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.

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
Check out other pakora recipes
Aloo pakora // Onion pakora // Palak pakora // Sweet corn pakora
Ingredient Notes
How To Make Cabbage Pakoda? (Pics)
- 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.
- 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.
Expert Tips
Storage & Reheat
Serving Ideas

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
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
Nutrition
Last Updated on May 6, 2025
Kasoori methi is a good addition. I’ll definitely incorporate that in my prep. Thanks Kanan!
thank you. Hope you like it