Prep Time: Under 30 mins
Cook Time: Under 20 mins
Source: Archana of the Mad Scientist s Kitchen.
What you need?
Cabbage chopped thinly and long 1and ½ cups
For the coating:
Besan 6 tablespoon
Rice flour 2 teaspoon
Red chilli powder 1 teaspoon
|I couldnt resist them at all!!|
Jeera powder ½ teaspoon
Dhania powder ½ teaspoon
Turmeric powder ½ teaspoon
Water ½ cup
Oil 1 teaspoon
Salt to taste
Oil for deep frying
How to make it?
In a large mixing bowl, place all the dry ingredients together and combine well.
Add the cabbage to this and combine again.
Let it rest for about 20 mins. Archana recommends resting it for an hour at least. But i dint have the patience.
After 20 mins, add water to the mixture gradually and start binding.
The batter must be a little water than the usual chapathi dough. It should not be runny. Check for seasoning at this stage and adjust accordingly.
Now heat oil in a wok. Make sure the oil is not smoking hot. Heat up the oil just like you would for making Pooris.
Now , drop the coated cabbage in the oil in little lumps. Fry them till golden brown by turning every now and then on a low medium flame.
Enjoy with a cuppa hot tea and a magazine. Trust me, it was sheer bliss.
Note: I dint use the cooked dal Archana used. I was not very confident about that .
And they turn soft after they cool down. They taste best when fried just before eating and eaten hot.