Red Cabbage pakoda ( with Amaranth flour )
Honestly this is a creative thing and the biggest appreciation comes when someone reads our stuff and complements us . But can I possibly accept compliments for a borrowed piece of work ? Bullshit !! Other than garnering a few likes and a complement or two, it does nothing good for a blogger. And surely it does not earn you some great 'fans' or friends as I like to call them. Thank you Nidhi dear for pointing it out to me.
Anyways getting back to all things good, I actually tried this out during the Navratri days but could not get it published in time. Since I had given up onion and garlic for a few days, I had tried this yummy snack one afternoon. As part of my 'desi'-fication drive, I adopted yet another foreign vegetable and tried to give it an Indian twist.
Read on for the recipe -
Preparation Time - 20 mins
- 2 cups shredded red cabbage
- 2-3 tbsp amaranth flour (rajgire ka atta / Farari flour)
- 1 tsp cornflour
- 1/2 tsp red chili powder
- 1/4 tsp coriander powder
- 2 pinch roasted cumin-chili powder
- a pinch of garam masala
- a pinch of turmeric
- salt to taste
- 2 tsp chopped cilantro
- very little water to loosely bind the ingredients
Preparation - Take all the ingredients in a mixing bowl. Add a little water and bind it lightly.
Cooking - Heat oil in a wok. Add a small amount of the mixture and fry it for a few mins. Remove and keep aside on paper towels to absorb excess oil.
Repeat with the remaining mixture.
Serve hot !!
Note - This is inspired by a loose kind of onion pakoda that I sometimes prepare. But one can chop the cabbage into still finer bits and add more binding to get the regular kind of pakoda.