Cabbage Pakoda

Cabbage pakoda is a crispy and delicious Indian snack made with shredded cabbage, besan (gram flour), and a handful of spices. These deep-fried fritters are crunchy on the outside, soft on the inside, and full of flavor.

This comes together in 30 minutes and is perfect to enjoy during monsoon or winter with a cup of hot chai. You don’t need any fancy ingredients — just pantry basics and a few Indian spices.

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

So so so yummy. my son (3yrs) who is a very fussy eater, you made him eat 3 pieses. It was so very tasty. Thank u so much. ⭐⭐⭐⭐⭐
– Veena

About This Cabbage Pakoda Recipe

  • Super crispy and crunchy texture.
  • Adjustable spice level by adding more or fewer green chilies to suit your taste
  • Ready in under 30 minutes.
  • A great tea-time snack or appetizer for guests.
  • Tastes amazing on its own with hot cup or tea or with green chutney or ketchup.
  • Vegan and gluten-free (if hing is skipped or gluten-free variety is used).

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

Ingredient Notes

  • Besan (gram flour): This is the base of the batter and gives pakoda that classic flavor.
  • Rice flour: Added for extra crispiness.
  • Red chili powder: Adds spice. Adjust the quantity to your taste.
  • Kasoori methi: Crushed dried fenugreek leaves add a nice earthy flavor.
  • Green chilies: For heat. Reduce or increase as per your spice preference.
  • Cilantro and mint: Add freshness. Mint is optional but adds a nice twist.
  • Red onion: Adds a some extra texture and flavor.
  • Cabbage: The star ingredient! Chop it finely so it fries evenly.
  • Water: Just enough to bind everything together into a thick batter.
  • Salt: To season the batter.
  • Oil: For deep frying.

How To Make Cabbage Pakoda? (Pics)

  1. Take besan and rice flour in a mixing bowl. Add salt, red chili powder, and kasoori methi.
Flour and spices in a bowl.
  1. Mix well to combine all the dry ingredients.
Dry mixture for cabbage pakoda in a bowl.
  1. Add chopped green chilies, cilantro, mint leaves (if using), onion, and cabbage.
Adding cabbage, onion and herbs in dry mixture.
  1. Mix everything well using your hands so cabbage and onion start releasing a bit of moisture.
Cabbage pakoda mixture without water.
  1. Before you add water, heat oil in a pan on medium heat for deep frying.
  2. Add water little at a time and mix to make a medium-thick batter. The batter should coat the cabbage but not be runny.
Cabbage pakoda batter in a glass bowl.
  1. Check if the oil is ready: drop a small amount of batter into the hot oil. If it comes up right away, the oil is too hot. If it sinks and stays, it’s not hot enough. Ideally, it should rise to the top in 2-3 seconds.
  2. Using your fingers or a spoon, drop small portions of batter into the hot oil.
Little pakoda batter in hand.
  1. Fry until golden brown and crispy from all sides, moving them around with a spatula for even cooking.
Cabbage pakoda are frying in oil.
  1. Once fried, remove them using a slotted spatula, drain the excess oil, and add into a strainer (that is kept on a plate). Repeat the frying process until done.
    👉 TIP: Remove fried potato pakora on a strainer or a cooling rack (not in a paper towel lined plate). By doing so, air will circulate from everywhere and it prevents them from getting soft. 
Fried cabbage pakoda in a slotted spatula.

Expert Tips

  • Thick batter gives crispy pakoda – add water little by little to make the batter.
  • If the batter becomes too watery, you can add a little more besan or rice flour to fix it.
  • Make sure the oil is at the right temperature—not too hot or too cold. Pakora will absorb too much oil if oil is cold. Pakoda will burn from outside if oil is too hot.
  • Don’t overcrowd the pan while frying. Fry in batches for best results.
  • Never add baking soda to the batter as it makes the oily and soft cabbage pakoda.

Storage & Reheat

  • Cabbage pakora always tastes best when served fresh—right after frying while they’re hot and crispy. But if you have leftovers, don’t worry!
  • You can reheat them in the air fryer and bring back that same crispiness. Just arrange the pakoda in a single layer in the air fryer basket. Air fry at 370°F (190°C) for 2-3 minutes, or until hot and crispy again.
  • Avoid reheating in the microwave, as they’ll turn soft and soggy.

Serving Ideas

Cabbage pakoda with chutneys and tea.

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry

Cabbage Pakoda

4.75 from 4 votes
Cabbage pakoda served with chutneys and tea.
Cabbage pakoda is a crispy and delicious Indian snack made with shredded cabbage, besan (gram flour), and a handful of spices. These deep-fried fritters are crunchy on the outside, soft on the inside, and full of flavor.
Kanan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 3 (15 Pakodas)

US measuring cups are used (1 cup = 240 ml)

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
  • 1/3 cup Water
  • Oil, for deep frying pakoda

Instructions

  • Take besan and rice flour in a mixing bowl. Add salt, red chili powder, and kasoori methi. Mix well to combine all the dry ingredients.
  • Now add chopped green chilies, cilantro, mint leaves (if using), onion, and cabbage.
  • Mix everything well using your hands so cabbage and onion start releasing a bit of moisture.
  • Before you add water, heat oil in a pan on medium heat for deep frying.
  • Add water little at a time and mix to make a medium-thick batter. The batter should coat the cabbage but not be runny.
  • Check if the oil is ready: drop a small amount of batter into the hot oil. If it comes up right away, the oil is too hot. If it sinks and stays, it's not hot enough. Ideally, it should rise to the top in 2-3 seconds.
  • Using your fingers or a spoon, drop small portions of batter into the hot oil.
  • Fry until golden brown and crispy from all sides, moving them around with a spatula for even cooking.
  • Once fried, remove them using a slotted spatula, drain the excess oil, and add into a strainer (that is kept on a plate). Repeat the frying process until done.
  • 👉 TIP: Remove fried potato pakora on a strainer or a cooling rack (not in a paper towel lined plate). By doing so, air will circulate from everywhere and it prevents them from getting soft.

Notes

  • Thick batter gives crispy pakoda – add water little by little to make the batter.
  • If the batter becomes too watery, you can add a little more besan or rice flour to fix it.
  • Make sure the oil is at the right temperature—not too hot or too cold. Pakora will absorb too much oil if oil is cold. Pakoda will burn from outside if oil is too hot.

Nutrition

Calories: 420kcal (21%) | Carbohydrates: 17.4g (6%) | Protein: 4.5g (9%) | Fat: 37.7g (58%) | Saturated Fat: 4.9g (25%) | Cholesterol: 0mg | Sodium: 413mg (17%) | Potassium: 227mg (6%) | Fiber: 3.2g (13%) | Sugar: 3.1g (3%)

Last Updated on May 6, 2025

4.75 from 4 votes (1 rating without comment)

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