YOU NEED

½ cup of green cabbage, finely shredded.

½ cup of red cabbage, finely shredded

1 cup of chickpea flour (aka besan flour or garbanzo flour)

1 tablespoon of curry powder (I use Clive of India)

1 teaspoon of onion powder

1 -2 cloves of garlic, peeled and minced

½ teaspoon of fresh minced ginger

3/4 cup coriander, washed, drained and roughly chopped

1 red bullet chilli, deseeded and finely sliced

water

1/2 teaspoon of salt

YOU DO

Heat a medium pan of oil on the stove top until it is hot enough for deep frying.

Put the curry powder in a dry pan and dry roast it on a low to medium heat for a couple of minutes, then put it in a large bowl.

Sauté the ginger and garlic in the same pan in small amount of oil for a minute or 2 and put in the bowl with the ginger.

Add the chickpea flour, onion powder, chilli, coriander and salt into the bowl with the garlic and ginger mix. Add the water and stir well to combine. Then keep adding water a little at a time until the batter is thick but you can still whisk it. You don’t want a runny batter.

Add the cabbage to the batter and mix them until they are well combined.

Using a tablespoon pick up blobs of the batter and place carefully in the oil until golden brown. Repeat until all the batter is gone. Place on draining paper and serve. I like to serve them straight away.

Serve as a starter or a snack or with steamed rice and loads of fresh raw salad and your favourite dipping sauce.

Servings: Makes 10 plus pakoras.

Time: Takes about 2o minutes

Freezing: Not suitable.