Cabbage Pakoda (Cabbage Fritters)

Crave for Munching some fried things is more during winter and rainy season. Cold season has already started and the chill weather's wings spread every where and the craving of oily fried dishes are already started. This time it is Cabbage Pakoda/ fritters. Hot pakoda/fritters are always welcome with a cup of coffee or Tea. (chai)

I have used cabbage gratings instead of onions. Also used some spices which are available in the kitchen store. Not much of ingredients are needed any ways. Oil to fry, besan and rice flour, cut cabbage and some spices to increase the taste. So the pakodas are ready to serve.
Lets see some benefits of using cooking oil in our daily diet.
There are different varieties of cooking oil available in the market. Ground oil, Sun flower oil, corn oil, Olive oil etc etc.
Ground Oil. It is high content of mono and polyunsaturated fats. These help in lowering LDL " (bad cholesterol). It is a good source of Vitamin E and it acts as an anti oxidant by protecting the skin from acne or scars.
Sun flower Oil is considered healthy oil because of its poly unsaturated fat content. The presence of Omega -6 and Vitamin E act as an oxidant help the body cells in retaining water.
Olive oil can be used for salads and appetisers. Monounsaturated fatty acid like Omega 3 and it has the quality of anti inflammatory properties. It is full of Vitamins, minerals and proteins. Olive oil contains calcium and it helps to lower the bad cholesterol in the body.
Coconut oil contain anti oxidant properties and helps in preventing premature aging. It also helps in treating skin infections. Coconut oil helps to strengthens the immune system since it contain anti microbial properties, anti fungal and anti bacterial and anti properties. Coconut oil is also good for weight loss and good for digestion.
Cabbage Pakoda is easy to prepare and yummy to have with a cup of coffee/Tea/ Juice or as starter with soup.

Ingredients :

Cabbage : 1 Bowl (1/2 of small cabbage).
Rice flour : 1 Cup
Besan/Channa/Kadale flour : 1 Cup

Green chilly : 2
Red Chilly Powder : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Salt; as required
Curry Leaves : 8 to 10
Coriander Leaves : 2 Tablespoons
Ginger : an inch
Cooking Soda : a pinch
Water : required (just a little).
Cooking Oil to Fry :  1 to 1 1/2 cup

Method :

1. Wash and drain all water from cabbage. Cut it into thin pieces. Wash and remove the outer layer of ginger and wash again. Grate it and keep it aside. Wash and cut coriander leaves, curry leaves and cut them in to small and keep it aside.
2. Take a big bowl. Add rice flour, besan/channa flour, cut green chilly, cut cabbage, red chilly powder, jeera/cumin seeds, Cooking soda and salt.

3. Mix it nicely and add 2 tablespoons of hot oil. Mix it again and allow it to coll for 5 minutes. Mix it again.

4. Add required water little by little and prepare thick dough. (It should be thicker than chapati dough).

5. Keep oil on the fire and heat. Take a handful of dough and squeeze out pakodas between your fingers.. (Or take a small lemon size dough and make like a ball and fry).

6. Fry them on medium and low flame. So that it cooks nicely and gives crispiness to pakoda.
7. Fry on both side till they turn golden brown and remove from the oil.

8. Put them on a kitchen tissue so that extra oil will be absorbed by the kitchen tissue.

9. Repeat the same with remaining dough.
10. Serve Hot Cabbage Pakodas with any Chutney or Ketch up.

 Note : 

The consistency of Pakoda dough should be thick. or your pakoda mighty absorb more oil. Adding onions and garlic is optional. (I have not added). Adding maida is also optional. (I have not added). Adding more hot oil to the dry ingredients is optional. It might turn crispy but more oil is not at all necessary. Adding any spice is also optional.
Time : 30 minutes.
Serves : 4 to 5