Cabbage Pakodas

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This was submitted by sunitha krishna murthy to the thursday magazine dated june 15-21st'06. Cabbage, being one of my favourite vegetables, i had to try this recipe and loved it. A really nice recipe we like to have with tea in the rainy season. Enjoy!!

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Steps

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In a bowl combine all the ingredients except the oil.

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Mix well , then add some water to the mixture to make a paste and keep aside.

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If you find the mixture is already moist and paste-like , there is no need to add water.

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Shape the mixture into equal sized balls.

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Heat oil in a wok.

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Add the pakodas and deep fry on medium heat until they become brownish in colour.

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Drain on clean kitchen paper towels.

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Transfer to a serving plate , garnish with cucumber and carrot and serve hot with chutney or tomato ketchup.

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Ingredients

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cabbage, graham flour, mint leaf, curry leaf, ginger paste, garlic paste, red chili powder, curry powder, coriander powder, oil, salt, cucumbers, carrots