Cabbage Pakoda Recipe
Pakoras with cabbage are so simple and perfect. Vegetable pakora recipe definitely hits the mark. Cabbage onion pakoras don’t take too long to fry and top goes a lovely crunchy brown. A quick and tasty fried snack recipe your vegetarian friends will relish. Your family and friends will just not get enough of these fritters.
Servings: 3
Calories: 178kcal
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 – 3/4 tsp or to taste
- Red chilli powder – 1/4 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
- 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.
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.
*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.