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.
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.
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- 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
- 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.
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