Rottu Kadai Kalan, a popular street food in South India, has gained immense popularity in recent years. This recipe features crispy fried mushroom and cabbage pakodas tossed in a flavorful, tangy gravy. It’s a perfect snack or appetizer, and surprisingly easy to make at home!
Preparation Time
50 Minutes
Serve
4 -6 person
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For the Pakodas:
250g Cabbage, roughly chopped
250g Mushrooms, cleaned and roughly chopped (stems intact)
4 tbsp Maida (all-purpose flour)
Salt to taste 1 tbsp
Red Chili Powder ½ tsp
Turmeric Powder
Oil for frying -
For the Gravy:
2 tbsp Oil
A few Curry Leaves, finely chopped
2 medium Onions, finely chopped
2 tsp Ginger-Garlic Paste
8 tsp Tomato Ketchup
1 heaped tsp Green Chili Sauce
Salt to taste
½ tsp Red Chili Powder
300 ml Water (adjust as needed)
½ tsp Corn Flour
3 tbsp Water
Fresh Coriander Leaves, for garnish
- Kadai (Wok) or Deep Fryer: A deep, round-bottomed pan is ideal for frying the pakodas and making the gravy.
- Mixing Bowls: For preparing the pakoda batter and the cornflour slurry.
- Chopping Board and Knife: For chopping the vegetables and herbs.
- Spoon or Spatula: For mixing and frying.
- Colander or Paper Towels: For draining the fried pakodas.
- Small Bowl: For mixing the cornflour slurry.
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Preparing the Pakoda Mixture:
In a bowl, combine the chopped cabbage and mushrooms. Add 4 tbsp of maida, salt, 1 tbsp red chili powder, and ½ tsp turmeric powder. Mix well. The moisture from the cabbage and mushrooms should be enough to form a batter. No need to add extra water. Let the mixture rest for a few minutes. -
Frying the Pakodas:
Heat oil in a kadai (wok) or deep fryer. Drop small portions of the mixture into the hot oil and fry until golden brown and crispy. Break the fried pakodas into smaller pieces while still in the oil. This helps them cook evenly and become extra crispy. Remove the pakodas and drain on a colander or paper towel. Don't forget to collect the crispy bits from the bottom of the pan! Once cooled slightly, break the pakodas into smaller pieces. -
Making the Gravy:
Heat 2 tbsp of oil in the same kadai. Add the finely chopped curry leaves and sauté for a few seconds. Add the finely chopped onions and sauté until translucent. Add the ginger-garlic paste and cook for another minute. Add the tomato ketchup, green chili sauce, salt, and ½ tsp red chili powder. Mix well. Pour in 300 ml of water and bring the gravy to a boil. -
Thickening the Gravy:
In a small bowl, mix the corn flour with 3 tbsp of water to create a slurry. Ensure there are no lumps. Once the gravy is boiling, reduce the heat and pour in the corn flour slurry. Cook until the gravy thickens. Combining Pakodas and Gravy: Add the fried mushroom and cabbage pakodas to the thickened gravy. Mix well, ensuring the pakodas are coated in the gravy.If you prefer a thinner gravy, add a little more water. - Garnishing and Serving: Garnish with finely chopped coriander leaves. Turn off the heat. Serve the Rottu Kadai Kalan hot as a snack or appetizer.
- Hot and Fresh: Rottu Kadai Kalan is best served immediately after preparation.
- Individual Portions: Serve in bowls or plates as a snack or appetizer.
- Garnishing: Garnish with finely chopped coriander leaves and perhaps a sprinkle of chopped onions for added flavor and visual appeal.
- Accompaniments: Serve with your favorite chutneys (like coconut chutney or tomato chutney) or sauces.
- You can adjust the spice level by adding more or less red chili powder and green chili sauce.
- For a richer flavor, you can add a small amount of garam masala to the gravy.
- You can also add other vegetables like bell peppers or carrots to the gravy.
- Serve with your favorite chutney or sauce.
- Enjoy this delicious and easy-to-make Rottu Kadai Kalan at home! It's a perfect way to satisfy your street food cravings.
