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Cabbage Pakoda

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Cabbage Pakoda Recipe, Band gobi, How To Make Cabbage Pakoda Recipe

Cabbage Pakoda Recipe | Crisp cabbage pakora - It is very easy and quick to make. This is perfect late afternoon snack with a hot cup of tea on this cold weather.

Cabbage is a well-liked varieties of the Brassica oleracea linne group and it is used as a leafy veggie. It's an herbaceous, biennial flowering vegetable that is packed with bulk of leaves, generally green but also in some types red or purplish. The plant can also be known as head cabbage or heading cabbage. Cabbage leaves usually have a fragile, powdery, waxy coating called bloom. The sometimes sharp or bitter flavor of cabbage is because of... Read More..

About Recipe

Gos koora, Muttaikose, Bandha kopi

How to make Cabbage Pakoda

(4 ratings)
51 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Cabbage Pakoda
Author : Vahchef
Main Ingredient : Cabbage
Servings : 6 persons
Published date : September 05, 2017


Ingredients used in Cabbage Pakoda
• Curry leaves chopped - 1 spring.
• Green chilly - 4 numbers.
• Onion slices - 1 number.
• Oil - to fry.
• Carom seeds - 1 tea spoon.
• Salt - to taste.
• Cabbage - 150 grams.
• Rice flour - ½ cup.
• Check pea flour - 1 cup.
• Coriander chopped - ½ bunch.
• Red chili paste - 1 tablespoon.
Method:
  • In a bowl add chickpea flour, rice flour, salt, carom seeds, oil, shredded cabbage.
  • Add onions, green chilly, Curry leaves chopped coriander, red chilly paste, rest for 5 minutes.
  • Onions, cabbage come out the moisture.
  • Add some water and mix this make it like pakoda mixture.
  • Heat oil and deep fry the cabbage pakoda.

Serve hot.






Cooking with images Kobi, Kosu





Articles


Cabbage is a well-liked varieties of the Brassica oleracea linne group and it is used as a leafy veggie. It's an herbaceous, biennial flowering vegetable that is packed with bulk of leaves, generally green but also in some types red or purplish. The plant can also be known as head cabbage or heading cabbage. Cabbage leaves usually have a fragile, powdery, waxy coating called bloom. The sometimes sharp or bitter flavor of cabbage is because of glucosinolate(s). The English Name Cabbage derives from the Normanno-Picard caboche (head), possibly from boche (swelling, bump). Cabbage was created by on-going synthetic choice for reductions and also the only section of the plant which are consumed may be the leafy head; more specifically, the circular bunch of immature leaves, not including the partly unfolded outer leaves.

 

 Cabbage can be used in a number of recipes because of its normally spicy taste. The so-called "cabbage head" is commonly eaten uncooked, cooked, or preserved in the tremendous variety of recipes. It's the key factor in coleslaw. Generally, this veggie is popular in Chinese delicacies particularly included in to the soups or stews. Cabbage soup is most widely used in Central and Eastern Europe, and cabbage is surely a component in particular sorts of borscht.

 

Cabbage can be used in lots of well-known recipes in India as an example the cabbage kofta curry, channa cabbage and also the cabbage foogath. Boiling tenderize the leaves and produces sugars, which results in the feature "cabbage" fragrance. Steamed cabbage becomes stigmatized due to its robust cooking aroma and the fact that it leads to flatulence. Furthermore, boiling cuts down on the cabbage's anti-cancer qualities. It's also be ready and offered with lots of other veggies or boiled meat. Cabbage rolls, a kind of dolma, is definitely an East European and Middle Eastern delicacy. The leaves are softened by parboiling or by putting the entire head of cabbage in the freezer, after which loaded with a combination of chopped meat and/or rice.

 

Cabbage is loaded with vitamin C. Additionally, it consists of quite a lot of glutamine, an amino acid which has anti-inflammatory qualities. Cabbage may also be contained in dieting plans, because it is a low calorie food. There are lots of types of cabbage depending on form and duration of maturity. You will find three main kinds of cabbage: green, red, and Savoy. The leaves of Savoy cabbage tend to be more beautiful and yellowish-green colored. Green and red cabbages possess a much more described flavor and crispy consistency in comparison with Savoy cabbage's much more fragile nature.

 

 Red cabbage consists of added health advantages not present in green cabbage. Durable, plentiful, and low-cost, cabbage is really a longstanding nutritional staple across the world and it is so broadly harvested and stores very well that it's accessible all year around. Nevertheless, it's at its ideal in the late winter and fall months when it's in season.

 

Cabbage is loaded with vitamin K and vitamin C. It's also an excellent way to obtain fiber, manganese, folate, and vitamin B6 potassium and omega-3 fatty acids. Cabbage can also be an excellent source of thiamin (vitamin B1), riboflavin (vitamin B2), calcium, magnesium, vitamin A, and protein. The health advantages of cabbage contain therapy for constipation, stomach ulcers, headache, excess fat, skin problems, eczema, jaundice, scurvy, rheumatism, arthritis, gout, eye disorders, heart diseases, ageing, and Alzheimer's disease Cabbage is comparatively low-cost however one of many wealthiest with regards to protective vitamins.

 

Cabbage Pakoda is a lip smacking and all-time favorite snack throughout India along with an ideal recipe offered on the rainy day or party. This Indian deep-fried fritter is addictive to the majority of us and is made from well shredded cabbage, onions used together with a few seasonings, together with chick pea flour plus a little rice flour and deep-fried till golden color. Cabbage Pakoda is usually sold at most of the curry points or road side food stalls in the radiating red color luring our hands to get.



 

Comments & Reviews

 

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Jayanthi Nagarajan Posted on Thu Feb 16 2017

Fantastic.I love cooking n you are my favourite chef .All the recipes posted by you are superb n I like the way you teach it.Thank you so much sir.

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GRUBDUDE Posted on Wed Jun 05 2013

Fart and Fart? LOL

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MSE. Dzirasa Posted on Wed Jun 05 2013

Hmm yummy pakoda...vahchef you are DA BOMB....WAIT A MINUTE...I'm number one...yeah:D

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Abir Das Posted on Wed Jun 05 2013

Dear Vahchef, could you not have used a little beetroot paste to color them Red?

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rk1271 Posted on Wed Jun 05 2013

Hahahaha! Thanks Chef. You made me laugh with the fart comments.

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SladderBux Posted on Wed Jun 05 2013

Chef, can you show us how to make a proper veal cordon bleu? your a master chef, I'm shure you know the recipe =)

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Anand Alphonse Posted on Wed Jun 05 2013

Fart n fart.... ;O

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Waqas Zaib Posted on Wed Jun 05 2013

I prefer the natural looking one but as another has said you can use beetroot juice for colouring

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Rubina Aziz Posted on Wed Jun 05 2013

I love the way you explain and your lovely conversation between cooking it makes your food even more beautiful...love it,fairy and fart...lol

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Rubina Aziz Posted on Wed Jun 05 2013

I mean to say as you said fart and fart..:)

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Dhiya Almosawi Posted on Wed Jun 05 2013

Thanks Chef

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staygulf83 Posted on Wed Jun 05 2013

Is pakoda the same as pakora?

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