Thool Pokada

One of my favorites ever! With a hot cup of tea on a lazy Evening, you couldn't make me stop munching these delicacies. Bits of fried curry leaves and  some cashew bits thrown in make this snack irresistible!

Ingredients:

Besan flour (kadalamavu) -      3/4 cup

Rice flour                                  2 tbsp.

Chopped Spinach                       ½ cup

Nicely Shredded Cabbage           ½ cup.

Hing -                                        ¼ tsp.

Chili Powder                              1/2 to 1 tsp. (adjust with your spice level)

Salt                                            to taste

Crushed Fennel seeds (Sombu)  ½ tsp. (Optional)

Chopped curry leaves                 3 tbsp.

Cashew bits                               1 tbsp.

Water                                        1 or 2 tsp.

Oil                                              For deep fry

Method:

• Chop Spinach and cabbage nicely. Mix a pinch of salt and microwave it for 30 seconds.
• Mix all the ingredients except Oil in a bowl. Add 1 or 2 tsp. of water to just bind all the ingredients. Already Spinach and cabbage contain some moisture in it. That’s enough. Don’t add more water.
• Heat the oil in a pan for deep frying. Sprinkle the mixture onto the oil and keep the flame medium.
• Deep fry them till they are golden brown turning once in a while.
• Remove and drain them on paper towels. Serve hot.