Cabbage Pokoda Recipe

Cooking Directions

• STEP 1.In a bowl, mix shredded cabbage, gram flour, rice flour, chopped onions, green chilies, ginger-garlic paste, and spices.
• STEP 2.Add water gradually to make a thick batter.
• STEP 3.Heat oil in a deep pan for frying.
• STEP 4.Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy.
• STEP 5.Remove the pokodas from the oil and drain excess oil on a paper towel.
• STEP 6.Serve hot with mint chutney or ketchup.

Cooking Tips

• Make sure the cabbage is finely shredded to ensure even cooking.
• You can add chopped spinach or grated carrots to the batter for added nutrition.
• Do not overcrowd the pan while frying the pokodas, as it may affect the cooking process.

Storage and Serving

• Cabbage Pokodas are best served hot and fresh.
• You can store the leftover pokodas in an airtight container at room temperature for up to 2 days.
• Reheat the pokodas in a preheated oven or air fryer for a few minutes before serving.