Cabbage Pakora

When it's cold outside, and you are craving something spicey and fried, this is the go-to snack. Serve these Indian favorite fritters alongside a cup of hot tea, and you will be in heaven!

Pakoras, as referred to in the Indian language, is typically made with onions, carrots, or potatoes. I wanted to try something different than usual, so here is my take on this Indian street food.

Yield: Approx. 10-12 fritters/pakoras

Difficulty Level: Easy

Prep Time: 10 minutes

Cooking Time: 20 minutes

Ingredients

1/2 cup neutral oil for shallow frying, plus a little extra as needed

2 cups chopped green cabbage

1 1/2 cups chickpea flour

1/2 cup onions, diced

1/2 large jalapeño, minced, optionally seeded

2 teaspoons salt

1 teaspoon cumin seeds

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon amchoor (dried mango powder)

1/4 teaspoon Kashmiri chili

1 teaspoon baking powder

1 tablespoon olive oil

1 1/4 cups cold water

Instructions

Transfer all ingredients except the frying oil, cabbage, and water to a large bowl.

Add 1 cup of water and form the batter. Add a little more water at a time to form a thick pancake-like batter. Add the cabbage and combine well. Add 1-2 tablespoons of additional water if the batter is too thick, and mix well.

Heat a wide-mouth skillet on medium-high. Add oil for frying. When the *oil has heated, pour a serving spoonful of batter into the skillet. Depending on the size of the skillet, add a few more fritters, but do not overcrowd the pan to avoid steaming. Repeat the process in batches, adding more *oil as needed.

Fry on the first side for 2-3 minutes, then carefully flip the fritter and fry another 2-3 minutes or until golden brown. Remove the fritters and place them on a plate or tray lined with a paper towel to absorb excess oil.