Cabbage Pakodas

• 200 g cabbage, chopped
• 2 tablespoons graham flour
• 14 cup mint leaf, chopped
• 14 cup curry leaf, chopped
• 12 teaspoon ginger paste
• 12 teaspoon garlic paste
• 12 teaspoon red chili powder
• 14 teaspoon curry powder
• 14 teaspoon coriander powder
• 200 ml oil
• salt
• 3 slices cucumbers, to garnish
• 3 slices carrots, to garnish

1. In a bowl combine all the ingredients except the oil.
2. Mix well, then add some water to the mixture to make a paste and keep aside.
3. Note: Only if water is required, add it.
4. If you find the mixture is already moist and paste-like, there is no need to add water.
5. Shape the mixture into equal sized balls (pakodas).
6. Heat oil in a wok.
7. Add the pakodas and deep fry on medium heat until they become brownish in colour.
8. Drain on clean kitchen paper towels.
9. Transfer to a serving plate, garnish with cucumber and carrot and serve hot with chutney or tomato ketchup.

cabbage, graham flour, mint leaf, curry leaf, ginger paste, garlic, red chili powder, curry powder, coriander powder, oil, salt, cucumbers, carrots

Taken from www.food.com/recipe/cabbage-pakodas-176079 (may not work)