Cabbage pakoda Recipe with step by step photos – another easy and tasty fried snack of cabbage fritters that can be made quickly. A vegan recipe.
Whilst growing up, mom would make different types of Pakora and cabbage pakoda was one of them. She would serve them piping hot with mint-coriander chutney and tomato sauce. Bread would accompany the cabbage pakora and we would finish up everything before the next batch of pakoras came.
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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.
The recipe for making Cabbage pakoda is simple and easy. While making pakoras, I always avoid adding baking soda to the 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.
To make these crisp and tasty pakoras, you can either use the regular green cabbage or red-purple cabbage. The pakoras taste good with either of them. Adding onions is optional. For a no onion version, just skip the onions.
Serve these golden crisp cabbage fritters with green chutney or mint chutney or tomato ketchup.
How to make cabbage pakoda
1. In a bowl, add finely chopped cabbage, finely chopped onions, chopped green chilies and finely chopped ginger.
2. Add besan (gram flour or chickpea flour), chopped coriander leaves, turmeric powder, red chili powder, asafoetida, salt and sesame seeds (optional).
3. Add water to make the batter. The batter should not be thin. The batter should be of medium-thick consistency. Check the seasoning. If salt or the spiciness is less, accordingly add salt or chili powder.
4. Heat oil in a pan or kadai. Keep the flame medium. When the oil becomes hot, take a spoonful of the pakora batter and pour it in the oil.
5. Add 6 to 8 spoonfuls of the batter in the oil, individually. So you have 6 to 8 pakoras frying at a time. Fry the cabbage pakoda in batches like this till they crisp and golden.
6. Remove the fried pakoras with a slotted spoon and place them on paper kitchen towels.
7. Serve the Cabbage pakoda hot with tomato ketchup or mint chutney or sweet tamarind chutney.
More Pakora recipes
Cabbage Pakoda
INGREDIENTS
- ½ cup heaped besan (gram flour or chickpea flour)
- ¾ cup finely chopped cabbage, green or purple
- ¼ cup finely chopped onions
- 1 to 2 green chilies, chopped
- ½ inch ginger finely chopped
- 1 pinch asafoetida (hing), optional
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder or add as required
- 1 teaspoon sesame seeds, optional
- 2 teaspoons chopped coriander leaves
- water as required to make a medium thick batter
- salt as required
INSTRUCTIONS
making batter
- In a bowl, add chopped cabbage, onions, green chillies and ginger.
- Add besan (gram flour), chopped coriander leaves, turmeric powder, red chili powder, asafoetida (hing), sesame seeds and salt.
- Add water to make batter and stir very well.
- The batter should not be thin but of medium-thick consistency. Check the seasoning. If salt or the spiciness is less, accordingly add the salt or chili powder.
making cabbage pakoda
- Heat oil in a pan or kadai. Keep the flame medium. When the oil becomes hot, take spoonful of the pakora batter and pour it in the oil.
- Add 6-8 spoonfuls of the pakora batter in the oil, individually. So you have 6-8 pakoras frying at a time. Fry them in batches till they become crisp and golden.
- Drain the fried pakoda on kitchen paper towels to remove excess oil.
- Serve the cabbage pakoda hot with tomato ketchup or mint coriander chutney and sweet tamarind chutney.
All your recipes are delicious! Thanks also for keeping it vegetarian!
thank you gauri and welcome.
Really nice recipes
thanks priyanka.
Cabbage was never so delicious
thanks pooja.
Wonderful recipe so easy to make. I added a tbsp of rice flour to the last batch and it was all the more crispier. Thanx so much for your wonderful recipes
Welcome Pallavi. Thanks for sharing this positive feedback and your variation.
Absolutely super recipe, light and crispy pakoras, delicious flavour and not greasy at all – better than many restaurants!
thnakyou catrin 🙂 pleased to know you liked the cabbage pakoda.
Excellent, excellent recipe. I am surprised at how easy pakoras are to make, and the spices made it delicious even without a dipping sauce. I didn’t have asafoetida, so I substituted paprika (seemed to work well). Thank you for sharing!
thanks sylvia for the feedback and welcome. asafoetida can be skipped easily. paprika is similar to the red chili powder we use here. you can add paprika in pakoras as well as in most indian recipes.
I never knew pakora are so simple to make, or I do not know if you managed to show it in a simple way like you always do with all your recipes. This made a wonderful and fast snack for the evening and always amused all the gourmets at my place. Cannot thank you enough. Your recipes have become a way of life to a lot of people like me and my friends. Passing on the 5 STARS as always to the ultimate cooking STAR ! ! !
welcome hemanth. thanks for your kind words and for all your 5 star ratings. i am sure your positive feedback and ratings will inspire more readers to try the recipes. pakoras are very easy to make. only thing is that we have to be careful about temperature of oil and handling it safely or the frying part. you can make variety of pakoras with almost same method.
Hi Dassana
I just want to say that I love you recipes and I get highly inspired by them. And I was actually talking to my mom today and asking what to make with red cabbage.. and here we go! I will make these tonight 🙂
Sonja
thanks sonja for this sweet feedback. happy cooking.
Loved the recipe..would soon treat my family with it:)