Crispy Cabbage Pakoda

Crispy Cabbage Pakoda Recipe with a Secret Ingredient. Indulge in the delightful crunch of Crispy Cabbage Pakoda, a quick and easy snack that combines the goodness of cabbage, green chili, onion, and a burst of flavor from ginger-garlic paste. The secret to achieving the perfect crispiness lies in the addition of a tablespoon of piping hot oil to the instant bonda mix batter. With no need for water, let the natural moisture from the veggies work their magic.

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Ingredients:
– 2 cups finely shredded cabbage
– 1 small onion, finely chopped
– 2 green chilies, finely chopped
– 1 tablespoon ginger-garlic paste
– 2 cups instant bonda mix
– 1 tablespoon very hot oil
– Oil for deep frying

Instructions:

1. **Prepare the Vegetables:**
– In a bowl, combine finely shredded cabbage, chopped onion, green chilies, and ginger-garlic paste. Mix well.

2. **Create the Batter:**
– Gradually add instant bonda mix to the vegetable mixture. Ensure that the veggies are well coated.
– The key to crispiness: Pour a tablespoon of very hot oil into the batter and mix thoroughly. This step enhances the crunchiness.

3. **Heat the Oil:**
– Heat oil in a deep fryer or a heavy-bottomed pan for deep frying. The oil should be hot but not smoking.

4. **Form Pakodas:**
– Take spoonfuls of the batter and carefully drop them into the hot oil. Fry in batches to avoid overcrowding.

5. **Fry to Perfection:**
– Fry the pakodas until they turn golden brown and crisp. Ensure they are cooked evenly by turning them occasionally.

6. **Drain and Serve:**
– Once the pakodas achieve a beautiful golden color, remove them from the oil and place them on paper towels to drain excess oil.

7. **Serve Hot:**
– Enjoy these crispy Cabbage Pakodas immediately with your favorite chutney or sauce. They make for a perfect snack or appetizer.

Tip: Customize the level of spiciness by adjusting the quantity of green chilies according to your taste.

Indulge in this crispy delight that’s quick to make and perfect for satisfying those snack cravings.