Cabbage Pakodi Curry | Crispy cabbage pakodi | Crispy Spicy Cabbage 65 | Andhra Style

Video Index: 0:00 – Introduction 0:07 – Preparing chili – garlic mixture 0:30 – Preparing pakodi batter 1:15 – frying pakodi 1:43 – frying nuts and curry leaves 2:13 - Mixing all together Cabbage pakodi curry | Crispy cabbage pakodi | Cabbage fry | Cabbage 65 Preparation time: 15 min Cooking time: 20 min Waiting time: 15 min Serves: 4 Stays good for 2 - 3 days Ingredients: • Cabbage – 500 g • Garlic – 5 • Red chili powder – 2 tsp + 1 tsp • Salt – 1 tsp + 1 tsp • Oil – deep frying • Cashew nuts – 15 • Peanuts – 15 • Curry leaves – 3 twigs • Corn flour – ½ cup • Chickpea flour – ¼ cup • Water – ¼ cup and may needed little more. Method: 1. In a mixi jar add garlic, red chili powder, salt and grinde it. If you grinde it slightly it will become powder or if you make it grinde it more if will become paste. Both are good to go. 2. Chop cabbage into small pieces. 3. To chopped cabbage, add corn flour, chickpea flour, chili powder, salt. Press and mix it. 4. Now add water to it. Mix well and leave it for 15 min. 5. In a pan add oil for deep frying and bring it to piping hot. 6. Now slowly drop cabbage as pakodis and fry till crisp and golden brown. 7. Likewise fry remaining batter, cashew nuts, peanuts and curry leaves. 8. Mix all pakodies, cashew nuts, peanuts, and curry leaves. 9. Crush and mix it with pakodi. 10. Now add garlic chili mixture and mix all together. 11. If properly cooked, it stays good for 2 – 3 days. 12. Enjoy cabbage pakodi with sambar or rasam or buttermilkrasam with rice. Note: step 3 & 4 – if water is added more accidently add same combination of flours and mix again. Always adjust spices as per your taste. Please subscribe, watch, try, share and like. This will help us in producing more videos like this. Facebook -   / cookwithmanasa   Instagram -   / cookwithmanasa   #Cabbagepakodicurry #crispycabbagepakodi #cabbagefry #Cabbage65