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Cabbage pakoda recipe

Cabbage pakoda recipe with step by step pictures, full video. Pakoras or pakoda with cabbage as main ingredient. Besan/ gram flour, rice flour with other spices added for flavour makes best evening snack perfect to pair with coffee/ tea.
Prep Time10 mins
Cook Time20 mins
Course: Snack
Cuisine: Indian
Servings: 4


  • 1 & ½ cups Cabbage shredded
  • ¾ cup Chickpea flour / Besan
  • 3 tbsp Rice flour
  • 2 Green chilli
  • 2 tsp Ginger finely chopped
  • ½ tsp Red chilli powder
  • ¼ tsp Turmeric
  • ¼ tsp Asafoetida / Hing
  • tsp Sodium bi carbonate
  • 1 tsp Cumin seeds
  • Curry leaves – A sprig
  • Salt – As needed


  • 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.



  • 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.