Cabbage Pakora is a crispy and spicy Indian snack made by deep-frying a mixture of finely sliced cabbage, onions, aromatic spices, and chickpea flour batter.
Get ready to savor a delightful treat with this easy-to-follow Cabbage Pakora recipe.
Key Takeaways:
- Cabbage pakora is a delicious snack made from cabbage and a blend of spices, fried to perfection.
- This crispy treat is very easy to make at home for any occasion or in a rainy evening requiring little time and ingredients.
- These pakoras can be served hot as it is or paired with a variety of chutneys or tangy tomato ketchup.
- The crispy cabbage pakoras offer a distinct and satisfying taste with a touch of zesty heat and spiciness in its soft interior.
- A few suitable alternatives to these pakoras are dal pakora, onion pakora, and aloo pakora.
The Ingredients:
- Cabbage: 250 gm (finely sliced)
- Chickpea flour: 150 gm
- Rice flour: 100 gm
- Onion: 50 gm (finely sliced)
- Turmeric powder: ½ tbsp
- Kashmiri red chili powder: 1 tbsp
- Ginger: 1 tbsp (chopped)
- Carom seeds: ½ tbsp
- Coriander seeds: 1 tbsp (crushed)
- Green chili: 5 pieces (chopped)
- Green chili: 4 pieces (slightly slitted)
- Salt to taste
- Refine oil: for cooking
How to Make Cabbage Pakora (Step by Step with Images)
1. Begin by taking a mixing bowl and adding the chopped cabbage. Next, include the chopped onions, 1 tbsp of salt, ½ tbsp of turmeric powder, 1 tbsp of Kashmiri red chili powder, 1 tbsp of chopped ginger, ½ tbsp of carom seeds, 1 tbsp of crushed coriander seeds, and 5 pieces of chopped green chilis. Mix all these ingredients thoroughly. Allow the mixture to sit for 10 minutes.
(Pro tip: Adjust the amount of salt according to your taste.)
2. After 10 minutes, you’ll notice moisture has been released from the cabbage and onions, making the mixture soft and moist. Now, add the chickpea flour and rice flour, and mix it evenly.
(Pro tip: Adding rice flour to the cabbage pakora batter will make it crispy.)
3. Heat a generous amount of oil in a wok for deep-frying the pakoras. Once the oil is hot, reduce the flame, shape the pakoras into more or less round shapes and carefully add them one by one into the hot oil.
(Pro tip: Exercise caution when adding anything to hot oil.)
4. Flip the pakoras to cook them evenly on all sides. Avoid frying them on high heat, as this can lead to them burning on the outside while remaining uncooked on the inside. So, fry in medium heat. Remove them from the oil when they are perfectly fried.
(Pro tip: Don’t flip the pakoras immediately after adding them to the oil.)
5. Additionally, fry the four green chilis that have been slit from one end.
6. Serve the cabbage pakoras with green chutney and tomato ketchup.
Recipe Card
Cabbage Pakora Recipe | Cabbage Pakoda | Bandhakopir Pakora
Ingredients
- 250 grams Cabbage (finely sliced)
- 150 grams Chickpea flour
- 100 grams Rice flour
- 50 grams Onion (finely sliced)
- ½ tbsp Turmeric powder
- 1 tbsp Kashmiri red chili powder
- 1 tbsp Ginger (chopped)
- ½ tbsp Carom seed
- 1 tbsp Coriander seed (crushed)
- 5 pieces Green chili (chopped)
- 4 pieces Green chili (slightly slitted)
- 3 tbsp Refine oil
Instructions
- Begin by taking a mixing bowl and adding the chopped cabbage. Next, include the chopped onions, 1 tbsp of salt, ½ tbsp of turmeric powder, 1 tbsp of Kashmiri red chili powder, 1 tbsp of chopped ginger, ½ tbsp of carom seeds, 1 tbsp of crushed coriander seeds, and 5 pieces of chopped green chilis. Mix all these ingredients thoroughly. Allow the mixture to sit for 10 minutes.(Pro tip: Adjust the amount of salt according to your taste.)
- After 10 minutes, you’ll notice moisture has been released from the cabbage and onions, making the mixture soft and moist. Now, add the chickpea flour and rice flour, and mix it evenly.(Pro tip: Adding rice flour to the cabbage pakora batter will make it crispy.)
- Heat a generous amount of oil in a wok for deep-frying the pakoras. Once the oil is hot, reduce the flame, shape the pakoras into more or less round shapes and carefully add them one by one into the hot oil.(Pro tip: Exercise caution when adding anything to hot oil.)
- Flip the pakoras to cook them evenly on all sides. Avoid frying them on high heat, as this can lead to them burning on the outside while remaining uncooked on the inside. So, fry in medium heat. Remove them from the oil when they are perfectly fried.(Pro tip: Don’t flip the pakoras immediately after adding them to the oil.)
- Additionally, fry the four green chilis that have been slit from one end.
- Serve the cabbage pakoras with green chutney and tomato ketchup.
Video
Notes
- Use fresh cabbage and slice them nicely to make cabbage pakoras.
- Let the mixture of cabbage, salt, and spices rest for a while. This will help release natural moisture from the vegetables. This will make it easy for you to prepare a smooth and manageable batter. It will enhance the eventual texture of the fritters.
- You may add a little bit of rice flour with the batter if you want to add more crunchiness to the pakoras. However, ensure that you mix the rice flour evenly so that you get a smooth batter. This will ensure consistent crispiness of the cabbage pakoras.
- Do not overcrowd the pan with too many pakoras. This will prevent even cooking. Flip them occasionally. This will prevent them from falling apart or breaking while frying.
Nutrition Info (Estimation Only)
