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Main Ingredients | Onion, Cabbage |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 2 medium onion peeled
- 150 grams cabbage
- 1 medium potato unpeeled
- 1 medium tomato
- 2 green chillies
- Rock salt (sendha namak) to taste
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 3 tablespoons fresh coriander leaves chopped
- 2½ tablespoons peanuts powder
- ½ cup gram flour (besan)
- Green chutney to serve
Method
- Finely chop onions. Finely chop cabbage and transfer both the vegetables into a large bowl.
- Finely chop potato, tomato and green chillies and transfer them into the same bowl.
- Add rock salt, turmeric powder, coriander powder, coriander leaves, peanut powder and gram flour and mix well.
- Heat sufficient water in the base half of a steamer, line the perforated container to be kept over it with a banana leaf. Take small portions of the mixture, shape into logs and place them on the banana leaf. Cover and steam for 10-15 minutes.
- Insert the tip of the knife in the pakodas and if it comes out clean then take them off the heat. Allow them to cool down to room temperature.
- Preheat the oven to 200˚C. Line a baking tray with parchment sheet.
- Break the pakodas into small portions and place them on the baking tray. Keep the tray in the preheated oven and bake for 25-30 minutes or till they turn brown and crisp.
- Transfer them onto a serving tray and serve hot with green chutney.
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