Cabbage Schezwan Fritters | How to make Cabbage Schezwan Fritters

By sana Tungekar  |  10th Jul 2016  |  
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  • Cabbage Schezwan Fritters, How to make Cabbage Schezwan Fritters
Cabbage Schezwan Frittersby sana Tungekar
  • Prep Time

    25

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

80

0





Video for key ingredients

  • Schezwan Sauce

About Cabbage Schezwan Fritters Recipe

Very tasty, crispy fritters using Cabbage and schezwan sauce. Great on a rainy day and quick for unexpected guests.

Cabbage Schezwan Fritters, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Cabbage Schezwan Fritters is just mouth-watering. This amazing recipe is provided by sana Tungekar. Be it kids or adults, no one can resist this delicious dish. How to make Cabbage Schezwan Fritters is a question which arises in people's mind quite often. So, this simple step by step Cabbage Schezwan Fritters recipe by sana Tungekar. Cabbage Schezwan Fritters can even be tried by beginners. A few secret ingredients in Cabbage Schezwan Fritters just makes it the way it is served in restaurants. Cabbage Schezwan Fritters can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Cabbage Schezwan Fritters.

Cabbage Schezwan Fritters

Ingredients to make Cabbage Schezwan Fritters

  • 1 half kg Cabbage fresh and juicy green
  • Half to 1 cup wheat flour
  • 1 tbpn gram flour/ besan
  • 3-4 tbpn schezwan sauce
  • 1-2 green chillies
  • 1 tsp Salt
  • 1 tsp red chilli powder
  • Pinch of baking powder/baking soda
  • Oil for Deep frying
  • Coriander leaves - a small bunch

How to make Cabbage Schezwan Fritters

  1. Fine chop cabbage.
  2. Wash well and drain well in colander.
  3. Add salt and red chilli powder.
  4. Mix in the schezwan sauce.
  5. Chop green chillies and chopped coriander leaves.
  6. Now add half cup wheat flour.
  7. Add 1 tbsp besan.
  8. Mix well into the bhajia dough.
  9. Add the pinch of soda and check the dough.
  10. If little wet, slowly add more wheat flour and salt, little more schezwan sauce.
  11. Make pakoda consistency.
  12. Heat oil to fry and drop fritters to fry crisp.
  13. Fry crisp in hot oil and drain.
  14. Enjoy hot and crisp with any chutney or sauce of your choice.

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