CABBAGE - HALF

firstly, in a large bowl take ½ cabbage. make sure to shred the cabbage slightly thin

1

SALT - HALF TSP

add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala and ½ tsp salt

2

SQUEEZE & MIX

squeeze and mix well making sure everything is well combined

3

BESAN - HALF CUP

now add ½ cup besan, ½ cup rice flour and ¼ cup cornflour

4

WELL COMBINED

mix well making sure the flour is coated well to the flour.

5

HOT OIL - 2 TBSP

further, pour 2 tbsp hot oil over the mixture and mix well. pour oil makes the pakoda crispy.

6

HOT OIL

now taking a small ball sized mixture and drop in hot oil

7

HOT OIL

deep fry keeping the flame on medium.

8

DRAIN OFF

stir occasionally, until the pakoda turns golden brown and crisp. drain off over kitchen paper to remove excess oil.

9

READY TO EAT

finally, enjoy lachedar cabbage pakoda with dahi lahsun chutney

10

HUNG CURD - 1 CUP

firstly, in a small bowl take 1 cup hung curd

11

GREEN CHUTNEY 

add 2 tbsp green chutney, 2 clove garlic, ¼ tsp chilli flakes, ¼ tsp pepper and ¼ tsp salt.

12

CREAMY CHUTNEY

mix well until the chutney turns to a silky smooth consistency. finally, enjoy dahi garlic chutney with pakoda or kebab

13

READY TO EAT

cabbage pakoda is ready with dahi garlic chutney

14