Vegan Pakoda

Ingredients 

• 2 medium onion peeled
• 150 grams cabbage
• 1 medium potato unpeeled
• 1 medium tomato
• 2 green chillies
• Rock salt (sendha namak) to taste
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 3 tablespoons fresh coriander leaves chopped
• 2½ tablespoons peanuts powder
• ½ cup gram flour (besan)
• Green chutney to serve

Method

1. Finely chop onions. Finely chop cabbage and transfer both the vegetables into a large bowl.
2. Finely chop potato, tomato and green chillies and transfer them into the same bowl.
3. Add rock salt, turmeric powder, coriander powder, coriander leaves, peanut powder and gram flour and mix well.
4. Heat sufficient water in the base half of a steamer, line the perforated container to be kept over it with a banana leaf. Take small portions of the mixture, shape into logs and place them on the banana leaf. Cover and steam for 10-15 minutes.
5. Insert the tip of the knife in the pakodas and if it comes out clean then take them off the heat. Allow them to cool down to room temperature.
6. Preheat the oven to 200˚C. Line a baking tray with parchment sheet.
7. Break the pakodas into small portions and place them on the baking tray. Keep the tray in the preheated oven and bake for 25-30 minutes or till they turn brown and crisp.
8. Transfer them onto a serving tray and serve hot with green chutney.