Swetha's Fusion

Cabbage Tawa Pakoda/Pakora | Cabbage Spicy Cutlet

Saturday, October 10, 2020

Guilty free tawa pakora, ... that to cabbage pakora.

I don't know about others, but whenever I make a cabbage dish, I don't end up using the whole thing. There is always a quarter or smaller piece of cabbage sitting in the refrigerator. Not enough to make curry nor into a salad. So here is a alternate recipe I do - tawa pakoras. Hmm...I wonder, do I keep that small piece of cabbage unconsciously aside, so that I can prepare the pakoras.

Here are other recipes you may be interested - Malabar Spinach Tawa Pakoras or Cabbage Rice

Ingredients:

2 cup - Cabbage finely chopped (discard the thick stems)
½ cup - onion finely chopped
¼ cup - fresh cut coriander/cilantro leaves
1 tsp - turmeric pdr
1 tsp - red chili pdr
1 tsp - rasam pdr (any brand)
1 tsp - sambar pdr (any brand)
½ tsp - coriander pdr
½ tsp - cumin pdr
½ tsp - ginger pdr or ginger paste
1 tsp - tamarind paste or lime juice
1 tbsp - besan flour | chickpeas flour
1 tbsp - rice flour
1 tbsp - rawa | suji | semolina
pinch of asafoetida
Salt - as per taste.
Oil - for frying.

Method:

In a bowl pour hot water and mix-in 2 tsp of salt. Add chopped chopped cabbage to the hot water. cover and keep aside for about 10 to 15 minutes. These helps in tendering the cabbage and kill insects if any.... also reduces the cabbage smell. Drain the water completely and then transfer the cabbage to a mixing bowl
To the mixing bowl with chopped Cabbage, add coriander/cilantro leaves, onion, turmeric pdr, chili pdr, rasam pdr, sambar pdr, coriander pdr, cumin pdr, tamarind paste, ginger paste, asafoetida and salt.
Sprinkle quarter cup of water and mix it all together.
Now add semolina, rice and chickpeas flour to the mixture and give a good mix. May add little more water if needed, but not too much.
Cover the mixture and keep aside for about half-hour for flavor to blend well.
NOTE: The mixture can be kept overnight in the refrigerator.
After half-hour, add some more water and thoroughly mix to bit watery dough. Good time to check if salt is sufficient.
Put a flat fry pan / tawa on high flame. When it is hot spread bit of oil.
You need to work quickly now. Take about 2 tbsp of the mixture, place it on the tawa. Using your fingers or back of the spoon, spread the mixture to about 2 to 3 inch diameter circles flat pakoras (like pan-cakes or mini rotis). About half cm think. Repeat the step to spread more of pakoras on the tawa.
Sprinkle drops of oil over the pakoras, cover the tawa, reduces the flame to medium and cook for about 3 - 4 minutes (or until under-side is cooked).

After about 3 - 4 minutes, turn-over each of the pakoras with help of a flat spatula.
Cover and cook for about 3 minutes. Then remove the lid and increase the flame to high and roast the pakoras for a minutes two.
Remove the pakoras from tawa to a serving tray.
Repeat step 7 through 11 with rest of the remaining mixture (if any left).
Serve pakoras hot with rice and curry.
Enjoy yummy & healthy pakoras with your family without guilt.