Cabbage, Onion and Spring Onion Pakoras

Make a smooth yet a thick and a fluffy batter with all the ingredients mentioned except the last two. Use water only as required. Do not use much of it. Otherwise the batter tends to become watery.

Now comes the most important part of all. Do not fry them immediately. Give this batter a standing time of at least 30 minutes. This ensures melt in mouth and absolutely delicious Pakoras without the use of Baking Soda.

Deep fry small balls of the batter dropped in hot Oil on a medium high heat. Fry until they are perfectly golden brown and done on both the sides. Serve them piping hot with any dip of your choice.