This recipe started with 5 kg / 10 lb grated cabbage which takes up a lot of space in our fridge. I had been rescued from flying away after a pilot cooking job in which I was involved. My idea was that Luise could make cabbage out of it (she's the family master). But even after Luise made two massive jars of jugs, we had plenty of cabbage, and every time I opened the fridge, that cabbage looked down at me. Until last weekend when Luise and the kids left for Denmark and I had a Pakora whore suddenly and I realized this was the perfect opportunity to use some of these sprouts.
If you haven't tried it before, it's an Indian deep snack that can be made in many varieties, but flour and spices are usually the basis of the batter. It is brilliant in its simplicity and if you go for spices, they are usually popular with children as well.
You usually mix the water with chickpea flour to make the batter, but because I used cabbage, carrot and zucchini, which all release very liquid when grated, I used the liquid and a little water. My theory is that by taking so much moisture from the vegetables, you get a crunchier end result. And it makes more sense to use their own liquid instead of draining the liquid from the grated vegetables first and then adding water.
I've tried two different versions of cooking here, one fried in oil and one baked in the oven. You can see both versions in the photo below. The fried version (with a flat surface) is definitely more crispy when eaten hot, but the baked version (with black nigella seeds on top) is not that far behind. Luise prefers baking because it is healthier and I lean toward the fried because it is more crispy and crispy.
I asked a little question about the kind of sauce that would come out and after the results were split, I went for three different sauces 🙂 A fresh mint and coriander sauce, a tufted rhubarb chutney and a creamy yogurt sauce. Obviously you don't have to do it all.