Today’s recipe is Carom leaf and cabbage fritters. It is super easy and so thought of sharing the recipe too. Since it is deep fried, I make it sparingly. You are going to love this recipe as addition of carom leaves to cabbage fritters recipe is a nice healthier alternative without any sacrifice in flavour.
Cabbage Fritters Recipe Enriched with Carom Leaves:
Carom leaves have a very pungent flavour! I have plenty of carom leaves in my garden. I keep trying different recipes to use these flavourful carom leaves. This recipe is one of those successfully tried and tested recipes. Cabbage fritters are used as a side dish to be served with dal.
Made of besan and corn flour or rice flour, cabbage fritters are very tasty and yummy! This is a normal recipe of cabbage fritters, to which I added carom leaves. The addition of carom leaves gave the dish a whole new taste and flavour all together.
For those, who have carom leaves available can try this recipe. If you are looking only for cabbage fritters, all you can do is avoid the carom leaves and go ahead with the rest of the recipe.
Cabbage and carom leaf fritters serve as the best side dish to any kind of dal or sambar with steaming hot rice. The pungent taste of the carom leaves along with the mildness of the cabbage gives this cabbage fritters recipe the wonderful taste.
step by step carom leaf and cabbage fritters or cabbage pakoda or cabbage pakora recipe:
- Shredded carom leaves - ½ cup
- Shredded cabbage - 1 cup
- Finely chopped chillies - 5
- Besan - ¼ cup
- Corn flour - 2 tbsp
- Salt as per taste
- Oil for deep frying
- Take the shredded cabbage in a mixing bowl.
- Add salt, chopped green chillies and toss. Keep aside for half an hour.
- The cabbage releases water after adding salt. We are not using any water to this recipe. We make use of the water in the cabbage to make a mixture.
- Now add half of the corn flour and besan to this and mix. Do not squeeze the cabbage.
- Mix using finger tips. Add more flour if you think it is runny.
- Add the shredded carom leaves and mix. The mixture should be neither too thick nor too thin.
- Heat oil for deep frying. Once the oil is hot, drop small dumplings into the hot oil.
- Fry till golden brown and transfer to a kitchen tissue.
** If you do not want to add corn flour, substitute with the same amount of rice flour.
*** I try to avoid food colour as much as possible in my recipes, thus the colour of the fritters is golden brown. You can add food colour if you want.