Cabbage Fritters For Blog Hop Version 2

I cant believe time has flown by so quickly. Its 6 months since i started blogging and i ve met some wonderful gourmets across the globe thru blogging and Radhika s Blog Hop. We ve had a wonderful hop in the first version and now we are in the second. This week i ve been paired with Archana of the Mad Scientist s Kitchen. Hopping through her blog was a complete hoopla for me. Some unique recipes find a place in her blog. Her Kokum Sherbet and Pumpkin Salad caught my attention. Bookmarked them. I picked the Cabbage Fritters for the blog hop and oh my !!! What a sensation it was. We loved every bit of it. Thanks to Archana. I ve tweaked the recipe a little to suit our taste but the idea of using cabbage itself is very novel.

Prep Time: Under 30 mins
Cook Time: Under 20 mins
Source: Archana of the Mad Scientist s Kitchen.
Serves 2

What you need?

Cabbage chopped thinly and long 1and ½ cups

For the coating:

Besan 6 tbsp
Rice flour 2 tsp
Red chilli powder 1 tsp

I couldnt resist them at all!!

Jeera powder ½ tsp
Dhania powder ½ tsp
Turmeric powder ½ tsp
Water ½ cup
Oil 1 tsp
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.

And this goes to Blog Hop Wednesdays version 2, New Year New Dish

Comments

Roshni says

January 12, 2012 at 1:18 pm

Never made bajji/pakoda with cabbage. will try. happy to follow you

FoodLovers says

January 12, 2012 at 7:48 am

nice click n yum recipe

Rajani says

January 12, 2012 at 4:31 am

Yum yum!

Aarthi says

January 11, 2012 at 5:04 pm

YUMMO..Thanks for the recipe..This looks mouthwatering..I have bookmarked it.. Aarthi http://yummytummy-aarthi.blogspot.com/
Archana says

January 11, 2012 at 12:50 pm

Thanks dear. These are my favourite too. In case you do not use cooked daal use soda. Sorry I did not mention that ever.

Priya says

January 11, 2012 at 10:36 am

Super crispy fritters,feel like munching some.

Priya Sreeram says

January 11, 2012 at 7:38 am

aaha- to savour it with a cuppa-looks yum !

pinksrecipediary says

January 11, 2012 at 7:28 am

Anusha would be happy to have this plate and start munching on them……You can make pakoras with half shredded cabbage and half sliced onions..u will get hooked to its taste…..U have a lovely space dear

Radhika says

January 11, 2012 at 7:18 am

It is indeed a deep fried delight and love it with hot cutting chai.

PriyaVaasu says

January 11, 2012 at 6:51 am

Perfect with a hot cuppa!!!!!Love it!!!

Kalpana Sareesh says

January 11, 2012 at 6:44 am

very yumm n crispy cabbage fritters beautiful clicks..

Kalyani says

January 11, 2012 at 11:28 am

super yum ! next time use 1/2 tsp of whole dhaniya seeds (or may be coarsely ground ones) in the batter along with some saunf, am sure you would love it even more ! Kalyani <a href="Sizzling%20Tastebuds" rel="nofollow">Sizzling Tastebuds</a> <a href="http://itsnotmadrasi.blogspot.com/2012/01/magic-mingle-1-excitement-begins.html" rel="nofollow">Magic Mingle challenge

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