Cabbage pakoras (i.e. fritters) top my list of easy-to-make-tasty appetizers. I wanted to try baking them instead of frying and to my surprise they turned out great! I like these pakoras crisp with very little flour and water. Extra flour can be added to make them softer.
Baked Cabbage Pakoras (Fritters)
(makes 15 pakoras)
Preparation time: 20 minutes
Cooking time: 20 – 30 minutes
1.5 cups cabbage, finely chopped
1 cup chickpea flour/besan
1 tbsp ginger, grated
1 tbsp curry leaves, finely chopped
2 tbsp cilantro, finely chopped
A pinch of asafoetida/hing
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp carom seeds/ajwain
Salt to taste
1 tbsp oil
Mix all of the above mentioned ingredients except oil in a mixing bowl. Sprinkle enough water to make the mixture sticky.
Line a baking tray with aluminum foil and apply a thin layer of oil on the surface. Drop small portions of the cabbage mixture on the aluminum foil. Spray oil on the arranged portions to prevent them from drying up during the baking process.
Bake in a pre-heated oven at 375F for 25 – 30 minutes until the pakoras turn golden brown.