Cabbage pakoda -feature

Cabbage pakoda | Crispy Cabbage pakora recipe | Vegetable fritters

Cabbage pakoda | Crispy Cabbage pakora recipe | Vegetable fritters

Cabbage pakoda is a snack item prepared with fresh cabbage, spices and Bengal gram flour. Learn how to do cabbage pakora recipe with stepwise pictures and video.

This cabbage pakora recipe is almost the same as the Onion pakora except for onions here we use cabbage. Compare to onion pakoda this Cabbage pakoda is healthier and satisfying.

Relish Cabbage pakoda as a simple evening snack with a hot chai or have it as a starter with a heavy dinner. Being super crunchy and tasty this vegetable pakora goes well as a side dish with Dal rice, rasam rice and tomato pulao.

Check out these similar yum snacks: Masala Vada

Egg bonda

Potato bonda

Cabbage is a wonderful low-calorie vegetable with loads of nutrients.

In addition, cabbage is high in fiber and contains powerful antioxidants, including polyphenols and sulfur compounds.

Cabbage is full of vitamin C and it contains insoluble fiber, which keeps the digestive system healthy by providing fuel for friendly bacteria and promoting regular bowel movements.

Increasing your intake of potassium-rich foods like cabbage may help lower high blood pressure levels.

For other cabbage recipes:

Cabbage pulao

Cabbage egg masala

Watch the video here:

Cabbage pakoda | Crispy Cabbage pakora recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Cabbage pakoda is a snack item prepared with fresh cabbage, spices and Bengal gram flour.
Course: Snack, starters
Cuisine: Indian
Keyword: Cabbage pakoda, Cabbage pakora, Crispy Cabbage pakoda, Crispy Cabbage pakora recipe, How to make cabbage pakoda, How to make cabbage pakora, Vegetable crispy pakora, Vegetable pakora
Servings: 3
Calories: 180 kcal
Author: Sangeetha
Ingredients
  • 2 cups grated cabbage
  • 2 green chillies
  • ½ cup coriander leaves
  • ¼ cup curry leaves
  • 1 ginger garlic paste
  • ½ tsp cumin seeds
  • ½ tsp fennel/garam masala powder
  • 2 pinches asafoetida
  • 1 cup gram flour
  • ½ cup rice flour
  • 1 tsp salt
  • ¾ tsp chilli powder
  • ¼ cup water approx..
  • Oil to deep fry
Instructions
Recipe:
  1. Clean and chop/grate/slice cabbage. Take the cabbage in a mixing bowl.
  2. Add green chillies, coriander leaves, curry leaves and ginger garlic paste.
  3. Put cumin seeds, fennel powder or garam masala powder and asafoetida.
  4. Now add Bengal gram flour, rice flour, salt and chilli powder.
  5. Combine all the dry ingredients with the fingers thoroughly.
  6. Gradually add water and combine a thick mass.
  7. The pakoda dough/batter should be able to hold as bite-size pieces. The cabbage mix should not fall apart while putting in oil. Also, at the same time, the pakoda batter should not be watery like Vada batter.
How to fry cabbage pakora:
  1. Heat enough oil to deep fry. Check the oil temperature by dropping a piece of cabbage and if it raises instantly(without deep burning)then start frying pakodas.
  2. Hold a handful of pakoda dough, drop bite-size pieces into hot oil.
  3. Fry undisturbed for few minutes until the bottom sides turn to golden brown color without burning.
  4. Flip the pieces and fry the other sides also to golden color.
  5. Maintain the same temperature throughout the process.
  6. When both sides are fried properly to nice brown color, remove from the oil. Tap out the excess oil with a tissue paper.
  7. Serve hot with tomato ketchup or coconut chutney.
Recipe Notes

Tips/Notes: 1) If the oil temperature is low, then the cabbage drinks extra oil. And if oil is too hot then pakodas burn outside without cooked inside. 2) Similarly, the consistency of the pakoda dough matters a lot to get crispy cabbage pakora. In case if you have got dry dough, sprinkle a tbsp of water, mix again and if your dough becomes watery like Vada batter then add some gram flour, mix again. 3) Make pakodas to bite size pieces to get evenly fried crispy cabbage pakoda.

Recipe:

  • First clean the cabbage well and slice into thin pieces. Take the chopped cabbage in a mixing bowl.

Cabbage pakoda -shredded cabbage

  • Add green chillies, coriander leaves, curry leaves and ginger garlic paste.

Cabbage pakoda -green chilli Cabbage pakoda -coriander Cabbage pakoda -curry leaves Cabbage pakoda -gg paste

  • Put cumin seeds, fennel powder or garam masala powder and asafoetida.

Cabbage pakoda -cumin Cabbage pakoda -fennel powder Cabbage pakoda -hing

  • Now add Bengal gram flour, rice flour, salt and chilli powder.

Cabbage pakoda -gram flour Cabbage pakoda -rice flour Cabbage pakoda -salt Cabbage pakoda -chilli powder

  • Combine all the dry ingredients with the fingers thoroughly.
  • Gradually add water and combine into a mass.

Cabbage pakoda -combine Cabbage pakoda -mix

Cabbage pakoda -water Cabbage pakoda -pakoda dough

  • The pakoda dough/batter should be able to hold as bite-size pieces. The cabbage mix should not fall apart while putting in oil. Also, at the same time, the pakoda batter should not be watery like Vada batter. If the cabbage pieces are not holding together, add some more gram flour, sprinkle water and combine again.

How to fry cabbage pakora:

  • Heat enough oil to deep fry. Check the oil temperature by dropping a piece of cabbage and if it raises instantly(without deep burning)then start frying pakodas.

Cabbage pakoda -in hot oil Cabbage pakoda -bite sized pieces

  • Hold a handful of pakoda dough, drop bite-size pieces into hot oil.
  • Fry undisturbed for few minutes until the bottom sides turn to golden brown color without burning.

Cabbage pakoda -fry the bottom Cabbage pakoda -flip

  • Flip the pieces and fry the other sides also to golden color.
  • Maintain the same temperature throughout the process.
  • When both sides are fried properly to nice brown color, remove from the oil. Tap out the excess oil with a tissue paper.

Cabbage pakoda -remove

  • Serve hot with tomato ketchup or coconut chutney.

Tips/Notes:

1) If the oil temperature is low, then the cabbage drinks extra oil. And if oil is too hot then pakodas burn outside without cooked inside.

2) Similarly, the consistency of the pakoda dough matters a lot to get crispy cabbage pakora. In case if you have got dry dough, sprinkle a tbsp of water, mix again and if your dough becomes watery like Vada batter then add some gram flour, mix again.

3) Make pakodas to bite size pieces to get evenly fried crispy cabbage pakoda.

You may like: Radish paratha

Falafel

Kollu thuvaiyal

 

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