• 1 medium sized- Cabbage (Green/Purple)
• 2 medium sized – Potatoes, boiled and mashed.
• 1/4 tsp – Garam Masala powder
• A pinch of baking soda
• 1 cup – Garbanzo Bean flour (besan)
• 1 tsp- Ground cumin (jeera powder)
• 1 tsp – Ground coriander (dhania powder)
• 1 tsp – dried Fenugreek leaves (methi leaves)
• 1/2 tsp- crushed carom seeds (ajwain)
• 1/2 tsp- Paprika (red chilli powder)
• 1 tsp – Salt or to taste
• 1 tbsp – Peeled and finely minced /ground Ginger
• 1/2 cup- Water
• 2 – 3 cups- Oil to fry
• 4-5 sprigs – Cilantro.
- Cut the cabbage into two halves and boil in water – either in the microwave or on the stove – for 5-7 minutes.
- Add a pinch of baking soda to retain the colour of the cabbage.
- Now separate the leaves and drain the water.
- Sift the besan in a bowl and mix with jeera, dhania, methi, carom seeds and red chilli powder. Add salt and water to make a thick paste.
- Add hot oil to the batter just before dipping the pakodas.
- Now add garam masala, ginger, a pinch of salt, and chopped coriander leaves to the mashed potatoes.
- Take a cabbage leaf and spread some mashed potato evenly on it. Cover this with another leaf.
- Now roll the whole thing together.
- Dip this into the thick batter. Keep aside.
- Repeat for all the leaves.
- Heat oil in a wok/skillet over high and deep fry all the pakodas.
Recipe courtesy of Arpita