Cabbage Pakoda is an Indian-style Cabbage fritter that is crispy, healthy, and easy to make. It's an awesome variation of regular Onion Pakora. Serve this cabbage pakora hot and enjoy it with a cup of hot masala chai.
If you are bored of regular vegetable or onion pakodas, then you must try this cabbage pakoda for your next tea-time snack. They are easy to make and very delicious.
You can also skip onions and make this appetizer for a no-onion meal. Serve it as is or with a dipping chutney of your choice. You can also check out my other pakoda recipes like Corn Pakoda, Spinach Corn Pakoda, and Zucchini Pakoda.
How to Make Cabbage Pakoda
- Slice onions lengthwise, shred cabbage, and finely chop coriander, mint, curry leaves, ginger, and green chilies.
- In a large mixing bowl, add all ingredients except oil and mix well.
- Set aside for 10 minutes so that the mixture releases moisture.
- Squeeze and mix well again. Add some water if required. Combine well to make a pakoda mixture.
- Keep the oil in a deep frying pan.
- Make sure the oil is hot for frying. Drop the mixture into the oil in bunches.
- Stir them occasionally.
- Fry them till they are golden brown in color & crisp.
- Serve cabbage pakoda with masala tea and ketchup.
Notes & Substitutions
- If you dont have rice flour at home, substitute it with the same amount of cornflour or semolina (sooji). It is added to make the pakoras crispy.
- You can also add greens like spinach or kale to make it healthy.
More Cabbage Recipes
- Cabbage Peas Stir Fry
- Cabbage Rice
- Cabbage Potato Peas Curry
- Mayonnaise Sandwich
- Lemon Coriander Soup
- Thai Salad with Peanut Dressing
More Snack Recipes
- Barbeque Nation Style Cajun Potatoes
- Mint Makhana
- Spicy Masala Makhana
- Corn Bhel
- Bhel Puri Chaat
- Aloo Tikki
- Corn Pakoda
- Vegetable Rice Cutlet
- Poha Chivda
Cabbage Pakoda
Ingredients
- ½ cup onion sliced lengthwise (1 medium onion)
- 1 cup cabbage shredded
- ½ teaspoon ginger grated (optional)
- 2 green chilies finely chopped
- 2 tablespoon coriander (cilantro) finely chopped
- 1 tablespoon pudina (mint) finely chopped
- 1 spring curry leaves finely chopped
- ½ teaspoon carom seeds/ajwain
- 1 teaspoon chat masala powder
- ½ cup gram flour/besan/chickpeaflour
- 2 tablespoon rice flour
- ¼ teaspoon turmeric powder
- salt to taste
- oil for frying
Instructions
- Slice onions lengthwise, shred cabbage and finely chop coriander, mint, curry leaves, ginger and green chilies.
- In a large mixing bowl, add all ingredients except oil and mix well.
- Set aside for 10 minutes so that mixture releases moisture.
- Squeeze and mix well again. Add some water if required. Combine well to make pakoda mixture.
- Keep the oil in deep frying pan.
- Make sure the oil hot for frying. drop the mixture in oil in bunches.
- Stir them occasionally.
- Fry them till golden brown colour & crisp.
- Serve cabbage pakoda with masala tea and ketchup.
Video
Notes
- If you dont have rice flour at home, substitute it with the same amount of cornflour or semolina (sooji). It is added to make the pakoras crispy.
- You can also add greens like spinach or kale to make it healthy.
Nutrition
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