Preparation Time: 10 mins
Cook Time: 20 mins
Yields: 3 Servings
|Oil||For Deep Frying|
|All purpose flour | Maida or |
Whole wheat flour
|Ginger garlic paste||1 tsp|
|Turmeric powder||1/4 tsp|
|Coriander powder||1 tsp|
|Chilli powder||1.5 tsp|
|Onions finely chopped||1/4 Cup|
|Carrots finely chopped||1/4 Cup|
|Cabbage finely chopped||1/4 Cup|
|Coriander leaves chopped||2 stalks|
- Mix all purpose flour, ginger garlic paste, turmeric powder, coriander powder, chilli powder, salt, onions, carrots, cabbage and coriander leaves along with batter into a thick dough.
- Heat oil for deep frying. Drop small pieces of dough into oil.
- Fry till pakoda turns golden colour and ssh sound reduces. Remove the excess oil by transferring pakoda to paper towel.
Fry pakoda's in medium flame. don't use high flame.
To check whether oil is hot, drop a small dough in oil. If it bubbles up, then oil is hot. If the dough stays at bottom, then oil is not enough hot.
Adjust chilli powder to your taste.
Finely chopped green chillies can also be added to the dough.
Make a thick dough. Don't add more water. Addin more water will lead to absorption of more oil while frying and pakoda won't be crisp also.