Cabbage Pakora Recipe, How to make Cabbage Pakora | Cabbage Fritters

Cabbage Pakoda Recipe: How to make Cabbage Pakoda Recipe, Cabbage Pakoda

Cabbage Pakora or Cabbage Fritters Recipe – My mom used to make all the different types of pakoras and cabbage pakoras was one of them.

She used to serve cabbage pakoras piping hot with mint-coriander chutney and tomato sauce. Bread would accompany the cabbage pakoras and we would finish up everything before the next batch of pakoras came.

Living and growing up in Mumbai, I was exposed to a variety of food and cuisines, not only outside, but also in my home. My mom often used to try new recipes and make them for us. Even today she tries new recipes and makes them at home.

cabbage pakora recipe, cabbage pakora

The recipe for making cabbage pakora is simple and easy. While making pakoras, I always avoid adding baking soda to batter. I do not like the taste of the pakoras when baking soda is added to it. If you want to add baking soda in this recipe, you could do so.

So here is the recipe for making cabbage pakoras:

cabbage-pakora

Ingredients for making Cabbage Pakora:

  • 1 cup shredded or finely chopped cabbage.
  • 1½ cup besan/chick pea flour
  • 1/2 tsp red chili powder
  • 1 green chili, finely chopped
  • 1 tsp sesame seeds (optional)
  • 1/2 tsp cumin seeds
  • a pinch of asafoetida
  • 3/4 cup water
  • salt
  • oil for frying

How to make Cabbage Pakora Recipe:

In a bowl, mix together all the ingredients except oil. Add more water if required. The pakora batter should not be thin.

cabbage-pakora-batter

Check the seasoning. If salt or the spiciness is less, accordingly add the salt or chili powder.

We will be deep frying the pakoras. Heat oil in a pan. Keep the flame medium. When the oil becomes hot, take spoonful of the pakora batter and pour it in the oil.

Add 5-6 spoonfuls of the batter in the oil, individually. So you have 5-6 pakoras frying at a time. Fry the pakoras in batches like this till they are half cooked.

half-fried-cabbage-pakora

Remove the half cooked pakoras. Press these pakoras slightly with your hand or a spatula. Take care that they do not break while pressing. Now again fry the pakoras till they become crisp and golden brown.

Using this technique for frying the pakoras makes them crisp. If you want, you could fry them completely at once, instead of half frying them first.

cabbage pakoda recipe, cabbage pakoda

Serve the cabbage pakoras hot with tomato ketchup  or mint coriander chutney and sweet tamarind chutney.

you might also love to check these pakora recipes:

  1. palak pakora
  2. onion pakora
  3. bread pakora
  4. dill leaves pakora
  5. raw banana pakoras
  6. crisp cabbage pakora
  7. bread pakora with stuffed potato

Cabbage Fritters or Cabbage Pakora recipe below:

Cabbage Pakora: Crisp Cabbage Pakora
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snacks
Cuisine: Indian
Ingredients
  • 1 cup shredded or finely chopped cabbage.
  • 1½ cup besan/chick pea flour
  • ½ tsp red chili powder
  • 1 green chili, finely chopped
  • 1 tsp sesame seeds (optional)
  • ½ tsp cumin seeds
  • a pinch of asafoetida
  • ¾ cup water
  • salt
  • oil for frying
Instructions
  1. In a bowl, mix together all the ingredients except oil. Add more water if required. The pakora batter should not be thin.
  2. Check the seasoning. If salt or the spiciness is less, accordingly add the salt or chili powder.
  3. Heat oil in a pan for deep frying the pakoras. Keep the flame medium. When the oil becomes hot, take spoonful of the pakora batter and pour it in the oil.
  4. Add 5-6 spoonfuls of the batter in the oil, individually. So you have 5-6 pakoras frying at a time. Fry the pakoras in batches like this till they are half cooked.
  5. Remove the half cooked pakoras. Press these pakoras slightly with your hand or a spatula. Take care that they do not break while pressing. Now again fry the pakoras till they become crisp and golden brown.
  6. Using this technique for frying the cabbage pakoras makes them crisp. If you want, you could fry them completely at once, instead of half frying them first.
Nutrition Information
Serving size: 4


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