Cabbage Pakodi

Medium cabbage
4 Green Chilies - Optional
Ginger-chili paste
2 scoops Besan (senaga pindi)
3/4 scoop Rice flour
Few Curry leaves
Cashews

Cut cabbage length wise add chili-ginger paste, curry leaves and salt and let it sit with a closed lid for 7-10 min. By doing this cabbage will sweat the water out and excess water is not required to mix the flours. Also the pakodi will absorb less oil.

Then add besan, rice flour and cashews and mix thoroughly. Chopped green chilies can be added for spicy lovers!

Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.

Drop a spoon of hot oil in the mixture; this will make the fried item light. A pinch of cooking or baking soda can also be used.

Pick a hand full of batter in the hand and gently drop in smaller amounts in the oil. Keep turning back and forth so it will not burn.

Once they all turn golden yellow, it’s time to remove from the oil. Place them on paper towels so the excess oil is absorbed.