Cabbage Pakoda

These pakodas came out so delicious! They were crisp on the outside and tender inside. The blend of vegetables provided the right contrast for the taste buds. I've never used peas in any kind of pakodas and was a little hesitant. Never again will I think twice!

Ingredients:

• 1 cup besan (chickpea flower)
• 1/4 cup rice flower
• 1 cup cabbage, chopped
• 1/2 cup onion, chopped
• 1/4 cup cilantro, chopped
• 4-5 curry leaves, sliced
• 1 tsp green chillies chopped
• Salt to taste
• Water, quantity will vary
• Oil for deep frying

Method:

1. Heat oil at medium heat.
2. Mix besan and rice flour together.
3. Then add all ingredients except water and oil.
4. Add enough water to make a batter that is neither too thick nor too thin. You should be able to easily make lumps from it. It should not be so thick that you can shape it.
5. Oil should be hot enough. If its too hot then the pakodas will cook from the inside and not from inside. If it's not hot enough, it'll take too long to fry and you will not get a crisp exterior.
6. Take a lump of the batter and add it to the oil. Fry 4-5 pakodas at a time. Any more and your oil will cool down.
7. It yielded yummy pakodas that were so crispy on the outside and perfectly tender on the inside!