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A plate of crispy cabbage pakoda sits on a burlap cloth, accompanied by green chutney in a small bowl and a glass of chai. Fresh green chilies and coriander leaves are scattered around the setup.
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Cabbage Pakoda Recipe (Cabbage Bhajiya)

Cabbage Pakoda (Cabbage Bhajiya) 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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Snacks
Cuisine: Indian, North Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: Neha Mathur

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
US Customary - Metric

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.
    • 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.

Video

Nutrition

Calories: 397kcal | Carbohydrates: 26g | Protein: 7g | Fat: 30g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 628mg | Potassium: 302mg | Fiber: 5g | Sugar: 5g | Vitamin A: 192IU | Vitamin C: 15mg | Calcium: 32mg | Iron: 1mg
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