Napa Cabbage Pakodas

Napa Cabbage is a type of chinese cabbage and widely used in Asian Cuisine..This cabbage is lighter in colour than other chinese cabbages such as bok choy which is also called as chinese cabbage, this napa cabbage is a main ingredient of kimchi, which is also eaten raw as salad, with soups or as simple stir fries with chickens, prawns or with many veggies..Napa cabbage is widely used in China, Japan and Korea and because of the immigrants from these nations, its also found in many cities around worldwide...I tried out pakodas with this napa cabbage as i bought recently in chinese store..Its too cold here and i was really craving for some pakodas for my evening snacks and i was quite happy of this napa cabbage as this cabbage tends to cook very easily and can be very soggy once they are fried..For my surprise this napa cabbage pakodas are really crispy and a prefect evening snacks for a cold evening..Am sending this crispy pakodas to Think Spice-Think Turmeric guest hosted by Sudeshna, event by Sunita..

2cups Napa cabbage (chopped finely)
1no Onion (big & chopped lengthwise)
4nos Green chillies (chopped)
2cups Besan
1cup Rice flour
1tbsp Ginger(finely minced)
1tsp Turmeric powder
10nos Curry leaves
Salt
1/4tsp Baking soda
Oil for deepfrying

Combine finely chopped napa cabbage, chopped onions, chopped green chillies, minced ginger, curry leaves, turmeric powder, salt, besan flour, rice flour, baking soda with enough water as thick batter which shouldnt fall apart..

Heat oil and drop gently a small portion of this batter to the hot oil and fry on both sides, until the pakodas turns golden brown..