Cabbage Pakoda

Indulge in the super crispy and tasty cabbage pakora, a favourite Indian snack. This gluten free and vegan Indian fritters gets ready in less than 30 minutes and is made with common pantry items and cabbage.

Prep Time10

Cook Time15

Total Time25

Course: Snack

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 34511kcal

Author: Geetha

Ingredients

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

Get Recipe Ingredients

Instructions

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.

Notes

Batter Consistency: The batter should coat the cabbage well but not too runny.

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.

Frying Technique: Drop small portions of the batter gently into the hot oil. Avoid overcrowding the frying pan, as it can reduce the oil temperature and result in oily, soggy pakodas. Fry in batches if needed.

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.

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