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    Home » Breakfasts / Snacks

    Cabbage Pakoda

    Published: Dec 2, 2013 · Last Modified: Aug 24, 2022 by Kanan Patel / 6 Comments

    Jump to Recipe Pin Recipe

    Cabbage pakoda recipe - Deep fried fritters made from cabbage, gram flour, rice flour and seasoned with few spices. Quick and easy to make tea-time snack.

    Cabbage pakoda in a plate with 2 chutneys and a cup of tea in the back.

    This recipe is same as usual pakoda recipe. First medium thick consistency batter is made by mixing all the ingredients. And then spoonful of batter is deep fried into hot oil to make delicious, crispy pakoras.

    I have added mint leaves in this pakora which give very unique flavor to it. But if you don’t have it then you can skip it.

    Winter is started here in my part of world. So this is the right time to make hot pakoda and having it with a hot cup of tea. I have already shared many different pakoda recipes. And this time I thought of making cabbage pakoda.

    I do make deep fried food once in awhile (whenever in mood of indulging). Pakoda comes in mind first. That is the reason, you see above long list of recipes shared here.

    I have used green chilies as well as red chili powder. You can of course adjust the amount as per your liking spiciness.

    Check out other pakora  recipes
    Aloo pakora  //  Onion pakora  //  Palak pakora  //  Sweet corn pakora

    Step By Step Photo Instructions:

    1) Take besan and rice flour in a bowl. Also add salt, red chili powder and kasoori methi.
    Dry ingredients for batter in a bowl.

    2) Mix well so everything gets incorporated well.
    Dry ingredients are mixed.

    3) Then add chopped green chilies, cilantro, mint leaves, onion and cabbage.
    Adding chili, herbs and cabbage.

    4) Mix well.
    Veggies are mixed.

    5) Before you add water to make batter, heat oil in pan on medium heat for deep frying. Also line a plate with paper towel and keep it aside.

    6)Add water little a time and make medium-thick consistency batter.
    Pakora batter is ready.

    6) Now check oil is hot enough or not by dropping a small ball of batter into the oil. If it comes on top very immediately them it is too hot. If it stays at bottom then oil is not hot enough. It should come on top after 2-3 seconds and then oil is ready for deep frying.

    7) Using your hand, drop spoonful of batter into the oil.
    Dropping pakoda using hand.

    8) Fry till it becomes golden brown and crispy from all the sides. Keep moving with spatula for even browning.
    Frying pakora.

    9) Once fried, remove it using spatula and also drain excess oil.
    Removing pakora using slotted spoon.

    10) Use prepared paper towel lined plate, so it will absorb extra oil.
    Fried cabbage pakora in a plate.

    Serve cabbage pakoda hot/warm.

    Serving suggestion: Serve cabbage pakoda with green chutney or mint chutney and tamarind date chutney or ketchup. It can be served with a cup of tea or coffee as an afternoon snack or breakfast.

    Cabbage pakoda with chutneys and tea.

    Did you try this cabbage pakoda recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Cabbage pakoda recipe | How to make cabbage pakora
    Print Pin Save Saved!

    Cabbage Pakoda

    4.67 from 3 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Cabbage pakoda recipe - Deep fried fritters made from cabbage, gram flour, rice flour and seasoned with few spices. Quick and easy to make tea-time snack.
    Author: Kanan
    Course: Snack
    Cuisine: Indian
    Calories: 420kcal
    Servings 15 pakora (3 servings)
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • ½ cup Besan (gram flour)
    • 2 tablespoons Rice flour
    • 1 teaspoon Red chili powder
    • ½ teaspoon Kasoori methi (Dried fenugreek leaves)
    • Salt to taste
    • 2 Green chilies chopped finely
    • 2 tablespoons Cilantro or coriander leaves finely chopped
    • 1 tablespoon Mint leaves finely chopped **optional
    • ¼ cup Red onion chopped
    • 1 cup Cabbage chopped
    • ⅓ cup Water
    • Oil for deep frying pakoda
    Prevent your screen from going dark

    Instructions 

    • Take besan and rice flour in a bowl.
    • Add rest of the pakoda ingredients except water and oil. Mix well.
    • Before you add water to make batter, heat oil in pan on medium heat for deep frying.
    • Also line a plate with paper towel and keep it aside.
    • Add water little a time and make medium-thick consistency batter.
    • Using your hand, drop spoonful of batter into the hot oil.
    • Fry till it becomes golden brown and crispy from all the sides. Keep moving with slotted spatula for even browning.
    • Once fried, remove it using spatula and also drain excess oil.
    • Use prepared paper towel lined plate, so it will absorb extra oil.
    • Similarly fry the next batch

    Nutrition

    Calories: 420kcal | Carbohydrates: 17.4g | Protein: 4.5g | Fat: 37.7g | Saturated Fat: 4.9g | Cholesterol: 0mg | Sodium: 413mg | Potassium: 227mg | Fiber: 3.2g | Sugar: 3.1g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Sushmita

      January 26, 2016 at 5:53 pm

      Kasoori methi is a good addition. I'll definitely incorporate that in my prep. Thanks Kanan!5 stars

      Reply
      • Kanan

        January 26, 2016 at 7:27 pm

        thank you. Hope you like it

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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