Cabbage Pakoda Recipe| Cabbage Fritters | Recipe for Pakoda

Recipe for Cabbage pakoda has always been one of my favourite Indian snacks recipe. I have grown up eating this spicy delight. I still remember, how I and my elder brother used to ask my mom to prepare different varieties of recipe for pakoda during monsoon. Nothing can beat the charm of garma garam pakoras with a hot cup of tea on a rainy afternoon. Of course, the addition of little gossips converts the moments into beautiful memories.

Cabbage pakoda recipe is very simple and easy to make. It only requires few handful ingredients to get prepared. Whenever I ask my vegan friends for get together, they always make sure to fix this crispy delight as starter in the menu.

Indian Snack Recipe

Recipe for pakoda plays a major role in Indian Snack recipe. Huge ranges of Indian snacks recipes are fried items and pakora is one of the reliable parts of it. It can be prepared in many ways using different vegetables like potatoes, capsicum, brinjal, cabbage and many more. Though it is a very simple dish, but its simplicity makes it more popular among people.

Cabbage Pakoda is also prepared in many roadside stalls where they freshly cook and serve hot bajji with different varieties of chutneys. In south India, you would get different varieties of Bajji, including Cabbage Bajji, in almost every street food stall.

Recipe for cabbage plays a vital role in vegan food world. According to me, it is one of the most versatile vegetables that I have ever seen in my life. It is used to prepare different variety of dishes like soup, fritters, curries, stir fry, salad, dim sum and many more. It can be used raw for salad and sandwiches. It is also consumed steamed, baked, roasted, pan fried etc. Thousands of incredible dishes are prepared with this layered ball.

Cabbage pakoda recipe with step by step photos and instructions have been provided in the ‘Instructions’ section. If you follow the steps carefully, you will get the perfect crispy cabbage pakora. But before directly jumping into the recipe, let me share few interesting facts about the key ingredient – Cabbage.

Health benefits of Cabbage

How to make perfectly Crispy Cabbage Pakoda?

Many people face problem to prepare crispy Cabbage pakoda because they turn soggy. If you take care of few things, then you will get perfectly crispy Cabbage pakoda.

How to make Cabbage Pakoda?

For the Cabbage Pakoda recipe, I have shredded the Cabbage finely. Shredded cabbage gives best texture to the pakoda recipe. Though fried cabbage flavours great, but to enhance the taste, texture and flavour of the Cabbage pakora, I have added onions, garlic, cilantro and asafoetida too into the mixture.

I have added finely chopped green Chillies into the pakoda batter. It gives a sudden heaty surprise within the crispy bite.

I have amalgamed all the veggies with gram flour, rice flour and then deep fried them in small portions. I usually serve recipe for cabbage pakoda with tomato ketchup.

Ingredients:

• 2 cups Cabbage, shredded
• 1 large Onion, thin sliced
• ½ tablespoons Garlic, chopped
• 3 tablespoons Cilantro, chopped
• 2-3 green Chillies, finely chopped
• ½ teaspoon Asafoetida (Hing)
• 1 teaspoon Salt
• 1/3 cup Gram flour
• 2 tablespoons Rice flour
• Oil for deep frying
• ¼ teaspoon Black salt to sprinkle on the pakodas
• ¼ teaspoon Chaat masala to sprinkle on the pakodas

1. Take the shredded Cabbage into a large mixing bowl.
   

2. Add sliced Onions, Garlic, Cilantros and green Chillies into the bowl one by one.
   
   
   

3. Add measured Gram Flour and Rice Flour into the mixing bowl.
   

4. Add Salt and Asafoetida (Hing) into the bowl.
   
   

5. Mix all the ingredients nicely with the help of either spoon or hand.
   

6. Allow the mixture to rest for 10-15 minutes to release moisture.
7. Mix the batter nicely again. If the batter is dry, add some extra water in small portions. Start with 1 tablespoon of water. I have not added any extra water to the batter.
   

8. Put a pan on flame and let it become completely dry.
9. Add Oil for deep frying the pakodas.
10. Put the flame in high and let the oil become hot.
11. Once the oil is hot, put the flame in medium and drop small portions of the pakoda batter into the pan slowly with help of your hand or a spoon. Keep space in between two pakodas. Don’t over crowd the pan.
    
    

12. Fry them evenly from both the sides till golden in colour.
    

13. Keep on stirring and fry all the pakodas till golden brown.
14. Drain the excess oil and transfer the cabbage pakoda on to a plate lined with kitchen tissue. The kitchen tissue will absorb the excess oil from the pakodas.
    

15. Sprinkle some Chat masala and Black Salt over the pakodas.