Cabbage Pakoras Recipe

Ingredients

• 125 g chickpea flour
• 25 g rice flour
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp chili powder
• 1/4 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp cumin
• 200 g white cabbage (shredded)
• 1/2 brown onion (halved and sliced)
• 1/2 red chili (finely chopped)
• vegetable oil (to fry)

Instructions

1. 1

   Put the chickpea flour, rice flour, salt, coriander, chilli powder, turmeric and cumin in a large mixing bowl and whisk together.

2. 2

   Add the cabbage, onion and fresh red chilli and mix together.

3. 3

   Measure 150ml (2/3 US cup) of water a little at a time, stirring until you have a thick, batter coating the cabbage- you might not need all of the water. Leave to rest for 10 minutes.

4. 4

   Prepare the oil in your deep fat fryer or a large, high-sided saucepan. It’s no more than one third full to allow for safe expansion during heating and cooking.

5. 5

   Heat the oil to 180C (355F) or until a little bit of batter dropped into the oil bubbles.

6. 6

   Lower large spoonfuls of batter into the oil. Only cook 3-4 pakora at a time so that you don’t overcrowd the pan.

7. 7

   Fry for 3 minutes until crisp and golden, turning gently as needed.

8. 8

   Lift from the pan using a slotted spoon or straining spoon and place on a plate lined with kitchen paper to allow the oil to drain.

9. 9

   If you like, you can place the drained pakora on a baking sheet in a low oven to stay hot and crisp while you fry the rest of the batch.