Cabbage bonda Recipe
Cabbage bonda is a deep-fried snack made with shredded cabbage, gram flour (besan), and spices. It's crunchy at the outdoor and soft inner — ideal for a wet night with a cup of chai.
Elements:
1 cup finely shredded cabbage
1/2 cup besan (gram flour)
2 tablespoons rice flour (for extra crispness)
1–2 inexperienced chilies (finely chopped)
Half of teaspoon ginger (grated)
1/4 teaspoon turmeric powder
Half of teaspoon purple chili powder
A pinch of hing (asafoetida)
Salt to taste
A few curry leaves (chopped)
Clean coriander leaves (chopped)
Water as wanted
Oil for deep frying
Instructions:
Prepare Batter: In a blending bowl, add shredded cabbage, besan, rice flour, green chilies, ginger, turmeric, chili powder, hing, salt, curry leaves, and coriander.
Blend well: combine the whole lot. Allow the cabbage release moisture. Upload a touch water best if needed to make a thick, sticky batter. The consistency ought to be tight enough to maintain form while scooped.
Warmth Oil: warmness oil in a deep pan or kadai over medium flame.
Form Bondas: wet your fingers barely and take small portions of the combination. Shape more or less into balls or drop spoonfuls without delay into the oil.
Fry: Fry in batches till golden brown and crisp, turning every now and then for even cooking. Take away and drain on paper towels.
Serving Tip:
Serve warm with coconut chutney, inexperienced chutney, or ketchup. High-quality loved fresh with tea or coffee.
Tip: you may additionally add a pinch of baking soda for additonal fluffiness or finely chopped onions for added flavor.
Cabbage bonda is a crunchy, pleasant deal with — easy to make and usually a success!
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