CABBAGE PAKORA | KOBI NA BHAJIA
Cabbage Pakora | Kobi Na Bhajia are so easy to make, crispy on the outside and soft and spongy inside. Just a few simple ingredients and this hot snack comes together in a matter of minutes. Enjoy them piping hot with your favourite chutney and some masala tea.
Ingredients
- 1 cup cabbage finely chopped
- ½ cup fresh fenugreek finely chopped
- ½ cup onion finely chopped
- ½ cup semolina
- ½ cup chickpea flour
- ¼ cup water
- 1 tsp ginger paste
- 1 tsp green chilli paste or 2 chillis finely chopped
- ½ tsp carom seeds
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- 1 tsp sugar
- 1 tsp salt
- 4 tbsp plain yogurt thick
- 1 tbsp lemon juice
- 1 tbsp hot oil
- ⅛ tsp baking soda or Eno
- oil for deep frying
Instructions
- Chop fresh cabbage finely or shred it using a mandolin.
- Add all the ingredients except for 1 tbsp hot oil and baking soda to the cabbage and mix well.
- Heat oil in a wok, frying pan or karai over medium heat.
- When the oil is hot drop a bit of the batter into the oil. If it comes up immediately, the oil is ready.
- Add 1 tbsp of the hot oil and baking soda into the batter. Mix well using a spoon.
- Pick about a teaspoonful of the batter with your four fingers and using your thumb slide it into the hot oil gently. Repeat till you have 6 to 8 bhajias or pakoras in the oil.
- If you can't use your fingers to drop the batter into the hot oil, then use two spoons. Scoop up with one and with the other slide the batter it into the hot oil. Check out the video.
- Lower the heat and fry the bhajias, turning them around frequently till they are golden brown in colour.
- Remove them into a colander using a slotted spoon.
- Increase the heat to medium and repeat with the remaining batter.
- Serve hot bhajias with your favourite chutney , chilli sauce or tomato ketchup.
Notes
- Replace the onion with chopped capsicum.
- Use fresh coriander or spinach instead of fenugreek .
- Adjust the taste of chillis according to your preference.
- Add water to the batter as required. If the yogurt is thick, you will need the mentioned quantity. If yogurt is watery you may need less.
- Don't allow the batter to rest, make the bhajia or pakora immediately. If you allow it to rest, the vegetables will give out water, making the batter too soft.