CABBAGE CRISP is another name for ‘’Bandhakopir bora’’. Bora in Bengali is pakora. Though I am adding some unusual things to the crisp. It tests, good. You can enjoy this as a tea time snack or can enjoy with simple white ‘’that’’ or rice and dal. Let’s not talk too much and see the recipe for my first ever CABBAGE CRISP recipe.
¼ th cabbage finely chopped
2 whole onion chopped
Curry leaves on handful
Culantro handfull or Cilantro or coriander leaves
2 tsp soaked chana dal
1 to 1.5-inch ginger
3 to 4 chopped green chilly
3 to 4 tsp besan or chickpea flour
Salt as required
Oil for frying
Combine the veggies and leaves and add salt( a little bit).
Mix well all the ingredients and squeeze a little bit, it will make the mixture little soft.
Leave the mixture for 5 minutes.
Add besan little by little, do not add water the natural water from the mixture is enough.
Heat oil in a kadhai or deep bottom pan
Take some mixture and make it a little bit flat and deep fry them till turns golden brown.
Fry in a high to medium flame otherwise it will not cook fully.
Serve the Caggabge crisp with lemon and tomato sauce.
Make this recipe at home and let me know how you liked it by commenting below.