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.

Course Snack

Cuisine Indian

Prep Time 15

Cook Time 15

Total Time 30

Servings (15 Pakodas)

Calories 420kcal

Author Kanan

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

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