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.
What is Cabbage Pakoda?
Cabbage pakoda, also known as cabbage fritters or cabbage bhajji, is a popular Indian snack made from shredded cabbage mixed with chickpea flour (besan) and spices, then deep-fried until golden and crispy. This delightful treat is often enjoyed as a tea-time snack or as an appetizer during festive occasions.
Cabbage Health Benefits:
Cabbage is a highly nutritious vegetable, rich in vitamins C and K, which support immune function and promote healthy blood clotting. It’s packed with antioxidants that help reduce inflammation and protect against chronic diseases. Cabbage is also high in fiber, aiding digestion and promoting gut health. Additionally, its low-calorie content makes it an excellent choice for weight management, while its compounds may support heart health and lower cholesterol levels.
Cabbage Pakoda Recipe Andhra Style:
These crispy cabbage fritters are a popular Indian street food that’s sure to satisfy your cravings for something crunchy and flavorful.
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, firstly wash and chop coriander leaves, curry leaves and green chilli. Also slice the cabbage and onion.
- Next, in a mixing bowl, combine besan, rice flour, salt, chilli powder, hing and ajwain.
- Then 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 mixture and release them into the pan.
- Space the cabbage pakodas slightly apart and 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 cabbage fritters hot with green chutney or tomato sauce.
If you are searching for more vegetarian cabbage recipes, then do try out this Bengali cabbage sabji
Cabbage Pakora Serving Suggestions
Cabbage pakoda is best enjoyed hot and fresh. Here are some serving suggestions:
- Serve with green chutney, tamarind chutney, or ketchup for dipping.
- Pair with a hot cup of chai tea for a traditional Indian tea-time experience.
- Enjoy as an appetizer before a main meal or as a party snack.
- Serve alongside other Indian snacks like samosas or vada for a varied snack platter.
Cabbage Pakoda Variations koda
Get creative with your cabbage pakoda by trying these variations:
- Mixed Vegetable Pakoda: Add grated carrots, bell peppers, or spinach to the cabbage for a colorful and nutritious twist.
- Cheesy Cabbage Pakoda: Mix in some grated cheese for an extra indulgent treat.
- Spicy Cabbage Pakoda: Increase the amount of green chilies or add red chili flakes for a spicier version.
Tips for Perfect Cabbage Pakoda
To ensure your cabbage pakoda turns out perfectly crispy every time, keep these tips in mind:
- Ensure the oil is hot enough before frying.
- Don’t overcrowd the pan while frying, as this can lower the oil temperature and result in greasy pakodas.
- Fry the pakodas in batches to maintain consistent oil temperature.
- Serve hot for the best taste and texture.
Cabbage Fritters Recipe details below:
Cabbage Pakoda Recipe
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 Cabbage And Onion Pakoras, 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
*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.
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