Cabbage Pakoda Recipe

Cabbage Pakoda Recipe with step by step photos and video recipe – is a perfect companion with a cup of tea, especially during monsoon. It is one of the most frequently served veg appetizers too in many parties and ceremonies. Not many are fond of cabbage and getting them to eat it this way is the smart move.

Cabbage Pakoda is an easy-to-make appetizer recipe that you can make for your loved ones in monsoons and winters. This pakoda recipe is cooked with shredded cabbage, onion, rice flour, gram flour, green chilli and a melange of spices.

A yummy dish that you can make to treat your family and friend on get-togethers, kitty parties, and game nights; this snack recipe will be loved by all. Pair these pakodas with a cup of hot tea or coffee and enjoy!

Cabbage Pakoda is best served hot or warm with tomato ketchup or chutney of your choice. Although they retain their crispness to an extent even after cooling down, they taste best when hot.

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How To Make Cabbage Pakoda (Step By Step Instructions With Photos) :

preparing the pakoda batter :

1. Collect all the required ingredients.

2. Take 2 cup warm water and add 1/2 tsp salt in it.

3. Add shredded cabbage to the warm salted water.

4. Leave it for sometime.

5. Then squeeze the water and transfer cabbage to a mixing bowl.

6. Before making the cabbage pakora make sure there is no moisture in it.

7. Add sliced onions.

8. Now add gram flour and rice flour.

9. Further, add chopped green chilli and coriander leaves.

10. Then add spices like salt to taste, red chilli powder, turmeric powder, asafoetida, ajwain, and ginger-garlic paste.

11. Combine and mix well without adding any water.

12. Also squeeze the cabbage to get moisture out from it.

13. The cabbage and onions will release moisture and make dough moist.

14. To form a dough, add 2 tsp of water if the mixture looks crumbly.

15. Sprinkle water little by little.

16. Take a small ball sized dough in your hands.

17. Now start forming balls and place these on a plate. 

18. Like this, make all the balls.

frying the pakoda :

1. Heat oil in a pan or kadai. Keep the flame medium. 

2. When the oil is just hot enough, put the flame to medium low and drop prepared balls of the mixture to the hot oil.

3. Make sure to spread the balls and not pile up one over another.

4. Keep stirring and fry until lightly golden, then turn them.

5. Fry till pakodas are crispy and golden brown in color. Keep moving to get even cooking and browning.

6. Drain the fried pakoda on kitchen paper towels to remove excess oil.

7. Serve the cabbage pakoda hot with tomato ketchup or mint coriander chutney and masala tea.

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RECIPE CARD :

CABBAGE PAKODA RECIPE

Achala
It is a perfect companion with a cup of tea, especially during monsoon. Not many are fond of cabbage and getting them to eat it this way is the smart move.
No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Snacks
Cuisine Indian
Servings 4 servings
Calories 95 kcal

Ingredients
  

  • 1 cup cabbage shredded
  • ¼ cup onions thinly sliced
  • ½ cup gram flour besan
  • 3 tbsp rice flour
  • 1 to 2 green chilies chopped
  • ½ inch ginger finely grated
  • 1 pinch asafoetida (hing) optional
  • ¼ tsp turmeric powder
  • ¼ tsp red chili powder or add as required
  • ½ tsp carom seeds optional
  • 2 tbsp coriander leaves finely chopped
  • 2 tbsp water or as required
  • Salt as required

Instructions
 

preparing the pakoda batter :

  • Collect all the required ingredients.
  • Take 2 cup warm water and add 1/2 tsp salt in it.
  • Add shredded cabbage to the warm salted water.
  • Leave it for sometime.
  • Then squeeze the water and transfer cabbage to a mixing bowl.
  • Before making the cabbage pakora make sure there is no moisture in it.
  • Add sliced onions.
  • Now add gram flour and rice flour.
  • Further, add chopped green chilli and coriander leaves.
  • Then add spices like salt to taste, red chilli powder, turmeric powder, asafoetida, ajwain, and ginger-garlic paste.
  • Combine and mix well without adding any water.
  • Also squeeze the cabbage to get moisture out from it.
  • The cabbage and onions will release moisture and make dough moist.
  • To form a dough, add 2 tsp of water if the mixture looks crumbly.
  • Sprinkle water little by little.
  • Take a small ball sized dough in your hands.
  • Now start forming balls and place these on a plate.
  • Like this, make all the balls.

frying the pakoda :

  • Heat oil in a pan or kadai. Keep the flame medium.
  • When the oil is just hot enough, put the flame to medium low and drop prepared balls of the mixture to the hot oil.
  • Make sure to spread the balls and not pile up one over another.
  • Keep stirring and fry until lightly golden, then turn them.
  • Fry till pakodas are crispy and golden brown in color. Keep moving to get even cooking and browning.
  • Drain the fried pakoda on kitchen paper towels to remove excess oil.
  • Serve the cabbage pakoda hot with tomato ketchup or mint coriander chutney and masala tea.

Notes

  • Cabbage has to be sliced thinly and not thickly. If the slices are thick, then while frying the besan gets cooked but cabbage slices remain half cooked.
  • Do not add too much water while mixing the ingredients because cabbage will also slowly let out water if you have shredded it thinly. That, along with a tablespoon or two of water, is enough to bind the batter. If the batter becomes watery, the pakodas won’t be crunchy enough.
  • If your pakodas does not become crispy, mixing hot oil gives crispier pakoras and also prevents sogginess.
  • The temperature of the oil has to be correct while frying. The oil should not be too hot or cold. If it is hot, then the outside of the pakoras will get fried but the inside will be undercooked. If it is not hot, then the onion pakoras will absorb more oil.
  • To check the readiness of the oil, drop a small ball of dough (say around the size of the lemon seed). If the dough ball raises above the oil in a couple of seconds, the oil is hot enough to drop in the pakodas.
  • Don’t overcrowd pakodas while dropping in hot oil. This will make them soft as well absorb more oil.

Nutrition

Calories: 95kcalCarbohydrates: 17gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 53mgPotassium: 187mgFiber: 3gSugar: 3gVitamin A: 75IUVitamin C: 9mgCalcium: 19mgIron: 1mg
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finally I request you to check my other evening snacks recipes collection with this recipe post of cabbage pakoda recipe. It includes recipes like vada pavbread bhajiya, chana dal pakora, poha rolls and chilli cheese toast recipe. further, I request you to visit my other similar recipes recipes like,

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