Cabbage Pakoda is a perfect evening snack with a steaming cup of tea. In next to no time at all you can transform the humble and much maligned cabbage from everyday veggie to a lip-smacking appetizer, side dish or evening snack.
Pakoda, also called pakora or pakodi is a savoury batter-fried snack. In India, pakoras are a popular fast food snack, served with ketchup or tamarind chutney. Nothing comes close to enjoying hot and crispy pakodis with a steaming mug of tea on a rainy day.
In this easy cabbage recipe, chopped cabbage combines with sliced onions, gram flour, simple spices and garden fresh herbs and batter-fried in hot oil to a golden brown. Have crunchy onion cabbage fritters hot out of the pan with some refreshing mint chutney or tomato ketchup.
Hot and crispy cabbage onion pakoda is nice and crunchy on the outside, while soft and delicious on the inside. This easy cabbage snack recipe is just so good you could devour the entire batch.
Cabbage Pakoda Recipe Andhra Style:
Cabbage pakoras are delicious finger food best served with coriander or mint chutney. The healthy cruciferous vegetable is given a delicious makeover in the form of crispy cabbage fritters! Deep fried cabbage pakoras sure do tickle your taste buds!
How to make Cabbage Pakoda:
For this South Indian homemade pakora recipe, wash and chop coriander leaves, curry leaves and green chilli. Slice the cabbage and onion.
In a mixing bowl, combine besan, rice flour, salt, chilli powder, hing and ajwain.
Add chopped cabbage, sliced onion, coriander leaves, curry leaves and green chilli.
Mix everything well and keep aside. Add water to the batter just before frying the fritters as the cabbage releases moisture and makes the batter runny.
Liberally add oil to a large sauté pan and place it over medium-high heat.
While the oil starts to heat up, add a little water at a time to the cabbage pakora mix and make a thick batter.
Using your fingers, scoop little mounds of the cabbage pakoda mixture and release them into the pan. Cook for 2-3 minutes on medium heat.
Flip veggie fritters over and cook for a further 2-3 minutes, until uniformly browned and cooked through.
Remove the fried cabbage pakoras onto a paper napkin.
Serve crispy cabbage pakoda hot with green chutney or tomato sauce.
Cabbage Vegetable Fritters Recipe details below:
- Cabbage – 1 cup, chopped
- Green chilli – 1, finely chopped
- Coriander leaves – 1 tbsp chopped
- Onion – 1 small, sliced lengthwise
- Gram flour (Besan) – ½ cup
- Rice Flour – 2 tbsp
- Salt – ¾ tsp or to taste
- Red chilli powder – ¼ tsp
- Carom seeds (ajwain) – ½ tsp
- Asafoetida – a pinch
- Curry leaves – 1 sprig
- Water –2 ½ tbsp or as required
- Oil for deep frying
- To make Patta Gobi Ke Pakode, wash and chop coriander leaves, curry leaves and green chilli. Slice cabbage and onion into thin strips.
- In a mixing bowl, take gram flour, rice flour, salt, asafoetida, red chili powder and ajwain. Mix everything together.
- Add sliced onions, chopped green chilies, coriander leaves, curry leaves and cabbage.
- Combine all the ingredients together. Keep aside.
- Heat oil in a pan for deep frying.
- While the oil heats up, add a little water at a time to the cabbage mix to a make a thick batter. Be careful not to add too much water as cabbage will start to release water and dilute the batter.
- Take little portions of the batter with your fingers and drop into the hot oil.
- Fry till the cabbage fritters turn a crispy golden brown. Keep turning them over with a slotted spatula for even browning.
- Remove vegetable fritters onto a plate lined with a paper napkin to remove excess oil.
- Serve hot, crispy and crunchy cabbage fritters with ketchup, a green chutney or a vegetable dip.
*Make a thick batter; if the batter is runny the fritters will not hold their shape and just soak up oil.
*Don’t crowd the frying pan; just fry a few pakoras at a time so that the pakoras cook well and brown uniformly.