If you love the spicy pattani masala sold near beaches and bus stands, this recipe is for you! This easy green peas masala gives the same roadside flavor using simple ingredients available at home.

Introduction to Roadside Green peas masala

Street Style Masala Pattani is a popular South Indian roadside snack loved for its spicy, tangy and flavorful taste. This pattani masala is commonly sold near beaches, bus stands and street corners.
With simple ingredients and the right masala balance, you can recreate that exact roadside flavor at home. This recipe is perfect as an evening snack or even as a side dish for chapati and dosa.

If you like street style recipes, check my other below recipes

• Marina beach milagai bajji
• Masala Corn
• Quick chicken fry
• Street style kaara pori

Here are some easy evening snack recipes for you

• Masal Vadai
• Roasted Foxnuts
• Vegetable cheese balls
• Soya chunks Fry
• Crispy Cauliflower fry

Recipe video for Roadside green peas masala

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For recipes in Tamil – Just Samayal (detailed videos) with english description. Check my video for easy understanding

Lets see the needed ingredients and the preparation method with step wise pictures

Ingredients

• Dry green peas – 1 cup
• Cloves – 3
• Salt – little
• Water – as needed to cook green peas

For masala

• Onion – 1 big
• Tomato – 1 big
• Green chili – 1
• Mint leaves – little
• Ginger garlic paste – 1 tsp
• Chilli powder – 3/4 tsp ( or adjust to your spiciness)
• Coriander powder – 1/2 tsp
• Cumin powder – 1/2 tsp
• Garam masala – 1/2 tsp
• Turmeric – little
• Salt – as per taste
• Chat masala – less than 1/4 tsp
• Lemon juice – little
• Coriander leaves for garnishing
• fried corn flakes for taste

Preparation Method

I have given the preparation method with simple step by step instructions

Step 1: Cook the Peas

Soak dried peas for 8 hours. Pressure cook with salt and cloves until soft but not mushy. the water should be enough just to cover the green peas.

Step 2: Prepare the Masala

Add the onion, tomato, green chilli and the mint leaves to a blender or mixie jar and grind to a smooth paste adding little water.

Now Heat oil in a pan and add this ground masala and the ginger garlic paste and
cook until raw smell goes.

Step 3: Add Spices

Once the raw smell of ginger garlic paste goes off, add the spices – chilli powder, coriander powder, turmeric powder, cumin powder, garam masala and salt. Cook until oil separates slightly. Check if the green peas in the pressure cooker is cooked nicely by pressing one or 2 green peas. if it can be easily crushed by your finger, then it is fully cooked.

Step 4: Combine

Add cooked peas with little cooking water.
Mix well and simmer for 5–7 minutes until thick and masala coats well. Add the chat masala now.

Step 5: Finishing touch

Sprinkle the coriander leaves.
Add lemon juice for street style tangy taste.
Serve hot with some corn flakes mixture!!!

Tips for Perfect Street Style Taste

• Slightly mash some peas to get thicker texture.
• Add little extra chilli powder for authentic roadside spice.
• A pinch of chaat masala gives beach-style flavor.
• Cook in iron kadai for better taste and color.

Serving Suggestions

• Serve as evening snack
• Top with chopped onion and coriander
• Serve with chapati or bread
• Can also be used inside sandwich or rolls

Storage

Store in refrigerator for up to 2 days. Reheat and adjust consistency with little water.

Printable recipe for Roadside green peas masala

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Roadside green peas masala

Street Style Masala Pattani is a popular South Indian roadside snack loved for its spicy, tangy and flavorful taste. This pattani masala is commonly sold near beaches, bus stands and street corners. With simple ingredients and the right masala balance, you can recreate that exact roadside flavor at home. This recipe is perfect as an evening snack or even as a side dish for chapati and dosa.

Course Snack

Cuisine Indian, South Indian, tamil nadu

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 300kcal

Author Akila

Ingredients

• Dry green peas – 1 cup
• cloves – 3
• Salt – little
• Water – as needed to cook green peas
• Onion – 1 big
• Tomato – 1 big
• Green chili – 1
• Mint leaves – little
• Ginger garlic paste – 1 tsp
• Chilli powder – 3/4 tsp or adjust to your spiciness
• Coriander powder – 1/2 tsp
• Cumin powder – 1/2 tsp
• Garam masala – 1/2 tsp
• Turmeric – little
• Salt – as per taste
• Chat masala – less than 1/4 tsp
• Lemon juice – little
• Coriander leaves for garnishing
• fried corn flakes for taste

Instructions

Step 1: Cook the Peas

• Soak dried peas for 8 hours. Pressure cook with salt and cloves until soft but not mushy. the water should be enough just to cover the green peas.

Step 2: Prepare the Masala

• Add the onion, tomato, green chilli and the mint leaves to a blender or mixie jar and grind to a smooth paste adding little water.
• Now Heat oil in a pan and add this ground masala and the ginger garlic paste and
• cook until raw smell goes.

Step 3: Add Spices

• Once the raw smell of ginger garlic paste goes off, add the spices – chilli powder, coriander powder, turmeric powder, cumin powder, garam masala and salt. Cook until oil separates slightly. Check if the green peas in the pressure cooker is cooked nicely by pressing one or 2 green peas. if it can be easily crushed by your finger, then it is fully cooked.

Step 4: Combine

• Add cooked peas with little cooking water.
• Mix well and simmer for 5–7 minutes until thick and masala coats well. Add the chat masala now.

Step 5: Finishing touch

• Sprinkle the coriander leaves.

  Add lemon juice for street style tangy taste.

  Serve hot with some corn flakes mixture!!!

Video

Notes

Slightly mash some peas to get thicker texture.
Add little extra chilli powder for authentic roadside spice.
A pinch of chaat masala gives beach-style flavor.
Cook in iron kadai for better taste and color.

Frequently Asked Questions (FAQ)

1. Can I use fresh green peas?
Yes, you can use fresh or frozen green peas instead of dried peas.

2. Can I make it less spicy?
Reduce chilli powder according to your preference.

3. Is this same as sundal?
No, sundal is usually dry and mildly spiced. This masala pattani is thicker and more gravy-based.

The post Roadside Green Peas Masala | Easy Pattani Masala Recipe appeared first on Learning-to-cook.

How to make drumstick leaves pakoda | Moringa leaves pakoda

Drumstick leaves pakoda | Moringa leaves pakoda is an easy tea time snack which is very crispy and tastes awesome.

With very less ingredients you can make this crispy drumstick leaves pakoda | Moringa leaves pakoda in just 10 minutes of time.

If you have more drumstick leaves then you can make these pakoda instead of always making the drumstick poriyal. These turns out very crispy and can even be stored in an airtight container for 4 to 5 days.

What are the Health benefits of Drumstick leaves or the Moringa leaves

Drumstick leaves which is also called as Moringa leaves is very rich in iron content. Below are some of its health benefits

• Moringa leaves contains proteins, Calcium, Magnesium which helps to improve your stamina and boosts your immunity
• it is an excellent source of anti oxidants
• helps to keep the diabetes under control
• lowers cholesterol level and hyoer tension
• very good source of iron content
• Helps in loosing weight
• Controls constipation
• improves lactation and helps to meet the nutrient requirements during pregnancy and breast feeding period

you can check the other benefits of moringa leaves here.

With pleanty of benefits, you should try different recipes made with moringa leaves. Some are below

• Moringa soup
• Moringa leaves masala chappathi
• Drumstick leaves rasam
• Moringa leaves masal vadai

If you love snack recipes, then do check the other below recipes

• Idli pakoda
• Rice pakoda
• Egg cutlet
• cabbage pakoda
• Potato rava fingers

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed videos).

Ingredients to make pakoda

• Drumstick leaves / moringa leaves – 1 cup
• Gram flour – 1 to 1 1/4cups
• Rice flour – 1/4 cup
• Corn flour – 1 tbsp
• salt – as req
• fennel seeds – 1 /2 tbsp
• cumin seeds – 1/2 tbsp
• chilli powder – 1/2 tbsp (or adjust as per tour spice level)
• turmeric powder – 1/4 tsp
• green chilles – 2 finely chopped
• ginger garlic paste – 1/2 tbsp
• curry leaves – handful
• coriander leaves – handful
• hot oil or ghee – 2 tbsp
• water – enough to make a dough
• oil – for frying

Step by step instructions to prepare this Drumstick leaves pakoda | Moringa leaves pakoda recipe

Lets see the step wise pictures to make the Moringa leaves pakoda.

Prepare the mixture

In a big bowl add the moringa leaves.

Add the gram flour and the rice flour.

include the cornflour, salt, cumin and fennel seeds. Fennel seeds are optional, but gives a nice taste.

now add the powders – chilli ppwder, turmeric powder and the finely chopped green chillies.

also add the handful of fresh coriander leaves and handful of curry leaves.

In order to get the perfect crispiness, add the hot oil or the ghee. Adding ghee gives a nice flavor too. Alao include the ginger garlic paste at this stage. You can also add the crushed ginger and garlic.

Mix everything well adding water little by little.

try to make a smooth dough as shown below.

Fry the pakodas

Heat enough oil in a wok in medium flame. Once the oil is hot enough, take small portion from the dough and drop it in the hot oil.

Likewise, add the whole dough in batches. Fry them in medium flame alone and while frying, keep rotating them for even frying. Once the ssshhh sounds subsidies, remove from oil. Filter the excess oil using a kitchen tissue.

tasty and super crispy pakoda are ready.

You can store these pakodas in a air tight container and it will be good definitely for 4 to 5 days.

Tasty Drumstick leaves pakoda | Moringa leaves pakoda are ready to be served.

Recipe to make Moringa Leaves Pakoda

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Drumstick leaves pakoda | Moringa leaves pakoda

Drumstick leaves pakoda | Moringa leaves pakoda is an easy and healthy tea time snack which can be prepared in just 10 minutes of time.

Course Snack

Cuisine Indian

Keyword drumstick leaves pakoda, Moringa leaves pakoda, moringa leaves recipes, murungai keerai pakoda, pakoda recipes

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

0 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 100kcal

Author Akila

Ingredients

• Drumstick leaves – 1 cup
• Gram flour – 1 to 1 1/4cups
• Rice flour – 1/4 cup
• Corn flour – 1 tbsp
• salt – as req
• fennel seeds – 1 /2 tbsp
• cumin seeds – 1/2 tbsp
• chilli powder – 1/2 tbsp or adjust as per tour spice level
• turmeric powder – 1/4 tsp
• green chilles – 2 finely chopped
• ginger garlic paste – 1/2 tbsp
• curry leaves – handful
• coriander leaves – handful
• hot oil or ghee – 2 tbsp
• water – enough to make a dough
• oil – for frying

Instructions

Prepare the mixture

• In a big bowl add the moringa leaves.
• Add the gram flour and the rice flour.
• include the cornflour, salt, cumin and fennel seeds. Fennel seeds are optional, but gives a nice taste.
• now add the powders – chilli ppwder, turmeric powder and the finely chopped green chillies.
• also add the handful of fresh coriander leaves and handful of curry leaves.
• In order to get the perfect crispiness, add the hot oil or the ghee. Adding ghee gives a nice flavor too. Alao include the ginger garlic paste at this stage. You can also add the crushed ginger and garlic.
• Mix everything well adding water little by little.
• try to make a smooth dough as shown below.

Fry the pakodas

• Heat enough oil in a wok in medium flame. Once the oil is hot enough, take small portion from the dough and drop it in the hot oil.
• Likewise, add the whole dough in batches. Fry them in medium flame alone and while frying, keep rotating them for even frying. Once the ssshhh sounds subsidies, remove from oil. Filter the excess oil using a kitchen tissue.
• tasty and super crispy pakoda are ready.

Video

Notes

check the below notes

Notes

1. Adding corn flour is optional, but it gives the crispiness to the pakoda.
2. you can add either oil or ghee, which also gives extra crispiness to the pakoda.
3. If you want you can add the onion cut lengthwise.

The post Drumstick leaves pakoda | Moringa Leaves Pakoda appeared first on Learning-to-cook.

Aloo samosa | potato samosa | urulaikizhangu samosa recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Aloo Samosa | potato samosa | Urulaikizhangu samosa recipe

Who can’t resist tasting this hot hot spicy potato masala stuffed samosas??.. i am a samosa lover and love to have it with any kind of chutneys. Normally samosa are served with dates chutney or the green chutney ( mint chutney ) or even with chilli sauce.

These home made samosa are always best and i feel they taste better than the store bought ones and it also saves our money.

If you have not tried making samosa at home, then I must tell you, its time for you to try it at home, as it is very simple and easy. Also it gives a full satisfaction to you as you prepare them as a healthier version.

These samosas are the best tea time snack or the evening snack or great for any kind of party too. Also if you are a snack love, then do check the below snack recipes from my website.

• Vegetable Cutlet
• Veg cheese balls
• Masala corn
• Cauliflower fry
• Crispy baby corn fry

You can check my full collection of evening snacks recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes)and for recipes in Tamil – Just Samayal (detailed vieos).

Some frequently asked questions before preparing the samosas

Here I have given some frequently asked questions regarding the aloo samosa | potato samosa | urulaikizhangu samosa. If you have any other questions, then do ask in comment section.

Which flour is best for making Samosa?

This aloo samosa | potato samosa | urulaikizhangu samosa is actually made with all purpose flour ( maida flour ), but you can also make the dough with wheat flour, the difference being the wheat flour dough makes a denser pastry sheets compared to the maida flour. But both gives a great taste to the samosas.

Can the samosa be made in advance?

Yes definitely you can make them well in advance. Prepare the dough, make the pastry sheets and prepare the filling. Stuff the filling and keep them in a zip lock back or a freezer safe container. Whenever you need them, thaw for about 15 min and fry them. Like this, you can keep them refrigerated for about 15 to 20 days.

How long can i keep the cooked samosa?

I personally prefer not to keep the cooked samosa for more than two days. Actually we finish them when as and when we prepare it.

Can the samosa be baked?

Yes, samosa can be baked. But you need to increase the oil in the dough if you need to get the best result as that of the fried ones. I personally prefer that frying the samosa in oil gives a best result.

Recipe to make Aloo Samosa | Potato Samosa

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Aloo Samosa | potato samosa | urulaikizhangu samosa recipe

Aloo Samosa | potato samosa | urulaikizhangu samosa recipe is the potato masala stuffing in the home made wrapping sheets.

Course Snack

Cuisine North Indian

Keyword Aloo samosa, potato samosa, samosa recipes

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Resting Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 5

Calories 500kcal

Author Akila

Ingredients

• To prepare dough
• All purpose flour/maida – 2 cups
• Carom or cumin seeds – 1/4 tsp
• Salt as per taste
• Ghee or oil – 2 tbsp + 1/ 2 tsp
• Water – 1/2 cup
• To prepare filling
• Oil – 2 tbsp
• Cumin seeds – 1 tsp
• Fennel seeds- 1 tsp
• Ginger paste- 1 tsp
• Garlic paste- 1 tsp
• Green chilli- 1 or 2 finely chopped
• Frozen green peas- 1 cup
• Boiled potato- 3 med size
• Salt – as per taste
• Chilli powder- 1 tsp
• Coriander powder- 1/2 tsp
• Garam masala- 1 tsp
• Dry mango powder- 1 tsp
• Turmeric powder- 1/4 tsp
• Coriander leaves- for garnishing
• To fry
• Oil – enough to fry the samosas

Instructions

Prepare the dough

• In a bowl add 2 cups of maida ( all purpose flour).
• To this add the carom seeds or the ajwain (omam in tamiand if you don’t have ajwain seeds, then replace them with the cumin seeds and a pinch of asafoetida. Here I have added cumin seeds only. Also include the required amount of salt.
• Now add 2 tbsp of ghee. The ghee or clarified butter gives a very nice flavor to the dough. if you don’t like the clarified butter or the ghee then you can replace the ghee with the oil.
• Mix the dough with the oil or the ghee adding half a cup of water little by little.
• Prepare a smooth and thick dough.
• Thick and firm dough is formed.
• Slightly rub the dough with half a teaspoon of oil in order to avoid drying. Allow to rest for about 20 minutes.
• While the dough is resting, you can start preparing the masala.

Masala (Potato StuffinPreparation

• Now let’s prepare the stuffing for the samosa. In order to prepare the stuffing for the samosa, in a pan add 2 tbsp of oil and once the oil is hot, add the cumin seeds and the fennel seeds.
• Also add the finely chopped green chilies and ginger garlic paste.
• Sun Temple under the rock smell of the ginger garlic paste goes off.
• Now add the frozen green peas and the boiled and smashed potatoes.
• After adding the potatoes, fry for about a minute, add the Masala powders like chili powder, coriander powder and the required amount of salt.
• Also add the little bit of turmeric, dry mango powder and the Garam masala.
• Combine the Masala Well and cook the frozen peas and the potatoes well with the masala.
• Once all the Masala are perfectly cooked, add some chopped coriander leaves and allow the Masala to cool down completely.

Prepare the cone

• Now let’s start preparing the cone for the samosa. Pick a lemon sized ball from the resting dough.
• Place the lemon sized ball in a clean surface or on a chapati maker plate and flatten them like a chapati.
• The pastry sheet should neither be too thick nor too thin.
• Now cut the pastry sheet into half and fold the upper half to the middle corner as shown.
• Fold.the lower corner of the pastry sheet so that it forms a cone shape.
• Fill in the masala or the prepared stuffing inside the cone.
• Close the edges firmly with little water so that no stuffings comes outside.

Frying the samosa

• Add enough oil to fry the samosas. Add the samosa in batches like 2 to 3 at a time and fry them for about 12 to 15 min in low to medium flame.
• Somasa crust becomes light brown and crispy. Now you can remove the samosa from oil.
• Filter oil and remove them.
• Tasty Aloo samosa or the potato samosa is ready to be served.
• Serve it with tomato sauce or the green chutney.

Video

Notes

Check the below notes

Ingredients to make the samosa

Lets see the list of ingredients for the aloo samosa or the potato samosa.

To prepare dough

• All purpose flour/maida – 2 cups
• Carom or cumin seeds – 1/4 tsp
• Salt as per taste
• Ghee or oil – 2 tbsp + 1/ 2 tsp
• Water – 1/2 cup

To prepare filling

• Oil – 2 tbsp
• Cumin seeds – 1 tsp
• Fennel seeds- 1 tsp
• Ginger paste- 1 tsp
• Garlic paste- 1 tsp
• Green chilli- 1 or 2 finely chopped
• Frozen green peas- 1 cup
• Boiled potato- 3 med size
• Salt – as per taste
• Chilli powder- 1 tsp
• Coriander powder- 1/2 tsp
• Garam masala- 1 tsp
• Dry mango powder- 1 tsp
• Turmeric powder- 1/4 tsp
• Coriander leaves- for garnishing

To fry

• Oil – enough to fry the samosas

Step by step instructions to make the Samosa

Lets see the step by step instructions

Prepare the dough

In a bowl add 2 cups of maida ( all purpose flour).

To this add the carom seeds or the ajwain (omam in tamil) and if you don’t have ajwain seeds, then replace them with the cumin seeds and a pinch of asafoetida. Here I have added cumin seeds only. Also include the required amount of salt.

Now add 2 tbsp of ghee. The ghee or clarified butter gives a very nice flavor to the dough. if you don’t like the clarified butter or the ghee then you can replace the ghee with the oil.

Mix the dough with the oil or the ghee adding half a cup of water little by little.

Prepare a smooth and thick dough.

Thick and firm dough is formed.

Slightly rub the dough with half a teaspoon of oil in order to avoid drying. Allow to rest for about 20 minutes.

While the dough is resting, you can start preparing the masala.

Masala (Potato Stuffing) Preparation

Now let’s prepare the stuffing for the samosa. In order to prepare the stuffing for the samosa, in a pan add 2 tbsp of oil and once the oil is hot, add the cumin seeds and the fennel seeds.

Also add the finely chopped green chilies and ginger garlic paste.

Sun Temple under the rock smell of the ginger garlic paste goes off.

Now add the frozen green peas and the boiled and smashed potatoes.

After adding the potatoes, fry for about a minute, add the Masala powders like chili powder, coriander powder and the required amount of salt.

Also add the little bit of turmeric, dry mango powder and the Garam masala.

Combine the Masala Well and cook the frozen peas and the potatoes well with the masala.

Once all the Masala are perfectly cooked, add some chopped coriander leaves and allow the Masala to cool down completely.

Prepare the cone

Now let’s start preparing the cone for the samosa. Pick a lemon sized ball from the resting dough.

Place the lemon sized ball in a clean surface or on a chapati maker plate and flatten them like a chapati.

The pastry sheet should neither be too thick nor too thin.

Now cut the pastry sheet into half and fold the upper half to the middle corner as shown.

Fold.the lower corner of the pastry sheet so that it forms a cone shape.

Fill in the masala or the prepared stuffing inside the cone.

Close the edges firmly with little water so that no stuffings comes outside.

Frying the samosa

Add enough oil to fry the samosas. Add the samosa in batches like 2 to 3 at a time and fry them for about 12 to 15 min in low to medium flame.

Somasa crust becomes light brown and crispy. Now you can remove the samosa from oil.

Filter oil and remove them.

Tasty Aloo samosa or the potato samosa is ready to be served.

Serve it with tomato sauce or the green chutney.

Notes

• For a healthier version of samosa, you can use wheat flour instead of maida. But the crust would be little bit thicker than the maida one.
• You can use chicken or egg for a non Vegetarian stuffing along with the potatoes.
• Also you can bake the samosa, but i prefer frying for a crispier crust.

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The post Aloo Samosa | Potato Samosa | Urulaikizhangu Samosa appeared first on Learning-to-cook.

Cabbage pakoda | cabbage pakora recipe is the Indian fritters recipe in which cabbage is mixed with onion, gram flour and deep fried in oil.

 

Cabbage pakoda | Cabbage pakora recipe with easy step by step instrucitons for your easy understanding and learning.

How to make Cabbage Pakoda | Cabbage Poakodi

Cabbage Pakoda or Cabbage pakora is an easy evening snack. My hubby, bought 1 kg of big cabbage last week. After scolding him for buying so much big cabbage, i prepared cabbage sambar, cabbage poriyal, but still i had another 1/2 kg of cabbage.

So while browsing for some recipes, i saw this cabbage pakora in one of the site and tried the same method, as we do for onion pakora. It came out as a crispy snack and I am happy that I finished my cabbage finally. I normally prepare the cauliflower pakora or the crispy cauliflower fry as evening snack and this cabbage pakora has now become one of our family favorite .

 

Step by step instructions to make cabbage fritters

 

Ingredients

• Cabbage – 1.5 cups
• Small Onion / shallots – 1/2 cup (chopped finely)
• Besan flour – 3/4 cup
• Rice flour – 1/2 cup
• Corn flour – 1 tsp
• Chilli powder – 1.5 tsp
• Turmeric powder – 1/5 tsp
• Baking soda – 3 pinch
• Green chillies – 2 finely chopped
• Coriander leaves – 3 tbsp (chopped)
• Curry leaves – 2 tbsp (chopped)
• Fennel seeds – 1 tsp
• Salt – as per taste
• Oil – for frying
• Water – as needed or around 5 tbsp ( for sprinkling )

 

 

Method

1. Chop the cabbage lengthwise. Add the ingredients from Cabbage to salt and mix them together.

4. Serve it hot with a cup of tea or coffee. Any mint chutney or tomato sauce would be a great accompaniment.

Easy Cabbage Pakoda / Cabbage Pakora is ready for evening snack

 

Recipe for making cabbage pakoda

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Cabbage Pakoda | Cabbage Pakora | Cabbage Fritters

Course Snack

Cuisine Indian

Keyword cabbage fritters, cabbage pakoda, cabbage pakora

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 400kcal

Author Akila

Ingredients

• Cabbage – 1.5 cups
• Small Onion / shallots – 1/2 cup chopped finely
• Besan flour – 3/4 cup
• Rice flour – 1/2 cup
• Corn flour – 1 tsp
• Chilli powder – 1.5 tsp
• Turmeric powder – 1/5 tsp
• Baking soda – 3 pinch
• Green chillies – 2 finely chopped
• Coriander leaves – 3 tbsp chopped
• Curry leaves – 2 tbsp chopped
• Fennel seeds – 1 tsp
• Salt – as per taste
• Oil – for frying
• Water – as needed or around 5 tbsp ( for sprinkling)

Instructions

• Chop the cabbage lengthwise. Add the ingredients from Cabbage to salt and mix them together.
• Sprinkle little water tsp by tsp and mix them well, until they form a dough like consistency as shown bellow. Leave it for 5 min to rest.
• Heat the oil in medium flame. Take little portion of the pakoda dough and fry in the oil. Do the same for the rest of the dough. When the pakoda becomes light brown in colour on all the sides, remove from oil and filter the excess oil.
• Serve it hot with a cup of tea or coffee. Any mint chutney or tomato sauce would be a great accompaniment.

*Post first publised on April 19th 2014. Updated with recipe.

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