Tuesday, January 7, 2014
Cabbage Bhajia/ Gobi Bhajji/ Cabbage Pakora
Arctic wind has been the word for past few days. It's sweeping in US in its' brutal cold grip. Too cold is what I used to complain. Now I don't know what else to say because "too cold" doesn't seem to do justice. But what we can do is to stay warm and have hot pakoras or bhajia's. When your cold afternoon is filled with chat-pata snacks, all the cold day blues runs away.
Prep Time: 15 min | Cooking Time: 15 min | Serves: 4
Cabbage/ Gobi - 2 Cups Shredded fine
Coriander - handful
Ajawain - 1 tsp.
Besan - 1 Cup
Turmeric - 1/2 tsp.
Chili Powder - 2 tsp.
Garam Masala Powder - 1/2 tsp.
Baking Soda/ Ino Fruit Salt - 1 tsp.
Salt - 1/2 tsp.
Vegetable Oil - 4 Cups to deep fry
Method of Preparation:
~ Mix all the ingredients except Vegetable oil meant for frying. Keep it aside, since the vegetable will leave some water.
~ In a deep frying pan, heat oil. Meanwhile check the mixture to make sure you can form little balls which doesn't hold shape once you put it back. If you think it's too thick mixture, add few tablespoons of water and mix.
~ Oil is ready for deep frying when a small amount of mixture is dropped in the oil, it immediately sizzles and floats back up.
~ With your hand carefully drop small golf size ball amount into the hot oil. Be CAREFUL not to splatter the oil by dropping too high. Continue to to fill the frying pan.
~ Once they turn golden, turn on the other side and let it cook. Take out the cooked bhajia's with a slotted spoon and lay it out on paper towel to soak extra oil.
~ Serve it immediately with ketchup/ Chutney.