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Recipe Contributed by
Mrs. Swati Sarkar
Bangalore, India
Ingredients:
Bandha Kopi/Cabbage - 2 cups finely
chopped
Onion – 1 coarsely chopped
Dhonepata/Cilantro – ½ cup coarsely chopped
Green Chillies - 2, chopped
Rice Flour - 4 tsp
Besan (Gram Flour) – 10 tsp
Posto (Poppy seeds) - 1 tsp
Baking Powder – ½ tsp
Salt - To taste
White Oil – 1 ½ cup since it requires deep frying
A rice plate greased with preheated oil to place cutlets before frying
Preparation:
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Wash the bandha kopi or cabbage half an hour
before chopping so that the water drains off.
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Add the remaining ingredients (except oil) to
the chopped Bandha Kopi or Cabbage. Note: Do not add water.
Keep in mind the mixture
should be more like dough. Prepare this mix just before frying.
-
Make small balls and flatten them between your
palms so that they look like cutlets.
-
Place the cutlets on a greased rice plate.
Cooking Procedure:
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Heat oil in a kadhai. Make sure the oil is
very hot. However, turn the heat to medium-low before adding the
cutlets.
-
Add the cutlets to oil so that they are
completely dipped in oil. Fry on medium-low flame so that the inside of
the cutlet gets thoroughly cooked.
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After they are cooked,
fry till golden brown in medium
or high flame and remove on to a paper towel to drain excess oil.
Serving Suggestions:
Serve with rice and dal. A crunchy and
delicious side item for a good lunch menu. Tastes good with evening tea on
a chilled evening.
Tips and Comments:
While frying any pakoda, try to fry it
in low flame till it gets cooked, and then raise the heat, so that the
pakoda will be perfectly cooked with perfect color. Add baking powder to
any pakoda to make it crunchier.
I am a Bengali lady, working in an MNC as such residing in Bangalore presently. Love to cook, design & stitch, remodeling the
interiors, reading and lots more.
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