Cabbage Fritters (Pakora) in Spicy Gravy

Step 1: Prepare the Cabbage

Take one medium-large cabbage. Using a traditional boti, thinly shred the cabbage. Collect the shredded cabbage in a plate.

Step 2: Wash the Cabbage

Transfer the shredded cabbage to a bowl of water and wash it thoroughly. Drain the water and collect the washed cabbage.

Step 3: Prepare Fritter Mixture

Add 1 cup of chickpea flour (besan) to the washed cabbage. Then add 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp cumin powder, 0.5 tsp nigella seeds, 1 tsp salt, 2-3 chopped green chilies, and 0.5 cup finely chopped onions. Mix all the ingredients thoroughly by hand until a cohesive batter forms.

Step 4: Fry the Cabbage Fritters

Place a kadai (wok) on the chula (clay stove) and light the fire. Add about 2 cups of cooking oil and heat it. Once the oil is hot, take small portions of the cabbage mixture, form them into flat patties, and carefully place them into the hot oil. Fry the fritters in batches, flipping them occasionally, until they are golden brown and crispy on both sides. Remove the fried fritters from the oil and set aside on a plate.

Step 5: Prepare the Gravy Base

In the same kadai with the remaining oil (or add more if needed, about 0.25 cup total), add 0.5 tsp nigella seeds and let them splutter. Add 1 cup of finely chopped onions and sauté until they turn golden brown. Add 1 tbsp grated ginger and cook for 1 minute.

Step 6: Add Spices and Tomatoes to Gravy

Add 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp cumin powder, 1 tsp coriander powder, and 1 tsp salt to the pan. Mix well and cook the spices for 2-3 minutes until fragrant. Add 2-3 slit green chilies and 1 cup chopped tomatoes. Continue to cook, stirring occasionally, until the tomatoes soften and the oil begins to separate from the masala.

Step 7: Simmer the Gravy with Fritters

Pour 2-3 cups of water into the kadai and bring the gravy to a boil. Once boiling, carefully add the fried cabbage fritters into the simmering gravy. Gently stir to coat the fritters with the gravy and let it simmer for 5-7 minutes, allowing the fritters to absorb the flavors.

Step 8: Garnish and Serve

Finally, sprinkle 0.25 cup of fresh chopped coriander leaves over the gravy. Gently stir once more. Remove the kadai from the chula and transfer the Cabbage Fritters in Spicy Gravy to a serving dish.

• Ensure the oil is hot enough before frying the fritters to prevent them from becoming soggy.

• Adjust the amount of green chilies and red chili powder according to your spice preference.

• Do not overcrowd the pan while frying the fritters; fry them in batches for even cooking.

• Add other finely chopped vegetables like carrots or potatoes to the fritter mixture for added flavor and nutrition.

• For a richer gravy, add a tablespoon of cashew paste or coconut milk.