1¼ cup besan (gram flour)
3 tablespoon rice flour
1½ teaspoon chilli powder or paprika
a pinch of hing/asafoetida
2 teaspoons salt
½ cup cabbage, sliced into thin long strips
½ cup potatoes, finely chopped
½ onion, finely chopped
¼ cup fresh coriander, chopped
2 teaspoon green chillies, finely chopped
¾ to 1 cup water
oil, for deep frying
coriander chutney, to serve
Mix together the besan (gram flour), rice flour, chilli powder, asafoetida and salt in a bowl.
Add the cabbage, potatoes, onions, green chilies and coriander and mix the vegetables with the flour mixture. Slowly start adding water to make a semi solid batter. Remember that, as the batter sits, the veggies will release more water, so it’s important to add just enough water till you don’t have any dry lumpy flour.
Heat the oil in a pot or kadhai. Fry the pakoras in hot oil on medium flame for about 3 minutes. Then reduce the heat to low to let the potatoes cook properly.
Fry the pakoras till they are crisp and golden brown. Take them out with a slotted spoon and drain them on kitchen paper.
Serve hot with green chutney.
Tip: you can use other vegetables such as cauliflower florets, spinach, brinjal, methi or fenugreek leaves. Also, you can omit the rice flour if it is not easily available and just use gram flour for making the pakoras.