SNACK VARIETIES - CABBAGE PAKODA

CABBAGE PAKODA :

THINGS NEEDED :

Bengalgram flour (kadalaimaavu)  - 2 cups,  raw rice flour - 1 cup,  cabbage - 1 cup,   green chillies -  2 nos., salt,  red chilli powder - 3 tspns,, curry leaves, asafoetida powder - little,   ghee - 1 tablespn, oil for frying.

PREPARATION :

1.   chop cabbage and spread it in a bowl.
2.   Add on top of it 2 cups bengalgram flour and 1 cup rice flour.
3.  Add salt and red chilli powder 3 spoons and asafoetida powder  on top of it.
4.   Add finely chopped green chillies and curry leaves.
5.   Heat 1 tablespoon ghee and pour it on the mix.
6.   Mix once well and then sprinkle water little by little.  Adding too much water will spoil the      
       taste of pakoda.  Water should be added to a consistency where lumps can be formed only   
      when you gather  it and the mix is not at all sticky.  This is more important.
7.   Heat oil and test if it is heated properly by sprinkling little mix.
8.   Take the mix in small lumps, slightly press without proper shape and fry in oil.
9.   Flame should be kept in medium.  When it turns slightly brown take it out.