Welcome, reader, and thanks for stopping by! I have recently started my vegan journey and resumed writing about my food experiences after a real long lapse! The shift in my lifestyle and attitude will surely be reflected in my blog. I am glad that my pleasure won't cause pain to another sentient being, a non-human person. I regret that I did not understand speciesism earlier. Better late than never! By the way, I usually don't follow a recipe!
minutes on small flame (depending on the size of the frying pan, how many
pakoras you can fry at a time)
How to prepare:
Shred the cabbage.
Add salt and sugar (and turmeric powder) to the besan
and mix very well.
Add water little by
little to this mixture of besan and salt to make a thick paste.
[Or you can add the
salt (and turmeric powder) to the water and after the salt is dissolved in it, add this water to
besan to make the paste. But do not add salt after mixing besan and water
because salt will not mix uniformly in a paste.]
Now mix this paste and
shredded cabbage, shredded onion, and finely chopped chilies all very well
Make small flat circular shapes, like tiny pan cakes and dip fry them
over low flame. Serve hot with puffed rice (muri).
Note: While frying you
have to make sure that the cabbages are cooked soft enough but not over-fried or
burnt. If you have a big pan, you can fry all the pakoras at one go. If your
pan is smaller, the cooking time will increase.
If you prefer using less oil, you can also go for shallow fry. Then, make your pakoras
flat and turn them over while frying to make sure that they are well cooked
from both sides.