Cabbage Pakora

Cabbage Pakora is a delightful Indian snack that combines shredded cabbage with chickpea flour and spices, creating a crispy and flavorful treat. This low-carb version is perfect for those seeking a healthier alternative without sacrificing taste.

Ingredients

• Cabbage - 200 grams, finely shredded
• Chickpea flour (besan) - 50 grams
• Rice flour - 20 grams
• Green chili - 1, finely chopped
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon
• Salt - 1 teaspoon, or to taste
• Fresh coriander leaves - 2 tablespoons, chopped
• Water - as needed for batter
• Oil - for frying

Steps

1. In a mixing bowl, combine the finely shredded cabbage, chickpea flour, rice flour, chopped green chili, cumin seeds, turmeric powder, red chili powder, salt, and chopped coriander leaves.
2. Gradually add water to the mixture to form a thick batter that coats the cabbage without being too runny.
3. Heat oil in a deep frying pan over medium heat. To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle and float up.
4. Once the oil is hot, carefully drop spoonfuls of the cabbage batter into the oil, ensuring not to overcrowd the pan.
5. Fry the pakoras until they are golden brown and crispy, about 4-5 minutes, turning occasionally for even cooking.
6. Remove the pakoras with a slotted spoon and place them on paper towels to drain excess oil.
7. Serve hot with mint chutney or yogurt dip.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in fiber which aids digestion and promotes a feeling of fullness.

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