pakodas).
  5. Heat oil in a wok.
  6. Add the pakodas and deep fry on medium heat until they become brownish in colour.
  7. Drain on clean kitchen paper towels.
  8. Transfer to a serving plate, garnish with cucumber and carrot and serve hot with chutney or tomato ketchup.

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