Cabbge Pakoras (fritters)

This weekend I was in the mood for something savory, something spicy...
All you get in the US is warm donuts, large cookies and huge muffins. The best bet for a savory snack are chips or perhaps onion rings or fries, but in the end, they're not just what I was looking for.

On a cloudy day, the best companion to a hot cup of masala tea is plate of hot pakoras!
I have had pakoras made from aaloo (potato), pyaaz (onion), gobi (cauliflower), paneer (cottage cheese), but a colleague (Thanks, Vijaya) recently introduced me to a new kind: pakoras made from cabbage.

If you've never had these before, you're probably making the same face I made, and already shrinking away. I suggest you decide you hang on, and give these a shot, they're surprisingly gooood!

Spicy:

Ingredients:

• 1/2 cabbage shredded fine (medium size cabbage)
• 1/2 Cup besan (lentil flour)
• 3 tsp salt
• 1.5 tsp red pepper
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 cup fresh coriander leaves
• 1 cup water
  
• Refined Oil for frying

Put the finely shredded cabbage into a large bowl. Add all spices and mix well by hand. Now add the maida / flour and the coriander leaves over this mixture, and work thru the mixture with you hands. Add water bit by bit, start off with a very small quantity: about 2 table spoons, and continue mixing well with hands. It is important that there isn't too much water, else frying the fritters can pose issues later. Your mixture should look something like this:


Now heat the oil in a wok / kadai on medium high. This should be ready for frying in about 5-7 minutes.

Using a tablespoon, scoop out a spoonful of this mixture and gently let it into the oil. Repeat twice, if the wok is large enough.




Once the color of the pakora starts to change, flip to the other side. Take them out once they are golden brown or to the desired crispness. Place on a bunch of tissue sheets, so that the excess oil is absorbed.

Serve hot or cold with ketchup or chutney.