Indulge in the super crispy and tasty cabbage pakoda, a favourite Indian snack. These gluten free and vegan fritters are made with finely shredded cabbage, aromatic spices and gram flour. Perfect as tea time snack or as a tempting appetiser.
Pakoda, also called pakora, pakodi, bhajia, is a quick and easy snack that. These are dangerously addictive because of their crispy, spicy, and flavourful taste and texture.
These south Indian style cabbage fritters are dangerously addictive because of their crispy, spicy, and flavourful taste.
Whether it's a rainy day, a special occasion or a craving for a crispy snack, these deep fried Indian snack is the solution. It is a great dish to serve sudden guests, at any party or to take to potlucks.
Besides controlling the oil temperature, the batter's consistency is the trickiest part of making pakodas. Too wet or watery batter makes it difficult to drop them in oil and they often don’t turn crispy.
If the batter is too thick, the pakodas will turn out hard. The key to achieving light and crispy pakodas is to avoid adding water and instead use the natural moisture from the cabbage to combine the ingredients.
Why you will love these fritters?
They are super crispy and addictive
Easy to make with basic ingredients
No water required
- Whole and Dry Spices: Cumin, fennel seeds, cassia (dalchini), turmeric powder, red chilli powder and salt.
- Vegetables and Herbs: Cabbage, ginger, green chillies, curry leaves and fresh coriander leaves.
- Flour: Gram flour (besan) and rice flour.
- Liquid: Oil to deep fry pakoda. I have used olive oil but feel free to use any cooking oil that you use regularly.
See the recipe card for quantities.
How to prepare Cabbage Pakoda?
In a mixing bowl, combine shredded cabbage and salt, and mix well with your hand. Let it sit for 5 minutes to release the moisture from the cabbage.
Meanwhile, in a mixie jar, add green chillies, cumin, fennel seeds and cassia (dalchini).
Grind it into a coarse mixture and set it aside.
Add the coarsely ground mixture, red chili powder, turmeric powder, curry leaves, minced ginger and chopped fresh coriander leaves into the bowl of cabbage.
Mix everything well with your hand until well combined.
Heat oil in a deep frying pan over medium heat.
Now add gram flour, rice flour, hot oil and combine everything with your hand until the cabbage is well coated with flour and spices.
Take small portions of the batter and drop them gently into the hot oil.
Fry until they turn golden brown and crispy. Flip them in between for even browning.
Remove the cabbage pakoras using a slotted spoon and place them on a paper towel to absorb excess oil.
Enjoy piping hot cabbage pakoda with your favourite dip or a cup of masala chai.
Substitutions and Variations
Vegetable Variations: You can mix shredded carrots, onions, spinach, or other vegetables along with cabbage to add extra flavour and texture.
Spice Blend: Experiment with different spice blends like chaat masala, curry powder, or dried herbs such as dried fenugreek leaves (kasuri methi) for added taste.
Texture Enhancement: You could use finely chopped green chilies and whole cumin and fennel seeds for varied texture.
Cabbage pakora are at their best when they’re fresh and crispy. Although you can refrigerate leftover cabbage pakoras, they won't be as tasty as when freshly made.
Fridge: Store leftover pakodas in an airtight container or plastic bag in the refrigerator. Make sure the container or bag is tightly sealed to prevent refrigerator odours from seeping in.
Reheat: When you’re ready to enjoy pakoras, reheat them in an air fryer. This will help restore a bit of crispiness. You can also reheat them in an oven
Batter Consistency: The batter should coat the cabbage well but not too thick so add just enough flour.
Oil Temperature: Maintain the oil at the right temperature. If the oil is not hot enough, the pakodas will absorb more oil and turn soggy. If it's too hot, the pakodas might char on the outside while staying uncooked inside.
Fry in Batches: Avoid overcrowding the frying pan or kadai. Fry pakodas in multiple batches to ensure they cook evenly and turn crispy. Overcrowding can reduce the oil temperature and result in oily, soggy pakodas.
Adding Crunch: Add hot oil from the frying pan to the cabbage mixture while combining with flour. This helps in making the pakodas crisper.
Spice Adjustment: Adjust the spice levels according to your preference. Taste the batter before frying to ensure it's seasoned well.
Rice Flour: Adding rice flour to the batter enhances the crispiness of the pakodas. It gives a nice texture to the outer layer.
Draining Excess Oil: After frying, place the pakodas on a paper towel-lined plate to absorb excess oil. This helps keep them crispy.
Serve Immediately: Cabbage pakodas are best enjoyed fresh and crispy. Serve them immediately after frying for the best taste and texture.
Do Not Add Water: Allow the salted cabbage to sit for a few minutes to release the moisture which helps bind the flour and spices eliminating the requirement of water.
Shredded Cabbage: To achieve a crispy texture, shred the cabbage as finely as possible.
In a Platter: Arrange the pakodas on a platter alongside onion salad, lemon wedges, and a variety of chutneys. This makes for a colorful and inviting presentation, perfect for gatherings or potlucks.
As a Side Dish: Pair cabbage pakodas with a main course, such as moringa dal or tomato rasam. They add a crispy texture and a burst of flavour to the meal.
In a Wrap or Sandwich: Use cabbage pakodas as a filling in wraps or sandwiches. Add a few slices of cucumber, onion and a spread of chutney such as tomato mint chutney or carrot chutney, and enjoy them stuffed inside a flatbread or between slices of bread.
These renowned snacks are crispy and deep-fried, but they are made using different ingredients and methods. Samosas have a spiced potato filling and are shaped like triangles with pastry made of wheat or all-purpose flour. The pakodas, on the other hand, are cooked with gram flour, spices, and either one vegetable or an assortment of vegetables.
I wouldn't recommend storing battered cabbage as pakodas may not turn as crispy as they would when made freshly.
Too much flour leads to soggy and soft pakoras. Ensure to add just enough flour to coat the cabbage and is easy to drop in the oil.
KEEP IN TOUCH
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📖 Recipe Card
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 750 gms (or) 5 cups White Cabbage finely shredded
- 6 Green Chillies adjust to suit your spice levels
- 360 gms (o) 3 Cups Gram Flour/ Besan
- Salt as required
- ¼ Teaspoon Turmeric Powder
- ½ Teaspoon Red Chilli Powder adjust to your taste
- 2 inches Fresh Ginger Root washed and peeled
- 2 Teaspoons Fennel Seeds
- 2 Teaspoons Cumin seeds
- 45 gms (or) 2.5 Tablespoons Rice Flour
- Handful Curry Leaves washed and chopped
- Handful Fresh Coriander Leaves washed and chopped
- ½ inch Cassia / Dalchini
- 2 Tablespoons Hot Oil
- Oil for frying
- In a mixing bowl, combine shredded cabbage and salt, and mix well with your hand.750 gms (or) 5 cups White Cabbage, Salt
- Let it sit for 5 minutes to release the moisture from the cabbage.
- Meanwhile, in a mixie jar, add green chillies, cumin, fennel seeds and cassia (dalchini).6 Green Chillies, 2 Teaspoons Fennel Seeds, 2 Teaspoons Cumin seeds, ½ inch Cassia / Dalchini
- Grind it into a coarse mixture and set it aside.
- Add the coarsely ground mixture, red chili powder, turmeric powder, curry leaves, minced ginger and chopped fresh coriander leaves into the bowl of cabbage.¼ Teaspoon Turmeric Powder, ½ Teaspoon Red Chilli Powder, 2 inches Fresh Ginger Root, Handful Curry Leaves, Handful Fresh Coriander Leaves
- Mix everything well with your hand until well combined.Heat oil in a deep frying pan over medium heat.Oil
- Now add gram flour, rice flour, hot oil and combine everything with your hand until the cabbage is well coated with flour and spices.360 gms (o) 3 Cups Gram Flour/ Besan, 45 gms (or) 2.5 Tablespoons Rice Flour, 2 Tablespoons Hot Oil
- Take small portions of the batter and drop them gently into the hot oil.Fry until they turn golden brown and crispy.
- Flip them in between for even browning.
- Remove the cabbage pakoras using a slotted spoon and place them on a paper towel to absorb excess oil.
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