Cabbage pakoda / cabbage pakora recipe – easy to make Indian style cabbage fritters using chickpea flour and spices. A delicious appetizer or snack that you will love.
Hot pakoras with tea is one of my favorite combinations, especially during monsoon season. This gluten-free, vegan cabbage pakora is a delicious savory snack or appetizer that is easy to make in minutes. The spices and herbs lend flovor to the pakoras which is made using besan or chickpea flour along with cabbage.
If you are not too fond of cabbage, do try this pakora and I am sure you will enjoy it. And, if you love cabbage and use it mostly in curries like cabbage gravy, then do try this recipe that you will love.
About This Recipe
This cabbage pakoda is very easy to make. The pungent taste of cabbage is mellowed down in this recipe and you will enjoy having this snack.
In this recipe, we need to make a batter using chopped cabbage, chickpea flour ( or gram flour ) and spices. Then we deep-fry the pakoras and can serve them hot.
Health Benefits
- Cabbage
- It is rich in vitamin C
- It is also a good source of dietary fiber
- Cabbage is low in calories
- Gram Flour
- It is rich in protein
- It is a good source of iron as well as vitamin B6
- Gram flour is also a good source of dietary fiber
Ingredients You Need
- Cabbage: we need to use chopped cabbage in this recipe.
- Besan: also called as gram flour or chickpea flour. We use it to make the batter for the pakora.
- Ginger: fresh finely chopped or grated ginger adds flavor to the dish.
- Kasuri Methi: is basically dried fenugreek leaves, and it lends a nice flavor to the pakora.
- Coriander leaves: this herb lends freshness to the dish.
- Red chilli powder: it lends heat to the dish. Substitute it with finely chopped green chillies.
- Cumin seeds: crush the cumin seeds and add to the batter to make it more flavorful. It also aids in digestion.
- Coriander powder: lends flavor to the pakora.
- Oil: we need to use enought oil as we are deep-frying the pakodas.
- Salt: adjust salt to taste
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How to make Cabbage Pakoda step by step
- Firstly, wash and finely chop the cabbage. Take the chopped cabbage in a bowl.
- Thoroughly wash the coriander leaves and finely chop it. Add it to the bowl.
- Now add peeled and finely chopped ginger.
- Add gram flour. Sprinkle the spices – turmeric powder, red chilli powder and coriander powder along with salt. Also, crush the cumin seeds in a mortar and pestle and add it.
- Crush the kasuri methi between your palms and add it.
- Mix the cabbage, gram flour and the spices together.
- Now add water gradually and mix well to make a batter that is neither too thick nor too thin.
- Meanwhile, heat oil for deep frying in a kadai or pan. Once the oil is hot, take spoonfuls of the batter and drop it gently in the oil. Add just a few at a time and do not over-crowd the pan. Fry the pakodas on medium heat.
- Once the pakodas turn brown, turn them over gently with a slotted spoon. Keep flipping the pakodas over till they turn golden-brown on all sides. Then transfer the pakoras to a plate lined with kitchen paper to absorb the excess oil.
- Continue this process with the rest of the batter and fry the pakoras in batches. Serve cabbage pakodas hot with ketchup or a chutney of your choice.
Recipe Tips
- Consistency of batter: The consistency of the batter should be neither too thick nor too thin. If too thick, the pakoras will turn out doughy and if too thin, the veggies will not be coated with the batter. If you feel the batter is too thin, just add a litter more gram flour. If the batter is too thick, add little water to adjust the consistency.
- Testing temperature of oil: To test if the oil is hot enough, drop a tiny bit of batter in the oil. If it rises to the top rapidly, then the temperature is right. But if the batter stays at the bottom or rises slowly, then let the oil heat up more before trying again.
- Dropping the batter: Do not drop the batter from too high as it may splatter. So, drop it gently, using a spoon, close to the surface of the oil.
- Frying the pakoras: Fry the pakoras on medium heat so that the batter is properly cooked and is not left raw.
- Make a test batch: I suggest you to make a test batch of one or two pakoras. You can check whether the pakoras are cooked properly. You can taste the pakoras and add more seasoning to the batter, if required.
- Frying in batches: Its best not to overcrowd the pan while frying, so fry enough pakoras depending on the size of your pan.
Cabbage pakoda / cabbage pakora recipe – easy to make Indian style cabbage fritters using chickpea flour and spices. A delicious appetizer or snack that you will love.
Ingredients
- 1 cup chopped cabbage ( patta gobhi / muttaikose )
- 1/2 cup besan ( gram flour or chickpea flour )
- 1/8 tsp turmeric powder ( haldi powder )
- 1/2 tsp red chilli powder
- 1 tsp coriander powder ( dhania powder )
- 1/2 tsp crushed cumin seeds ( jeera )
- 1/2 tsp kasuri methi ( dry fenugreek leaves )
- 1 1/2 tbsp chopped coriander leaves
- 1/2 tsp finely chopped ginger
- Salt to taste
- Oil for deep frying
Instructions
- Wash and finely chop the cabbage. Take the chopped cabbage in a bowl.
- Thoroughly wash the coriander leaves and finely chop it. Add it to the bowl.
- Now add peeled and finely chopped ginger.
- Add gram flour. Sprinkle the spices – turmeric powder, red chilli powder and coriander powder along with salt. Also, crush the cumin seeds in a mortar and pestle and add it.
- Crush the kasuri methi between your palms and add it.
- Mix the cabbage, gram flour and the spices together.
- Now add water gradually and mix well to make a batter that is neither too thick nor too thin.
- Meanwhile, heat oil for deep frying in a kadai or pan. Once the oil is hot, take spoonfuls of the batter and drop it gently in the oil. Add just a few at a time and do not over-crowd the pan. Fry the pakodas on medium heat.
- Once the pakodas turn brown, turn them over gently with a slotted spoon. Keep flipping the pakodas over till they turn golden-brown on all sides. Then transfer the pakoras to a plate lined with kitchen paper to absorb the excess oil.
- Continue this process with the rest of the batter and fry the pakoras in batches. Serve cabbage pakodas hot with ketchup or a chutney of your choice.
Notes
- The consistency of the batter should be neither too thick nor too thin. If too thick, the pakoras will turn of doughy and if too thin, the veggies will not be coated with the batter. If you feel the batter is too thin, just add a litter more gram flour. If the batter is too thick, add little water to adjust the consistency.
- Fry the pakoras on medium heat so that the batter is properly cooked and is not left raw.
- Its best not to overcrowd the pan while frying, so fry enough pakoras depending on the size of your pan.
Nutrition Information
Serving size:1 serving Calories:230 calories Fat:19.4 g Saturated fat:2.5 g Unsaturated fat:0 g Trans fat:0 g Carbohydrates:10.7 g Sugar:2.4 g Sodium:403 mg Fiber:2.5 g Protein:3.9 g Cholesterol:0 mg
Dips / Chutney to Serve
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