Cabbage pakoda | Cabbage pakora recipe with easy step by step instrucitons for your easy understanding and learning.
How to make Cabbage Pakoda | Cabbage Poakodi
Cabbage Pakoda or Cabbage pakora is an easy evening snack. My hubby, bought 1 kg of big cabbage last week. After scolding him😒 for buying so much big cabbage, i prepared cabbage sambar, cabbage poriyal, but still i had another 1/2 kg of cabbage.
So while browsing for some recipes, i saw this cabbage pakora in one of the site and tried the same method, as we do for onion pakora. It came out as a crispy snack and I am happy😜 that I finished my cabbage finally. I normally prepare the cauliflower pakora or the crispy cauliflower fry as evening snack and this cabbage pakora has now become one of our family favorite ☺️ .
Step by step instructions to make cabbage fritters
Ingredients
- Cabbage – 1.5 cups
- Small Onion / shallots – 1/2 cup (chopped finely)
- Besan flour – 3/4 cup
- Rice flour – 1/2 cup
- Corn flour – 1 tsp
- Chilli powder – 1.5 tsp
- Turmeric powder – 1/5 tsp
- Baking soda – 3 pinch
- Green chillies – 2 finely chopped
- Coriander leaves – 3 tbsp (chopped)
- Curry leaves – 2 tbsp (chopped)
- Fennel seeds – 1 tsp
- Salt – as per taste
- Oil – for frying
- Water – as needed or around 5 tbsp ( for sprinkling )
Method
1. Chop the cabbage lengthwise. Add the ingredients from Cabbage to salt and mix them together.
2. Sprinkle little water tsp by tsp and mix them well, until they form a dough like consistency as shown bellow. Leave it for 5 min to rest.
3. Heat the oil in medium flame. Take little portion of the pakoda dough and fry in the oil. Do the same for the rest of the dough. When the pakoda becomes light brown in colour on all the sides, remove from oil and filter the excess oil.
Recipe for making cabbage pakoda
- Cabbage – 1.5 cups
- Small Onion / shallots – 1/2 cup chopped finely
- Besan flour – 3/4 cup
- Rice flour – 1/2 cup
- Corn flour – 1 tsp
- Chilli powder – 1.5 tsp
- Turmeric powder – 1/5 tsp
- Baking soda – 3 pinch
- Green chillies – 2 finely chopped
- Coriander leaves – 3 tbsp chopped
- Curry leaves – 2 tbsp chopped
- Fennel seeds – 1 tsp
- Salt – as per taste
- Oil – for frying
- Water – as needed or around 5 tbsp ( for sprinkling)
-
Chop the cabbage lengthwise. Add the ingredients from Cabbage to salt and mix them together.
-
Sprinkle little water tsp by tsp and mix them well, until they form a dough like consistency as shown bellow. Leave it for 5 min to rest.
-
Heat the oil in medium flame. Take little portion of the pakoda dough and fry in the oil. Do the same for the rest of the dough. When the pakoda becomes light brown in colour on all the sides, remove from oil and filter the excess oil.
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Serve it hot with a cup of tea or coffee. Any mint chutney or tomato sauce would be a great accompaniment.
*Post first publised on April 19th 2014. Updated with recipe.
Rita Bose says
Looks really yummy and delicious!
Kalpana Sareesh says
crunchy munches..nice one
Kalpana Sareesh says
crunchy munches..nice one
techie ZM says
Looks yummy and crispy..
techie ZM says
Looks yummy and crispy..
Hamaree Rasoi says
Looks simply delicious and crispy looking cabbage fritters.
Deepa
sangeetha pn says
love any pakora, but this has always taken the first position from the day I started making them! looks crunchy n yum
Veena Theagarajan says
so crispy .. nice tea time snack
Gloria says
looks so yummy..crunchy & tasty
Jayanthy Kumaran says
looks absolute delish
Tasty Appetite
Smitha Kalluraya says
Wow this is so tempting…
Gayathri Sathyanarayanan says
Looks crispy and yummy. Pakoras. Good to munch.
Linsy Patel says
looks so crispy, have to try this soon with my tea.
Sathya Priya says
i had this pakoras at my friends place but not sure abt the recipe .this look awesome .i can munch them with a hot cup of tea .
Navaneetham Krishnan says
Love the invention and love, love the outcome. Thanks so much for the recipe; something I can replicate for our meatless days.