Cabbage Pakoda

Ingredients

• ½ cup Besan (gram flour)
• 2 tablespoons Rice flour
• 1 teaspoon Red chili powder
• ½ teaspoon Kasoori methi (Dried fenugreek leaves)
• Salt to taste
• 2 Green chilies chopped finely
• 2 tablespoons Cilantro or coriander leaves finely chopped
• 1 tablespoon Mint leaves finely chopped **optional
• ¼ cup Red onion chopped
• 1 cup Cabbage chopped
• ⅓ cup Water
• Oil for deep frying pakoda

Instructions 

1. Take besan and rice flour in a bowl.
2. Add rest of the pakoda ingredients except water and oil. Mix well.
3. Before you add water to make batter, heat oil in pan on medium heat for deep frying.
4. Also line a plate with paper towel and keep it aside.
5. Add water little a time and make medium-thick consistency batter.
6. Using your hand, drop spoonful of batter into the hot oil.
7. Fry till it becomes golden brown and crispy from all the sides. Keep moving with slotted spatula for even browning.
8. Once fried, remove it using spatula and also drain excess oil.
9. Use prepared paper towel lined plate, so it will absorb extra oil.
10. Similarly fry the next batch