Cabbage Pakoda
on Jul 11, 2024
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 a variety of pakoras. Here are some variations – Aloo Pakora, Onion Pakora, 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 FM 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 is a delicious Indian snack made using cabbage, chickpea flour, and a few spices. Like any other pakoras, it is also a great recipe 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.
Ingredients
Cabbage – It is the star ingredient of this 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 chilies, ginger, and oil (to fry the pakoras).
How To Make Cabbage Pakora
Add the following ingredients to a 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 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.
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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.
