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Saturday, December 14, 2013

Kobi Pakudi ( Gobi Pakora )

Piping hot pakoras served over cups of tea are an instant hit at any gathering of close friends. Made with tender cabbage leaves, this one is a winter special. Read on for the recipe:

Preparation Time - 20 mins

Ingredients - 2 cups finely shredded cabbage, 1 cup besan ( gram flour ), 1 large onion, 3-4 green chillis, 5 tbs chopped cilantro, 1/2 cup red chilli, 1/5 tsp garam masala, a pinch of baking powder, salt to taste, oil for deep frying.

Preparation - Take all the ingredients except for oil in a mixing bowl. Add sufficient water to make a thick batter ( If the batter is runny pakoras will soak up more oil ).

Cooking: Heat oil in a deep wok. Take spoonfuls of the batter and put into the hot oil. Do not put in more than 6-7 spoonfuls at a time.

Fry on all sides till crisp and light brown. Remove and put on paper towels to soak up the excess oil.

Repeat the process for remaining batter.

Serve hot with ketchup/tomato chutney.


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