Ingredients:
- 2 cups finely shredded cabbage
- 1/2 cup chickpea flour (besan)
- 2 tbsp rice flour (optional, for extra crispiness)
- 1-2 green chilies, finely chopped
- 1-inch piece ginger, grated
- 2-3 garlic cloves, minced (optional)
- 1/4 tsp turmeric powder
- 1/2 tsp cumin seeds
- 1/2 tsp red chili powder
- A pinch of asafoetida (hing)
- 2 tbsp chopped coriander leaves
- Salt, to taste
- Oil, for deep frying
Instructions:
1. Prepare the Cabbage:
- Wash and finely shred the cabbage. Pat it dry with a kitchen towel to remove excess water.
- Squeeze lightly if needed—too much moisture will make the vadas soggy.
2. Make the Batter:
- In a large mixing bowl, combine the shredded cabbage, chickpea flour, rice flour, green chilies, ginger, garlic, turmeric powder, cumin seeds, red chili powder, hing, coriander leaves, and salt.
- Mix well. The mixture should hold together when pressed; if too dry, add 1-2 tsp water. If too wet, add a little more chickpea flour.
3. Shape the Vadas:
- Take small portions of the mixture and shape them into small round patties or balls. Flatten slightly for even frying.
4. Fry the Vadas:
- Heat oil in a deep pan over medium heat.
- Once hot, carefully drop the vadas into the oil, a few at a time. Avoid overcrowding.
- Fry until they turn golden brown and crispy on all sides, about 4-6 minutes.
- Remove with a slotted spoon and drain excess oil on paper towels.
5. Serve:
- Serve hot with green chutney, tamarind chutney, or ketchup.
Tips & Tricks:
1. Moisture Control:
o Make sure the cabbage is not too wet; otherwise, the vadas will be soggy and won’t crisp up.
2. Crispiness:
o Adding a bit of rice flour helps make the vadas crispier. You can also deep-fry at medium heat for even cooking.
3. Spice Variations:
o You can add grated carrot, cabbage stem, or finely chopped bell peppers for extra flavor and nutrition.
o For extra heat, add a pinch of crushed black pepper or chili flakes.
4. Healthy Option:
o Instead of deep-frying, you can shallow fry or bake the vadas at 200°C (400°F) for about 15-20 minutes until golden, flipping halfway.
5. Serving Idea:
o Serve as an evening snack with tea, or as a starter for parties.
o You can also pair them with sambar or curd rice for a South indian twist.
These Cabbage Vadas are crunchy, savory, and full of flavor. They’re a fantastic way to use cabbage in a snackable form and are loved by both kids and adults. 🥬✨
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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