Monday, February 18, 2013

Palak Cabbage Pakora | Spinach and Cabbage Fritters

I made these pakoras on a cold snowy & a lazy Sunday afternoon. They are a breeze to make & absolutely delicious!! Go ahead...It's alright to indulge in these fried beauties once a while.

Preparation Time: 10 mins
Cooking Time: 15-20 mins
Serves: 4-5

Shredded Spinach: 2 cups
Shredded Cabbage: 1 cup
Carom seeds/Ajwain/Om kalu: 1 tsp
Red chili powder: 1 tsp
Salt: As needed
Turmeric powder: 1/2 tsp
Gram flour/Besan: 1 cup
Rice flour: 2 tbsp
Fine Rava/Chiroti rava/Cream of wheat: 2 tbsp
Hot oil: 1 tbsp
Water: Approximately 1 to 1.25 cups

Other ingredients:
Oil for deep frying the fritters.


Mix in the shredded spinach, cabbage, carom seeds, red chili powder, turmeric powder & salt in a large bowl.

Let the mixture sit for 5-10 mins. The mixture will ooze out water.
Next, throw in the rice flour, cream of wheat, gram flour to it.

Pour in the hot oil & mix them all together.
Now, slowly add the water & make a thick batter. The batter should be of dropping consistency.

Heat enough oil in a kadai/wok for deep frying the fritters.
When oil is hot enough, drop in a tbsp of batter at a time to the oil.

Cook the fritters on med-high heat, on all the sides until the fritters are golden brown & crisp.
Remove the fritters using a slotted spoon & let them dry on a paper towel.
Serve these fritters hot with a dip/chutney or ketchup.