Apr 102016
 
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cabbage pakoda andhra recipe

Cabbage Pakoda

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.

cabbage fritters recipe

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!

cabbage snack recipe Indian

For this South Indian homemade pakora recipe, wash and chop coriander leaves, curry leaves and green chilli. Slice the cabbage and onion.

vegetable ingredients for cabbage pakora recipe

In a mixing bowl, combine besan, rice flour, salt, chilli powder, hing and ajwain.

dry ingredients for cabbage fritters recipe

Add chopped cabbage, sliced onion, coriander leaves, curry leaves and green chilli.

mix ingredients for homemade pakoda with cabbage recipe

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.

mix the vegetables with dry ingredients for cabbage onion pakora recipe

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.

cabbage pakodi batter recipe

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.

making crispy Bandh gobhi pakodas recipe

Flip veggie fritters over and cook for a further 2-3 minutes, until uniformly browned and cooked through.

fry patta gobhi fritters recipe

Remove the fried cabbage pakoras onto a paper napkin.

crispy bandh gobi pakoda recipe

Serve crispy cabbage pakoda hot with green chutney or tomato sauce.

cabbage onion pakodi recipe

If you are looking for more fritters recipes, do try out Eggplant Fritters and Jhuri Aloo Bhaja.

Cabbage Vegetable Fritters Recipe details below:

Cabbage Pakoda Recipe
 
Prep time
Cook time
Total time
 
Pakoras with cabbage are so simple and perfect. This vegetable pakora recipe definitely hits the mark. Cabbage onion pakoras don’t take too long to fry and the top goes a lovely crunchy brown. A quick and tasty fried snack recipe your vegetarian friends will relish. They will just not get enough of these fritters.
Author:
Recipe type: Snack, Appetizer
Cuisine: Andhra
Serves: 3
Ingredients
  • 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
Instructions
  1. To make Patta Gobi Ke Pakode, wash and chop coriander leaves, curry leaves and green chilli. Slice cabbage and onion into thin strips.
  2. In a mixing bowl, take gram flour, rice flour, salt, asafoetida, red chili powder and ajwain. Mix everything together.
  3. Add sliced onions, chopped green chilies, coriander leaves, curry leaves and cabbage.
  4. Combine all the ingredients together. Keep aside.
  5. Heat oil in a pan for deep frying.
  6. 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.
  7. Take little portions of the batter with your fingers and drop into the hot oil.
  8. Fry till the cabbage fritters turn a crispy golden brown. Keep turning them over with a slotted spatula for even browning.
  9. Remove vegetable fritters onto a plate lined with a paper napkin to remove excess oil.
  10. Serve hot, crispy and crunchy cabbage fritters with ketchup, a green chutney or a vegetable dip.
Notes
*Ensure the oil is hot before you release the cabbage fritters into the frying pan.
*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.
Nutrition Information
Serving size: 204g Calories: 178 Fat: 5g Carbohydrates: 29g Fiber: 3g Protein: 4g Cholesterol: 0mg

 

Shil is a freelance writer, professional blogger, foodie, health advocate and travel enthusiast.

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