5 from 1 vote

Get ready to savor a delightful treat with this easy-to-follow Cabbage Pakora recipe.

Bursting with crispy goodness and a spicy kick, these pakoras are a fusion of finely sliced cabbage, onions, and a blend of aromatic spices.

Follow these simple steps to create a batch of these irresistible snacks, perfect for any occasion!

Table of Contents

Key Takeaways:

Vibrant Flavors: Experience a flavorful blend of cabbage, onions, and spices for a crispy, spicy treat.
Easy Prep: Follow simple steps to create these irresistible snacks for any occasion.

Crispy Magic: Use chickpea and rice flour for that perfect crispy texture.
Fry with Care: Maintain oil temperature, fry at medium heat, and flip gently for even cooking.
Serve Smart: Pair with green chutney, tangy ketchup, or enjoy with tea for an enhanced taste experience.

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.

(Expert 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.

(Expert 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.

(Expert 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.

(Expert 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.

Pro Tips for Making Cabbage Pakora

Balancing Salt: When mixing the ingredients, start with a moderate amount of salt. Remember, you can always adjust the salt according to your preference after tasting the mixture. It’s easier to add more salt than to try and reduce its quantity if you’ve added too much.

Patience for Moisture: Allowing the cabbage and onion mixture to sit for 10 minutes is crucial. This resting period enables the vegetables to release their natural moisture, resulting in a softer, more manageable batter. This step enhances the overall texture of your pakoras.

Rice Flour Magic: The addition of rice flour is your secret weapon for achieving that coveted crispy texture. Its fine texture helps create a delightful crunch. Ensure it’s evenly mixed into the batter for consistent crispiness.

Oil Temperature Control: Maintaining the right oil temperature is key. Heat the oil adequately before adding the pakoras. Once hot, reduce the flame to prevent burning. Test the oil readiness by dropping a small portion of the batter; if it sizzles and rises slowly, the oil is at the right temperature.

Fry with Caution: Be cautious when placing the pakoras into the hot oil. To prevent splattering or burns, gently slide them into the oil one by one. Avoid overcrowding the wok to ensure even frying and maintain the oil temperature.

Flip Timing: Patience is key while frying. Resist the urge to flip the pakoras immediately after placing them in the oil. Allow them to cook for a bit before gently turning them. This prevents them from falling apart or losing their shape.

Mindful Heat: Opt for medium heat while frying to ensure the pakoras cook thoroughly without burning. High heat might lead to a crispy exterior but an undercooked interior.

Dual Chili Frying: Utilize the green chilis effectively. Fry the slit chilis separately to control their spiciness. This way, you can moderate the heat level according to your taste preferences.

By incorporating these tips into your cooking process, you’ll elevate your Cabbage Pakoras, ensuring they turn out perfectly crispy, flavorful, and an absolute delight for your taste buds!

What to Serve with Cabbage Pakora?

To complement the fantastic flavors of your homemade Cabbage Pakoras, here are some delicious serving suggestions:

Green Chutney: Whip up a fresh and vibrant green chutney. You can make it with coriander leaves, mint, green chilies, a hint of ginger, and some lemon juice. The tangy, spicy, and herbal notes of this chutney will perfectly complement the crispy pakoras.

Tangy Tomato Ketchup: Another classic accompaniment is tangy tomato ketchup. Its sweet and tangy flavor profile serves as a wonderful contrast to the spiciness of the pakoras. Plus, it’s a universal favorite!

Tamarind Chutney: If you want an extra burst of tanginess, prepare a tamarind-based chutney. It’s made with tamarind pulp, jaggery or sugar, and spices like cumin and red chili powder. This chutney adds a delightful sweet and sour note to balance the pakoras’ spice.

Yogurt Dip: For a cooling element, serve the pakoras with a side of creamy yogurt mixed with a pinch of salt, roasted cumin powder, and chopped cilantro. This refreshing dip contrasts well with the hot and crispy pakoras.

Tea or Chai: To round off the experience, pair these crispy pakoras with a steaming cup of tea or masala chai. The blend of spices in the chai complements the flavors of the pakoras perfectly.

Remember, the combination of these side dishes enhances the overall experience of relishing the crispy, spicy, and aromatic Cabbage Pakoras.

They add a delightful array of flavors that perfectly complement the deliciousness of the pakoras, making every bite a complete delight!

How Does Cabbage Pakora Taste?

Crispy Texture: When you bite into a Cabbage Pakora, the first thing you’ll notice is its crispy exterior. The outer layer is golden brown and crispy, providing a satisfying crunch with each bite.

Soft and Moist Interior: Inside the crispy shell lies a soft and moist blend of finely sliced cabbage and onions. The moisture released from the vegetables during the resting time infuses tenderness into the pakoras.

Aromatic Spice Blend: The blend of aromatic spices – turmeric powder, Kashmiri red chili powder, chopped ginger, carom seeds, and crushed coriander seeds – contributes a medley of flavors. These spices create a rich, complex taste that’s both warming and inviting.

Zesty Green Chilis: The addition of green chilis, both chopped into the pakora mixture and slightly fried alongside, adds a zesty heat. This spicy element complements the overall flavor profile, adding an extra kick to the pakoras.

Overall Flavor Fusion: As you enjoy the Cabbage Pakoras, you’ll experience a harmonious fusion of textures and tastes. The crispy crunchiness combines with the aromatic spices and zesty heat, creating a delicious symphony of flavors with every bite.

In summary, Cabbage Pakoras offer a delightful amalgamation of crispy textures, moist interiors, aromatic spices, and zesty heat.

The combination of these elements results in a taste experience that’s both comforting and thrilling, making them an irresistible snack for any time of the day!

Cabbage Pakora Alternatives

Potato Pakoras: Swap out the cabbage for thinly sliced potatoes. Follow the same recipe, but instead of cabbage, use potato slices. The starchy potatoes offer a different texture, making these pakoras heartier and incredibly tasty.

Spinach Pakoras: Instead of cabbage, use fresh spinach leaves. Dip the whole leaves or chop them finely, mix with the spices, and proceed with the recipe. Spinach pakoras offer a delightful green hue and a unique taste.

Onion Pakoras: Skip the cabbage entirely and focus on creating crispy onion fritters. Slice onions thinly, mix them with the spice blend, and fry them to a golden crispiness. Onion pakoras are simple yet incredibly flavorful.

Mixed Vegetable Pakoras: Create a medley of pakoras by combining various vegetables like cauliflower florets, sliced bell peppers, or even carrot sticks along with cabbage. The mix of vegetables adds diversity to the flavors and textures.

Paneer Pakoras: For a rich and creamy variation, use paneer (Indian cottage cheese). Cut the paneer into cubes or slices, coat them in the spiced flour mixture, and fry until golden. These pakoras offer a deliciously creamy interior with a crispy exterior.

Mirchi Pakoras (Chili Pakoras): If you enjoy heat, try making pakoras with whole chili peppers. Slit the chilis, remove the seeds (if desired), fill them with a spice mix, dip in batter, and fry until crispy. These pack a spicy punch!

Bread Pakoras: Create a unique twist by sandwiching a spiced potato or paneer filling between slices of bread. Dip these sandwiches in the pakora batter and fry until they turn golden brown. This version is both comforting and flavorful.