Spinach-Cabbage Pakoda

Spicy chatpata snack along with a hot cup of Chai is my definition of a perfect evening. The hot onion pakodas and the bajiyas are simply irresistible. Among the various pakodas and vadas, the onion pakodas are quite a favourite for many of us.

 

Here is a similar evening snack recipe but with a slight twist. In my recipe today, I have added cabbage and spinach to the traditional onion pakoda recipe.  This became quite a hit among my friends and family.

So here is the recipe for Spinach – Cabbage pakoda 🙂 Happy snacking everyone 🙂

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INGREDIENTS:

Cabbage – 1 small / half of big one – shredded

Spinach – a bunch – chopped finely

Onions – 1 small – chopped finely

Gram flour / besan – 1.5 cup (or more based on the quantity of veggies used)

Rice flour – 1/4 cup

Fennel seeds – 1 tbsp

Red chilli powder – 1 tsp

Cumin powder – 1/2 tsp

Turmeric powder – 1/2 tsp

Chaat Masala – 1/2 tsp

Garam Masala – 1/2 tsp

Salt – as per taste

METHOD:

In a mixing bowl, add the shredded cabbage, chopped spinach and onions.

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Add all the spice powders and salt.Mix well and keep it aside for 10 minutes.

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Due to the salt added, the veggies leave water.

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Now add besan and rice flour to form a sticky but easy -to-drop consistency batter. Adjust the quantity of besan to make sure the batter is not too watery nor too thick. If it is too watery, the pakodas turn out to be  very oily.

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Once the batter is ready, heat oil on a medium-high flame in a deep frying dish. Drop a pinch of batter to check if the oil is hot. Then take a ball sized batter in your hands / spoon and drop into the hot oil.

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And deep fry the pakodas till golden brown in color.

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Serve hot as an evening tea time snack 🙂

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