Cabbage Pakoda Recipe (Cabbage Bhajiya)
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Cabbage Pakoda (Cabbage Bhajiya) is a delicious North Indian snack made from thinly shredded cabbage mixed with chickpea flour and spices and fried until crispy. Serve it with ginger chai and green chutney as a tea-time snack.
Table of Contents
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.
I used my regular, tried-and-tested Aloo Pakora batter and replaced the potatoes with shredded cabbage.
If you are a pakora fan like me, then you must try my other pakora recipes too: Onion Pakoda, Palak Pakora, Paneer Pakora, and Chicken Pakora.
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.
- Oil – I used canola oil to fry the pakoras, but you can also use mustard oil for a unique flavor.
- Others – You will also need onions, cilantro (fresh coriander leaves), green chilies, and ginger to make this cabbage pakora recipe.
How To Make Cabbage Pakoda
Step 1: 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
Step 2: Mix well with clean fingers, then set aside for 10 minutes. During this time, the veggies will release water.
Step 3: Add ¾ cup besan and ¼ cup rice flour to the bowl.
Step 4: 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.
Step 5: Heat oil in a non-stick pan over high heat for frying. Once the oil is hot, reduce the heat to medium.
The oil temperature is important for making perfect, crispy pakora. It should not be very hot; otherwise, the pakora will burn on the outside but remain uncooked through. It should not be too low; otherwise, it will absorb oil.
Drop small pakoras, one at a time, into the hot oil using your fingers, 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 towels 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 through a fine-mesh strainer and use it to make curries later.
You can add leftover pakoras to an onion-tomato-based curry, making a nice side dish to pair with paratha or roti.
Cabbage Pakora FAQs
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 a 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 with oil again. Serve air fryer cabbage pakoda with chutney and ketchup.
This usually happens due to:
1. Too much water in the batter
2. Overcrowding the pan while frying
3. Frying at low oil temperature
Keep the batter thick, fry in medium-hot oil, and avoid adding extra water (cabbage releases moisture).
Yes, absolutely. Cabbage pakora tastes great even without onions. You can add spinach or grated carrot, or keep it simple with cabbage and spices.
Storage Suggestions
Pakoras taste their best when served fresh, right off the oil, but if you have any leftovers, 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 the microwave, as it makes pakoras soft and soggy.
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Cabbage Pakoda Recipe (Cabbage Bhajiya)
Ingredients
- 2 cups thinly sliced green 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.
- 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.
