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Cabbage pakoda | Crispy Cabbage pakora recipe

Sangskitchen
Cabbage pakoda is a snack item prepared with fresh cabbage, spices and Bengal gram flour.
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Snack, starters
Cuisine Indian
Servings 3
Calories 180 kcal

Ingredients
  

  • 2 cups grated cabbage
  • 2 green chillies
  • ½ cup coriander leaves
  • ¼ cup curry leaves
  • 1 ginger garlic paste
  • ½ tsp cumin seeds
  • ½ tsp fennel/garam masala powder
  • 2 pinches asafoetida
  • 1 cup gram flour
  • ½ cup rice flour
  • 1 tsp salt
  • ¾ tsp chilli powder
  • ¼ cup water approx..
  • Oil to deep fry

Instructions
 

Recipe:

  • Clean and chop/grate/slice cabbage. Take the cabbage in a mixing bowl.
  • Add green chillies, coriander leaves, curry leaves and ginger garlic paste.
  • Put cumin seeds, fennel powder or garam masala powder and asafoetida.
  • Now add Bengal gram flour, rice flour, salt and chilli powder.
  • Combine all the dry ingredients with the fingers thoroughly.
  • Gradually add water and combine a thick mass.
  • The pakoda dough/batter should be able to hold as bite-size pieces. The cabbage mix should not fall apart while putting in oil. Also, at the same time, the pakoda batter should not be watery like Vada batter.

How to fry cabbage pakora:

  • Heat enough oil to deep fry. Check the oil temperature by dropping a piece of cabbage and if it raises instantly(without deep burning)then start frying pakodas.
  • Hold a handful of pakoda dough, drop bite-size pieces into hot oil.
  • Fry undisturbed for few minutes until the bottom sides turn to golden brown color without burning.
  • Flip the pieces and fry the other sides also to golden color.
  • Maintain the same temperature throughout the process.
  • When both sides are fried properly to nice brown color, remove from the oil. Tap out the excess oil with a tissue paper.
  • Serve hot with tomato ketchup or coconut chutney.

Notes

Tips/Notes: 1) If the oil temperature is low, then the cabbage drinks extra oil. And if oil is too hot then pakodas burn outside without cooked inside. 2) Similarly, the consistency of the pakoda dough matters a lot to get crispy cabbage pakora. In case if you have got dry dough, sprinkle a tbsp of water, mix again and if your dough becomes watery like Vada batter then add some gram flour, mix again. 3) Make pakodas to bite size pieces to get evenly fried crispy cabbage pakoda.

Nutrition

Calories: 180kcal
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