HOW TO MAKE CABBAGE MASALA PAKODA /CABBAGE FRITTERS 2021/Masthani’s kitchen

CABBAGE MASALA PAKODA /CABBAGE FRITTERS (step-by step photos) 2021/Masthani’s kitchen:

Hello friends!

Namsthe🙏

  Welcome back to all my reader I hope all are feeling good please wear mask and stay healthy.

                                      Today in this blog let share a south Indian snack recipe which are crunchy, tasty cabbage pakoda with detailed step-by step photos easy to make it. Cabbage is a very healthy vegetable we can make different types of recipes like onion pakoda, veg Manchurian, Korean egg rolls now you can check in our blog by clicking the link you can redirect to the page.

CABBAGE MASALA PAKODA

                                 Mainly ingredients of Crispy cabbage fritters are cabbage, basin, green chills and some spices. Andhra style cabbage pakoda is Crispy outside and softness in inside. In India we can easily available in evening snacks in street food, vendors, restaurants, and also in every home easily make it. Pakoda also side dish for functions, marriages and festivals.

                          Yesterday evening I prepared this recipe in my home with a best combination of hot chai chilling out with my family members I took the left over cabbage making as pakoda adding some spices on it.

                     Serving with tea, chutneys, tomato sauce, chill sauces.

CABBAGE  PAKODA

TABLE OF CONTENT:

• BENEFITS OF CABBAGE PAKODA
• FAQ
• DIFFERENT LANGUAGES ABOUT CABBAGE PAKODA
• DERVIED STEPS
• PROCEDURE
• BEST FOR MORE RESULTS

BENEFITS OF ONION PAKODA:

Pakoda have a rich in anti –oxidants which mixing of cabbage.

It can helps to prevents the rich of heart diseases like heart attacks, blood clot problems.

Pakoda helps to digestive system and also boost the immunity system.

In pakoda mixing of rice flour which have nutrients, calcium, zinc.

It also called as gluten free food.

Pakoda helps to fight with cancer properties tumors in our body .

FREQUENTLY ASKED QUESTIONS:

1) Is pakoda can use different flours?

                 Pakoda can easily make with different flours like basin, rice flour, maida, corn flour ,wheat flour.

2) Why pakoda is not crispy?

                      Adding of too much water or wheat flour on it and also maintain medium –flame only.

DIFFERENT LANGUAGES ABOUT CABBAGE PAKODA

Kyabeji pakoda-telugu

Kabbaji pakkeadi- Malayalam

Kabaji pakoda-nepali

Kabaji pakoda-punjabi

Kapaji pakkoti-tamil

Qibaaji bakudi-arabic

Kabaji pakoda-gujarthi

Patta gobhee ke pakoda-hindi

Elekosu pakoda-kannada

LET LOOK AT IT’S DERVIED INGRENDITS:

Basin

Rice flour

cabbage

Green chills

Salt

Turmeric

Red chill powder

Curry leaves

Groundnuts

Onions

Coriander powder

Cumin powder

Cooking oil

DERVIED STEPS:

Step 1: Take an onions, cabbage , coriander stems ,curry leaves and red chill clean them with a running and chop them in a fine slice.

Chopped veggies

Step 2: Sprinkle evenly masala mix ¼ turmeric ,½ red chill , ¼ salt , ½ coriander powder , ½ cumin powder

Adding spices

Step 3: Mix it very well with the help of hand or spoon.

Mix well

Step 4: Pour 1 ½ tsp gram flour , ½ tsp rice flour , roasted ground nuts on it.

Adding flours

Step 5: Naturally cabbage have a water contents without adding any water mix the flour to get a dough.

Dough

Step 6: Take a small portions spread evenly in oil with the help of oil, Maintain medium –low flame only.

heat in oil

Step 7: Gently stir it with the help of spoon cook well both sides.

stir out spoon

Step 8: Serve them in a plate and enjoy the each hot piece of onion pakoda with a great partner of tea .

CABBAGE MASALA PAKODA

MORE LINKS :

onion pakoda,

Bread-manchurian

veg Manchurian, 

Korean egg rolls

Required time: 

Prep time	10 min
Cooked time	15 Min
Total time	25 min
cuisine	Indian
Makes	4 servings
type	easy

 PROCEDURE:

Chopping process:

• Take an onions, cabbage , coriander stems ,curry leaves and red chill clean them with a running and chop them in a fine slice.

Making a dough:

• Sprinkle evenly masala mix ¼ turmeric, ½ red chill , ¼ salt , ½ coriander powder , ½ cumin powder
• Mix it very well with the help of hand or spoon.
• Pour 1 ½ tsp gram flour, ½ tsp rice flour, roasted ground nuts on it.
• Naturally cabbage have a water contents without adding any water mix the flour to get a dough.

Cooking pakoda:

• Heat the oil and dropping the small piece check the oil whether oil cook or not.
• Take a small portions spread evenly in oil with the help of oil, Maintain medium –low flame only.
• Serve them in a plate and enjoy the each hot piece of onion pakoda with a great partner of tea .

BEST FOR MORE RESULTS:

Don’t use water when mixing dough cabbage have a naturally water content to get a crispy pakoda.

Maintain the medium –low flame to get pakoda crispy.

We can also add cashew nuts to get more tasty.

We can add olive oil for frying pakoda to get more healthy.

When dough is too loose add flour on it, if dough is hard then only sprinkle a little water drops to get dough.

Nutrition facts (estimation only):

 (4 servings per container ,Serving size (1g) ,Calories -170, total fat-8g, saturated fat-0g, transfat-0g, cholesterol-0mg, sodium -60mg, total carbohydrates-0g, fiber-4g, sugar-3g, proteins -5g)

Please don’t forget to share this article in social networking sites and also follow my social networking sites like  instagram, facaebook, pinterest, bloglovin.

                Thank you for visiting my blog and spending your valuable time