Cabbage Pakora Recipe | Cabbage Pakoda | Bandhakopir Pakora

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.