Cabbage Wrap Pakora In Gujarati | Snacky Ideas by Amisha Doshi | Sanjeev Kapoor Khazana

Mixed sauted veggies stuffed in a cabbage leaf, battered and fried.

CABBAGE WRAP PAKORA

Ingredients

8 cabbage leaves, blanched
¾ cup gram flour (besan)
1 tablespoon oil + for deep-frying
1-2 green chillies, finely chopped
1 inch celery, finely chopped
2-3 tablespoons finely chopped babycorn
¼ medium purple cabbage, chopped
3 tablespoons finely chopped mixed zucchini (yellow and green)
¼ cup finely chopped mixed capsicums (green, red and yellow)
2 tablespoons green gram (moong dal)
50 grams tofu, finely chopped
Salt to taste
Crushed black peppercorns to taste
¼ teaspoon chaat masala
A pinch of sugar
1 teaspoon soy sauce
1 teaspoon vinegar
2 tablespoons Jain schezwan sauce
6-7 fresh coriander stems, finely chopped

Method

1. Heat sufficient oil in a kadai.
2. To prepare stuffing, heat 1 tablespoon oil in a non-stick pan. Add green chillies and celery and sauté for 30 seconds.
3. Add coriander stems and sauté. Add babycorn and sauté till light golden brown. Add purple cabbage and mixed zucchini and sauté for 1 minute.
4. Add mixed capsicums, green gram, tofu, salt, crushed peppercorns, chaat masala, sugar, soy sauce, vinegar and schezwan sauce, mix and cook for 2 minutes.
5. Add coriander leaves and mix well. Transfer in a bowl and cool.
6. Put a portion of stuffing in the center of each cabbage leaf and wrap.
7. Take gram flour in a bowl. Add salt and some water and mix to make a thick batter.
8. Apply some batter on the edges of the wraps to seal.
9. Add some more water to the batter and mix well to make it semi-thick. Add 1 tablespoon hot oil and mix well.
10. Dip each wrap in the batter, put in hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
11. Serve hot with tomato ketchup.

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