The secret is in the spices. Crispy pancakes delight with their taste

These Indian cabbage pancakes are a real explosion of crunchiness and flavor. Each bite delights with its light, golden crust and distinctive spices. The secret to their perfect consistency is the use of natural moisture from the cabbage, which gives them a fantastic crunch while maintaining a compact texture. They are addictive, easy to make and go great with your favorite sauces, making them great for any occasion. Once you try it, you will definitely come back to this recipe.

Ingredients:

• 750 g white cabbage,
• white onion,
• 6 green chili peppers,
• 360 g of chickpea flour,
• 2-3 tablespoons of chopped coriander,
• a teaspoon of grated ginger root,
• a teaspoon of red pepper flakes,
• a teaspoon of ajvar (optional),
• a pinch of turmeric powder,
• 1/2 teaspoon of ground cumin,
• 2.5 tablespoons of rice flour,
• sun,
• oil for frying.

How to do it:

Finely chop the cabbage with a sharp knife or using a shredder. Sprinkle with a teaspoon of salt, mix and set aside for 15 minutes for the vegetable to release its juice.

Put finely chopped onion, coriander and seedless chili pepper (also finely chopped) into a second large bowl. If you prefer a milder taste, replace the chili with classic sweet pepper. Then add grated ginger root, red pepper flakes, turmeric, cumin, ajvar, rice flour and a pinch of salt. Mix everything thoroughly, then add the squeezed cabbage and mix again. Finally, add chickpea flour and 2 tablespoons of oil. Mix the mass thoroughly to make it compact (preferably by hand).

Heat the oil in a large frying pan, take portions of the cabbage dough with a spoon and place them on the pan to form pancakes. Fry over medium heat on both sides until golden brown. Then place on a plate lined with a paper towel to drain excess fat.

Serve Indian cabbage pancakes hot with your favorite dipping sauces.

Source: Terazgotuje.pl