Cabbage Pakoras

Directions

1. 1
   Put the chickpea flour, rice flour, salt, coriander, chilli powder, turmeric and cumin in a large mixing bowl and whisk together.
2. 2
   Add the cabbage, onion and fresh red chilli and mix together.
3. 3
   Measure 150ml (1/3 US cup) of water a little at a time, stirring until you have a thick, batter coating the cabbage- you might not need all of the water. Leave to rest for 10 minutes.
4. 4
   Prepare the oil in your deep fat fryer or a large, high-sided saucepan. It’s no more than one third full to allow for safe expansion during heating and cooking.
5. 5
   Heat the oil to 180C (355F) or until a little bit of batter dropped into the oil bubbles.
6. 6
   Lower large spoonfuls of batter into the oil. Only cook 3-4 pakora at a time so that you don’t overcrowd the pan.
7. 7
   Fry for 3 minutes until crisp and golden, turning gently as needed.
8. 8
   Lift from the pan using a slotted spoon or straining spoon and place on a plate lined with kitchen paper to allow the oil to drain.
9. 9
   If you like, you can place the drained pakora on a baking sheet in a low oven to stay hot and crisp while you fry the rest of the batch.