- Cabbage (Band Gobi) – 1 Cup Chopped
- Gram flour – 3-4 tablespoons or as per required
- Green chilies – 4
- Coriander leaves – 1tbsp
- Garlic paste – ½ tsp
- salt to taste
- Turmeric powder – ½ tsp
- Mustard oil for frying
1 – Remove dirty, thick and dark outermost leaves. Cut it into half and remove white stem. Clean and wash properly. Slice into very thin shreds.
2 – Finely chopped green chilies and coriander leaves.
3 – In a bowl place shredded cabbage add gram flour(besan) , turmeric powder, garlic paste, green chilies , coriander leaves , salt and mix everything togather. Leave 10-15 minutes.
4 – Heat oil in a frying pan. When oil start smoking that means it is hot enough then reduce the heat to medium. Now drop a small ball in the hot oil. And cook in medium flame until all sides are light golden brown, with the spatula take them out of the oil and place them in a plate over the paper towel so that extra oil absorbs by the towel.
5 – Repeat the process until all the pakoras are made.
6 – Serve the pakodas hot with coriander chutney or tomato ketchup