chinese Cabbage vada,
Remember the kitchen challenge days, when no dish seems possible because something is missing. Doesn’t it bring out the creative cook in us. well this was what I cooked up when one of my in-laws turned up. Not only did my guest appreciate it, her granddaughter liked the dish so much that she asked me for the recipe. 🙂
Ingredients
1 cup cabbage shredded lengthwise.
2 tsp maida
3 tsps rice flour
3 tsps jowar
3 finely chopped green chillies.
Finely diced ginger 1 inch.
6 pods of garlic
1 tsp soya sauce
½ tsp vinegar
Oil to deep fry.
METHOD
- Sieve all the flours in a large bowl and mix.
- Sauté ginger, garlic, green chillie, add in tomato sauce, saya sauce, and vinegar sauté for a minute.
- Pour this into the mixture of flour.
- Add in the cabbage and add in water to make it dropping consistency (same as pakoda)
- Deep fry in hot oil.
Serve hot with tomato sauce.
