Cabbage Pakoda is my go-to recipe when I want something crispy and flavorful without much fuss. The simple mix of cabbage with gram flour and spices creates magic in the kitchen. I learned this recipe from my mom, and it’s been a family favorite for years. The best part? It takes basic ingredients and turns them into something special.
About the Recipe
This recipe takes boring cabbage and makes it exciting. The gram flour coating gets super crispy while the cabbage stays tender inside. It’s a great way to get kids to eat vegetables, and even veggie-skeptics love these fritters. The mix of rice flour and gram flour gives these pakodas their signature crunch.
Why You’ll Love This Recipe
You’ll love how easy these pakodas are to make. They’re ready in just 20 minutes and need basic pantry ingredients. The texture is amazing – crispy outside, soft inside. They’re perfect for unexpected guests or when you want a quick snack. Plus, they’re not greasy like other fried snacks if you fry them at the right temperature.
Cooking Tips
– Make sure your oil is hot enough (test with a small drop of batter – it should rise immediately)
– Don’t crowd the pan while frying
– Chop the cabbage very finely for better binding
– Keep the batter thick – it shouldn’t be runny
– Drain on paper towels to keep them crispy
Serving and Storing Suggestions
Serves 4-6 people as a snack. Makes about 20 pakodas. Prep time: 10 minutes, Cook time: 10 minutes. Serve hot with mint chutney or ketchup. Store leftovers in an airtight container but they’re best eaten fresh.
Similar Recipes
- 1. Onion Pakoda
- 2. Spinach Pakoda
- 3. Potato Pakoda
- 4. Mixed Vegetable Pakoda
Nutrient Benefits
Cabbage is rich in vitamin C and fiber. Gram flour adds protein and minerals. While these are fried snacks, using fresh oil at the right temperature helps minimize oil absorption. The spices like red chili have antioxidant properties.
Cabbage Pakoda
Ingredients
- 2 cups Cabbage finely chopped
- 1/3 cup Gram Flour
- 1/3 cup Rice Flour
- 2 tsp Red Chilli Powder
- 2 tsp Ghee add one more tsp if needed
- as per taste Salt
- a pinch Asafoetida Powder
- Oil for frying
Instructions
- Combine the cabbage, gram flour, rice flour, red chilli powder, ghee, salt and asafoetida powder in a large bowl.
- Mix well.
- Sprinkle a little water and mix well to a thick mixture.
- Heat oil in a deep frying pan over medium flame.
- Drop small portions of the mixture (or make small balls) into the hot oil and deep fry until golden brown and crispy.
- Remove and drain excess oil.
- Serve with mint chutney or sauce of choice.
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Frequently Asked Questions
Can I make these pakodas ahead of time?
They’re best served fresh and hot. If needed, you can mix the batter ahead and fry just before serving.
Why isn’t my pakoda crispy?
The oil temperature is key. Too low, and they’ll be soggy. Too high, and they’ll brown outside but stay raw inside. Medium heat works best.
Can I bake these instead of frying?
While you can bake them, they won’t have the same crispy texture. For authentic taste, frying is recommended.
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est-il possible d’avoir une traduction en français ?
Merci
Hi,
You can use Google Translate and translate it to French.