Ingredients

• 1 medium sized- Cabbage (Green/Purple)
• 2 medium sized - Potatoes, boiled and mashed.
• 1/4 tsp - Garam masala powder
• A pinch of baking soda
• 1 cup - Garbanzo bean flour (besan)
• 1 tsp- Ground cumin (jeera powder)
• 1 tsp - Ground coriander (dhania powder)
• 1 tsp - dried fenugreek leaves (methi leaves)
• 1/2 tsp- crushed carom seeds (ajwain)
• 1/2 tsp- Paprika (red chilli powder)
• 1 tsp - Salt or to taste
• 1 tbsp - Peeled and finely minced /ground ginger
• 1/2 cup- Water
• 2 - 3 cups- Oil to fry
• 4-5 sprigs - Cilantro.

How to Make Cabbage Leaf Pakodas

• Cut the cabbage into two halves and boil in water - either in the microwave or on the stove - for 5-7 minutes.
• Add a pinch of baking soda to retain the colour of the cabbage.
• Now separate the leaves and drain the water.
• Sift the besan in a bowl and mix with jeera, dhania, methi, carom seeds and red chilli powder. Add salt and water to make a thick paste.
• Add hot oil to the batter just before dipping the pakodas.
• Now add garam masala, ginger, a pinch of salt, and chopped coriander leaves to the mashed potatoes.
• Take a cabbage leaf and spread some mashed potato evenly on it. Cover this with another leaf.
• Now roll the whole thing together.
• Dip this into the thick batter. Keep aside.
• Repeat for all the leaves.
• Heat oil in a wok/skillet over high and deep fry all the pakodas.