Cabbage Pakoda Recipe

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/


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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/


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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.


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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/


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Cabbage Pakoda Recipe