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8/13/2019 Cabbage Pakoda Recipe
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spiceupthecurry.com http://www.spiceupthecurry.com/cabbage-pakoda-recipe/
Categorized under Appetizers or Starters , Breakfasts & Snacks , Vegan Ingredients Cabbage , Gram Flour (Besan) , Onio ns ,
Rice Flour
Cabbage Pakoda Recipe | Crisp cabbage pakora
Todays recipe is cabbage pakoda or pakora or cabbage fritters. It is very easy and quick to make. This
is perfect late af ternoon snack with hot cup of tea on this cold weather.
http://www.spiceupthecurry.com/cabbage-pakoda-recipe/http://www.spiceupthecurry.com/8/13/2019 Cabbage Pakoda Recipe
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This recipe is same as usual pakoda recipe. A batter is made f rom cabbage, onion, besan, rice f lour with dry
spices and f resh herbs. And then spoonful of batter is deep f ried to make delicious pakoras.
Winter has already started in my part of world. This kind of snack is perf ect f or me and dear hubby on
weekends. Yes, I do make deep fried food once in a while and pakora comes f irst in that category. I do make
other pakoras likeonion pakora, dill leaves pakora,Gujarati style methi pakora (Methi na gota),Aloo bajji. I
am sorry this list is not f or calorie conscious people.
I have added mint leaves in this pakora which give very unique f lavor to it . But you can skip it. I have used
green chilies as well as red chili powder. You can of course adjust t he amount as per your liking spiciness.
I have seen many people use baking soda while they make any pakora batter. I do no t pref er to use soda
because f irst I do not like the taste o f soda, second batter with soda will absorb more oil while f rying. So I
always skip the soda in any pokora recipe.
Cabbage Pakoda Recipe | Crisp cabbage pakora
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
Autho r: Kanan
Recipe Category: Tea-time snack or breakfast
http://www.spiceupthecurry.com/aloo-pakora-recipe-aloo-bajji/http://www.spiceupthecurry.com/methi-gota-recipe-methi-pakoda/http://www.spiceupthecurry.com/dill-leaves-pakora-recipe/http://www.spiceupthecurry.com/onion-pakoda-recipe-kanda-bhaji/8/13/2019 Cabbage Pakoda Recipe
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Cuisine: Indian
Yield: 15-16 pakoras (2 servings)
Ingredients
Besan (chickpea f lour) cup
Rice f lour 2 tablespoons
Red chili powder 1 teaspoon
Kasoori methi (Dried fenugreek leaves) teaspoon
Salt to t aste
Green chilies 2, chopped f inely
Cilantro leaves 2 tablespoons, chopped f inely
Mint leaves 1 tablespoo n, chopped f inely, opt ional
Onion cup, chopped
Cabbage 1 cup, choppedWater cup
Oil to deep f ry pakoda
Instructions
1. Take besan, rice flour in a bowl along with salt , red chili powder and kasoori methi.
2. Mix well so everything gets incorpo rated well.
8/13/2019 Cabbage Pakoda Recipe
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3. Then add green chilies, cilantro, mint leaves, onion and cabbage.
4. Mix well.
5. Before you add water to make batt er, heat oil in pan on medium heat f or deep f rying. Also line a plate
with paper towel.
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6. Add water lit tle a t ime and make very thick batt er.Do not make thin batter because cabbage will leave
its own some water and batter will become runnier.
7. Now check oil is hot enough or not by dropping a small ball of batter into the oil. If it comes on to p
very immediately them it is too hot . If it st ays at bottom then oil is not hot enough. It should come on
top af ter 2-3 seconds and then oil is ready fo r deep f rying.
8. Using your hand, drop spoo nful of batter into the oil.
9. Fry till it becomes golden brown and crispy f rom all the sides. Keep moving with s lott ed spatula f or
even browning.
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10. Once f ried, remove it using spatula and also drain excess oil.
11. Use paper towel lined plate, so it will absorb extra oil. Serve hot .
Additional Info
Taste crispy outs ide, sof t f rom inside with litt le spicy
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Shelf life best served hot. If your store it then it will become soggy and it will lose its crispness.
Serving suggestions Serve as a breakfast or af ternoon snack with a cup of tea or cof f ee. Also serve
some coriander chutney or mint chutneyor tamarind-date chutneyor ketchup on s ide as a dipping sauce.
Tips - There is another way of making cabbage pakoda : start with sprinkling some salt on cabbage and let it
sit for 20 minutes. So it will ooze out some water. Then add flour and other ingredients. Add water if required. I
making this way you will need less or no water and pakoda will become more crispy.
I have served yummy cabbage pakorawith coriander chutney, tamarind-date chutney along with a hot cup
of cof f ee fo r me and a cup of tea f or hubby. It was our afternoon snack on last weekend.
http://www.spiceupthecurry.com/tamarind-date-chutney/http://www.spiceupthecurry.com/coriander-chutney/http://www.spiceupthecurry.com/tamarind-date-chutney/http://www.spiceupthecurry.com/mint-chutney-recipe-pudina-chutney-for-pakora/http://www.spiceupthecurry.com/coriander-chutney/8/13/2019 Cabbage Pakoda Recipe
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