Cabbage Pakoda
Cabbage Pakoda is a delicious Indian snack made from thinly shredded cabbage mixed with chickpea flour and spices and fried until crispy. Serve it with chai as a tea-time snack.
I make many different types of pakoras. Here are some variations – Aloo Pakora, Onion Pakoda, Palak Pakora, Paneer Pakora, and Chicken Pakora.
I had to step out to run some errands today. While driving home, it started to rain, and the car radio strategically played rain songs. I instantly started craving pakoras and chai. It was almost lunchtime, so I decided to ditch lunch and make these quick cabbage pakoras instead. Crispy pakoras, chai, and the rain lashing in the background, no combination can be better than this!
About Cabbage Pakoda
Cabbage Pakoda (Cabbage Bhajiya) is a delicious Indian snack made using cabbage, chickpea flour, and a few spices. Like any other pakoras, it is also a perfect snack for monsoons or winter.
I added onions to this recipe, but if you follow a no-onion diet, you can make the pakoda without using it.
Serve piping hot pakora with tomato ketchup and green chutney. Do not forget a cup of tea to go along.
Ingredients
Green Cabbage – It is the star ingredient of this cabbage pakoda recipe.
Flours – You will need besan (chickpea flour, gram flour) and rice flour.
Spices – I used red pepper flakes, ajwain (carom seeds), turmeric powder, salt, and chaat masala powder.
Others – You will also need onions, cilantro (fresh coriander leaves), green chillies, ginger, and oil (to fry the pakoras) to make this cabbage pakora recipe.
I used canola oil to fry the pakoras but you can also use mustard oil for a unique flavor.
How To Make Cabbage Pakora
Add the following ingredients to a large mixing bowl.
- 2 cups thinly sliced cabbage
- ½ cup thinly sliced onions
- 2 tablespoon chopped cilantro
- 2 teaspoon chopped green chilies
- 1 teaspoon finely chopped ginger
- 1 teaspoon red pepper flakes
- 1 teaspoon ajwain
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
Mix well using clean fingers and set aside for 10 minutes. During this time, the veggies will release water.
Add ¾ cup besan and ¼ cup rice flour to the bowl and mix well until everything comes together. If the batter is not coming together, add a teaspoon of water. Do not add much water; otherwise, the pakora batter will become thin, and the pakora will not come out crispy.
Heat oil for frying in a non-stick pan over high heat.
Once the oil is hot, reduce the heat to medium.
Note – The oil temperature is important to make perfect crispy pakora. It should not be very hot; otherwise, the pakora will burn from the outside and not be cooked from the inside. It should not be too low; otherwise, it will absorb oil.
Drop small pakoras using your fingers into the hot oil and fry until they are golden brown and crispy. Stir frequently using a slotted spoon while frying.
Drain the pakoras on a plate lined with paper tissues to soak the excess oil.
Sprinkle chaat masala on top and serve hot.
Pro Tips By Neha
I use a slicer to slice the cabbage and onions but if your knife skills are good, you can use a sharp knife too.
I strain the leftover oil using a fine mesh strainer and use it to make curries later.
You can add leftover pakoras to an onion tomato based curry and you have a nice side dish to pair with paratha or roti.
Frequently Asked Question
Yes, you can air fry these pakoras instead of deep frying them. Make the batter as mentioned in the recipe. Preheat the air fryer at 375°F (190°C). Lightly grease the air fryer basket. Drop small amount of batter in the basket in a single layer. Spray the pakoras with oil. Air fry for 12-15 minutes, flipping midway and brushing again with oil. Serve air fryer cabbage pakoda with chutney and ketchup.
Storage Suggestions
Pakoras tastes the best when served fresh, right off the oil, but if you have some leftover, then store them in an airtight container lined with paper towels (to absorb moisture) for 2-3 days in the refrigerator.
Reheating Instructions
Air Fryer: 350°F (175°C) for 4–5 minutes—best way to restore crispiness.
Oven: 350°F for 8–10 minutes.
Stovetop: Reheat on a non-stick pan without oil on medium-low heat, flipping a few times.
Avoid microwave, as it makes pakoras soft and soggy.
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Cabbage Pakoda Recipe
Ingredients
- 2 cups thinly sliced cabbage
- ½ cup thinly sliced onions
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- 2 teaspoons chopped green chilies
- 1 teaspoon finely chopped ginger
- 1 teaspoon red pepper flakes
- 1 teaspoon carom seeds (ajwain)
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- ¾ cup besan (chickpea flour, gram flour)
- ¼ cup rice flour
- oil (for frying)
- 1 teaspoon chaat masala powder
Instructions
- Add cabbage, onions, cilantro, green chilies, ginger, red pepper flakes, ajwain, turmeric powder, and salt to a bowl.
- Mix well using clean fingers and set aside for 10 minutes. During this time, the veggies will release water.
- Add ¾ cup besan and ¼ cup rice flour to the bowl and mix well until everything comes together. If the batter is not coming together, add a teaspoon of water. Do not add much water; otherwise, the batter will become thin, and the pakora will not come out crispy.
- Heat oil for frying in a non-stick pan over high heat.
- Once the oil is hot, reduce the heat to medium.
- Note – The oil temperature is important to make perfect crispy pakora. It should not be very hot; otherwise, the pakora will burn from the outside and not be cooked from the inside. It should not be too low; otherwise, it will absorb oil.
- Drop small pakoras using your fingers into the hot oil and fry until they are golden brown and crispy. Stir frequently using a slotted spoon while frying.
- Drain the pakoras on a plate lined with paper tissues.
- Sprinkle chaat masala on top and serve hot.
Perfectly goes with my evening tea!