Bund Gobi kay Pakoday
Its been drizzling here since the last few days, bringing everything that was in sleep back to life.
Frozen Moment #6 – April Showers
I was craving for some deep fried pakodas. During a recent visit to the grocery market, I had bought a beautiful green cabbage which was lying the refrigerator waiting to be cooked up into something delicious. It was so large that after making some gobi gosht for the meal, there was enough left to make a few pakodas.
cabbage batter
We enjoyed them along with tea in the evening today.
Bund Gobi kay Pakoday ~ Cabbage Fritters
(Note: Cabbage is called as Bund Gobi or Patta Gobi in Urdu language)
Ingredients:
Thinly Sliced Cabbage – 4 cups
Ajwain – 2 tsp
Red chilli powder – 2 tsp
Salt – to taste
Turmeric powder – 1/4 tsp
Besan – 1 cup
Corn fluor/Rice flour – 1/4 cup
Water – 1/2 cup
band gobi kay pakoday ~ cabbage fritters
Method:
In a mixing bowl, add all the ingredients and mix well using hands. Heat oil to deep fry in a kadai. Once the oil is hot, gently drop small amounts of mixture using your fingers into the hot oil. Deep fry them on both sides until golden brown in color. Using a slotted spoon remove into a paper towel lined platter or into a wire mesh strainer for the the excess oil to drip away. Enjoy the pakoday along with chutney.
Luv,
Mona
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April 9th, 2010 at 4:06 am
Crispy cabbage fritters makes me hungry…wat a prefect snack!
April 9th, 2010 at 4:53 am
Seems a nice recipe ,I will try it.
April 9th, 2010 at 7:40 am
Yummy snack. thanku mona..
April 9th, 2010 at 8:47 am
Mona, what a great idea! I have one if those slaw packs in the fridge that I usually use for sabzi. Forget the boring sabzi bring on the pakora’s!
April 9th, 2010 at 9:47 am
They are heavenly with a cup of tea on a rainy day !!
April 9th, 2010 at 1:29 pm
Mona,
This is a great recipe.Can i request you to do some soups,using cabbage
thankx.
Parveen, your request is duly noted. ~Mona
April 9th, 2010 at 9:38 pm
Mona
These fritters are a novelty for me; I would love a taste with tea as well!
April 10th, 2010 at 3:19 am
Something about rain makes me crave for pakodas… used to be a standard affair at my mom’s.. Pakoda’s and masala chai. Urs looks so lovely.
April 10th, 2010 at 7:32 am
Salam mona how u dng?wanted to send some hyderabadi recipes.Can I send now?do let me know.ahfz
WaAlaiKumAsSalaam Tazaika, yes sure can! Feel free to send me your recipes.
April 10th, 2010 at 8:21 am
Never tried cabbage pakoda… they look crispy and scrumptious!
April 11th, 2010 at 10:27 am
Salam u made my day mona with ur lovely comments,v motivating.Thanks.ahfz
April 11th, 2010 at 2:58 pm
So much of good crunch!
April 16th, 2010 at 12:06 pm
ASAK Mona,
Lovely recipe…it turned out really well.
Thanks!
April 23rd, 2010 at 6:07 pm
Hi Mona,
Recently saw ur site.Its really very nice!
One question…when you say cornflour, you mean corn starch (thickening agent) or the corn flour available in american stores.
Like biscuits & cookies, cornflour/cornmeal/cornstarch are another big confusion as compared to India!
Thanks
Tanvi
Tanvi, Thanks for the compliments.
I agree, all these terms with very minor differences between them, are quite confusing. In my blog, by cornflour I mean the one that is available in American stores (and not cornstarch).
April 24th, 2010 at 9:17 am
Yummy, another recipe I can’t make enough of and can’t stop eating 🙂
September 1st, 2010 at 4:10 pm
what is the purpose of cornflour or rice flour?
is there a substitute
Sana, cornflour and rice flour impart crispness to the fritters. If unavailable, just use besan instead.