Servings - 2

Ingredients: 

• 1 cup cabbage 

• 1 teaspoon salt 

• 3/4 cup onion 

• 5-6 curry leaves 

• 2 green chillies 

• 1/4 cup coriander 

• 1/4 teaspoon turmeric  

• 1/2 teaspoon carom seeds 

• 1 teaspoon chilli powder 

• 1 teaspoon ginger-garlic paste 

• 3 tablespoons cornstarch 

• 1/4 cup rice flour 

• 3/4 cup besan/gram flour 

• Oil   

Yoghurt Mint Sauce/Chutney/Dip:  

• 2 greens chillies 

• 2 tablespoons coriander 

• 2 tablespoons mint 

• Salt to taste 

• 1/2 teaspoon brown sugar 

• 2 tablespoons water 

• 1 cup hung curd/greek yoghurt  

 Method: 

1. Rinse the cabbage and shred it into thin pieces. 

2. Transfer the shredded cabbage into a strainer and add 1/2 teaspoon of salt to drain excess water.  

3. Add onions to the cabbage and mix well. 

4. Allow the mixture to rest for a few minutes to release more water. Do not discard the water; you can use it if the pakora batter becomes too thick. 

5. Transfer the cabbage-onion mixture to a large bowl. 

6. Add curry leaves, green chillies, coriander, turmeric, carom seeds, chilli powder, ginger-garlic paste, cornstarch, and rice flour to the bowl. 

7. Gradually add besan/gram flour, squeezing and mixing well to ensure thorough incorporation. 

8. Heat sufficient oil in a pan and drop 1-1 1/2 tablespoons of the pakora mixture into the hot oil. 

9. Deep fry the pakoras on medium heat, flipping them until they turn golden brown and crisp. 

10. Drain excess oil by placing the fried pakoras on kitchen paper.  

Yoghurt Mint Sauce/Chutney/Dip:  

1. Crush green chillies, coriander, mint, salt, and brown sugar in a blender or using a mortar and pestle. 

2. Add water to the crushed mixture and mix well. In a small bowl, take 1 cup of hung curd and strain the crushed paste into it. 

3. Mix well until the chutney reaches a silky smooth consistency.  

4. Enjoy the pakoras with the yoghurt mint sauce.