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Cabbage Pakora with Mint Chutney
A crispy and delicious cabbage snack - perfect for parties.
- Yields: 24 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 20 mins
Ingredients
Mint Chutney
2 C (500 ml) fresh mint
2 C (500 ml) fresh coriander
4 green chillies
½ inch fresh ginger
2 tsp (10 ml) toasted cumin powder
4 Tbsp (60 ml) lemon juice
salt to taste
Pakora
1 C (250 ml) chickpea flour
4 Tbsp (60 ml) rice flour
2 tsp (10 ml) chilli powder
½ tsp (2.5 ml) cumin
½ tsp (2.5 ml) curry powder (optional)
8 Tbsp (120 ml) chopped mint
8 Tbsp (120 ml) chopped coriander
16 curry leaves, chopped
1 tsp (5 ml) lemon juice
2⁄3 C (160 ml) water
2 C (500 ml) cabbage, shredded
4 – 6 chopped green chillies
1 onion, chopped
Method
Mint Chutney
Place all the ingredients in a blender and blend until smooth, season to taste.
Pakora
Combine the flours, spices, herbs, lemon juice and water to form a batter.
Add the cabbage, chopped chillies and onion, and mix to combine.
Pakora can be shallow or deep-fried, so either heat the oil in a heavy-based frying pan or use a deep-fryer.
Drop tablespoons of the batter into the heated oil and fry until golden brown.
Remove from the pan and drain on a piece of kitchen towel.
Serve the pakora with mint chutney.
