Cabbage Bonda

How to Prepare

1. Grate 2 medium cabbages finely and squeeze out excess water using a clean cloth.
2. In a large mixing bowl, combine grated cabbage
3. 2 cups besan (gram flour)
4. 1/2 cup rice flour
5. 2 tsp red chili powder
6. 1 tsp turmeric powder
7. 2 tsp cumin seeds
8. 4 finely chopped green chilies
9. 1/2 cup chopped coriander leaves, and salt to taste.
10. Add water gradually (about 1-1.5 cups) to form a thick batter that can hold shape when dropped into oil.
11. Heat oil in a deep frying pan over medium heat until it reaches 350°F (175°C).
12. Drop spoonfuls of batter into the hot oil, frying 6-8 bondas at a time to avoid overcrowding.
13. Fry for 3-5 minutes or until golden brown and crispy, turning occasionally for even cooking.
14. Remove bondas using a slotted spoon and drain excess oil on paper towels.
15. Serve hot with coconut chutney or tomato ketchup.