The ingredient list for this Cabbage pakoras recipe may not be immediately familiar to you, but they are all readily available these days. You may not use very much ajwain, but it is one of the essential flavours here. When it’s called for, it’s worth having on hand. Try these savoury snacks with tamarind chutney or even ketchup!
½ medium onion, thinly sliced
375 mL (1½ cups) red or green cabbage, shredded
250 mL (1 cup) besan (aka gram flour or chickpea flour)
30 mL (2 Tbsp) rice flour
15 mL (1 Tbsp) coriander powder
5 mL (1 tsp) cumin powder
10 mL (2 tsp) chile powder (or 1 serrano chile, finely chopped)
1.2 mL (¼ tsp turmeric powder
10 mL (2 tsp) chaat masala
5 mL (1 tsp) salt – or to taste
5 mL (1 tsp) ajwain seeds (aka ajma or omum)
Oil for frying
Heat two inches of vegetable oil in a deep, heavy bottomed pot over medium. Mix all the dry ingredients, and then toss the onion and cabbage until they are entirely coated. Then add a bit of water at a time, and stir with a fork. You want to create a paste out of the dry ingredients that is thick and clings to the vegetables. Don’t add so much water that it is a runny batter.
When the oil is hot (you can test with some of the paste – it should bubble and rise to the surface right away), carefully drop tablespoon-sized quantities of the cabbage mixture in, and fry until golden brown. You will want to turn them several times so they fry evenly. Lift them out and drain on kitchen towel.
