Cabbage pakoda recipe with step by step pictures, full video. Besan/ gram flour, rice flour with other spices added for flavour makes best evening snack perfect to pair with coffee/ tea.
I used to make onion pakoda often, it has been a while since I made one. Have been thinking to try and post as many readers keep searching for it in my blog. I have tasted a couple of times before. The first time I tasted at my cousin brother’s place. Until then, I had no idea one can make this. It was super good.
When I made it for snack time when my in-laws were here, it was a super flop. I added too much of cabbage and tried the way I make onion pakoda. Where I just add besan and rice flour to coat the onion so that we get crispy pakoda. But that method was not the right way for cabbage. I never realized that. Later, I tried with more batter and reduced the cabbage amount. It turned out perfect.
I made with readymade aachi bajji bonda mix too. Its quite simple and quick. But when I have no instant bajji mix, make it from scratch and its always better than the instant bajji mix.
Check out my Onion pakoda, methi pakora, paneer pakora, palak pakora, medhu pakoda, cauliflower pakora recipes.
Cabbage pakoda tips:
To make tasty cabbage pakoda, use fresh ingredients. So is the batter consistency and technique. If cabbage is more and less water, the batter wont stick to cabbage and makes the oil cloudy.
Too watery batter leads to oily pakoda. So if you follow all these, you will get crispy, airy, light and non-greasy pakoda.
Cabbage pakoda recipe
Ingredients
- 1 & ½ cups Cabbage shredded
- ¾ cup Chickpea flour / Besan
- 3 tablespoon Rice flour
- 2 Green chilli
- 2 teaspoon Ginger finely chopped
- ½ teaspoon Red chilli powder
- ¼ teaspoon Turmeric
- ¼ teaspoon Asafoetida / Hing
- ⅛ teaspoon Sodium bi carbonate
- 1 teaspoon Cumin seeds
- Curry leaves – A sprig
- Salt – As needed
Instructions
- Using a mandolin slicer, shred cabbage thinly. You can also finely cut using knife.
- In a mixing bowl, add besan, rice flour, red chilli powder, turmeric, cumin, slit green chilli, asafoetida, cumin seeds, curry leaves, ginger, salt, sodium bi carb and mix well.
- Add water little by little and make a thick batter.
- Add shredded cabbage to it. Mix well.
- Heat oil, spoon the batter to hot oil and cook in medium flame. You can cook 4-6 pakoras at a time.
- Flip and cook until golden crisp, cooked from inside. Drain in paper towel.
Video
Notes
- You can add up to 2 cups of shredded cabbage. You can add other veggies like spinach, carrot or coriander along.
- Ginger, asafoetida adds nice flavour to the pakodas.
- Add sodium bi carb to ensure the pakoras turn out crisp, cooked from inside.
- Too much thick batter will be difficult to get cooked, so make just right as you see in the video.
Step by step pictures
- Using a mandolin slicer, shred cabbage thinly. You can also finely cut using knife.
- In a mixing bowl, add besan, rice flour, red chilli powder, turmeric, cumin, slit green chilli, asafoetida, cumin seeds, curry leaves, ginger, salt, sodium bi carb and mix well.
- Add water little by little and make a thick batter.
- Add shredded cabbage to it. Mix well.
- Heat oil, spoon the batter to hot oil and cook in medium flame. You can cook 4-6 pakoras at a time.
- Flip and cook until golden crisp, cooked from inside. Drain in paper towel.
Serve hot with chutney or tomato chilli sauce.
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