Cabbage Pakoda (Cabbage Pakora)

These crispy crunchy pakora are addictive and delicious. They are made with cabbage instead of the traditional onions which make them even more aromatic. Serve the hot with a cup of chai or with a chutney.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time10

Cook Time15

Total Time25

Servings3 to 4

AuthorSwasthi

Ingredients (1 cup = 240ml )

3 cups cabbage shredded
¾ cup onions thinly sliced (1 large)
⅓ teaspoon sea salt (more if needed)
½ cup besan (gram flour)
¼ cup rice flour (or corn starch)
¾ to 1 teaspoon ginger garlic paste (or ½ teaspoon ginger and garlic grated)
¾ to 1 teaspoon carom seeds (ajwain)
1 to 2 Green chilies chopped or use red chili powder to taste
¼ cup coriander leaves chopped finely
1 sprig curry leaves chopped finely
Oil for deep frying

How to make the recipe

Cut the cabbage to quarters. Put them in warm salted water for 5 to 7 mins. Rinse in fresh water. Shred and drain to a colander.
Transfer cabbage to a mixing bowl and sprinkle salt. Add chilies, ginger garlic paste, ajwain, sliced onions, coriander and curry leaves. Mix everything and squeeze very well for 30 seconds. Set aside for 10 minutes.
Add the flour and mix well to make a thick dough. Try not to add water. If the mixture looks crumbly. You can squeeze the mixture gently for the cabbage to release moisture further else sprinkle little water and mix.
Heat oil in a deep pan or kadai on a medium heat, To test if the oil is hot, drop a small portion of dough to the oil. It should sizzle and rise to the surface without turning brown. If it sinks the oil is not hot yet.
Regulate the flame to medium high and slide small flat portions of the dough to the hot oil. Do not disturb them for 2 mins.
Fry on a medium heat till light golden, reduce the heat and fry on a low flame till golden and crisp. Remove to a cooling rack and fry the next batch.
Serve cabbage pakoda hot with tea or chutney.

NUTRITION (estimation only)