Cabbage pakoras are one of the easiest and most satisfying Indian snacks you can make at home. With just a few ingredients and 20 minutes, you can enjoy hot, crispy pakoras that pair perfectly with a cup of tea or coffee. Whether it’s a rainy day, a get-together, or just a snack craving – these pakoras will always hit the spot.
There is something magical about a plate of hot, crispy pakoras with a cup of chai on a rainy evening. If you grew up in India, you know exactly what I’m talking about. The sound of rain outside, the smell of spices in the kitchen, and the warmth of a crunchy pakora dipped in green chutney – it’s pure comfort!
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Among all the pakora varieties, Cabbage Pakora (Cabbage Pakoda) holds a special place. It’s light, crunchy, and made with a handful of simple ingredients that you probably already have in your kitchen. These cabbage pakoras are airy, crisp, and packed with flavour and taste. Whether you are making it for tea-time, guests, or just a snack craving, this recipe will never disappoint.
So the next time you have some cabbage sitting in your fridge, don’t just make sabzi – make these crispy cabbage pakoras and enjoy a crunchy treat with your family!
Why you will love this Cabbage Pakora Recipe
Crispy & Crunchy: The texture of shredded cabbage mixed with besan makes the pakoras naturally crisp.
Quick to Make: Takes only 20–25 minutes from start to finish.
Simple Ingredients: Everything you need is already in your pantry – no fancy items required.
Healthy-ish: Since cabbage is high in fiber and vitamins, this is a veggie-loaded snack.
Customizable: You can add more veggies, cashews or adjust spices to your taste.
Perfect with Tea: Pair it with a hot cup of chai for the ultimate Indian evening snack experience.
How to make Cripy Cabbage Pakora at home?
Wash the cabbage thoroughly and pat dry. Finely shred the cabbage using a knife or slicer. Add them to a large mixing bowl.
Add curry leaves, red chili powder, hing (asafoetida) and salt.
Mix everything with your hands – the salt will help cabbage release a little moisture.
Now add besan (gram flour) and rice flour. Gently mix until the cabbage is coated with flour. Sprinkle a little water if needed (don’t add too much – the pakoras should be dryish, not like a batter).
Heat oil in a deep kadai or frying pan on medium flame. To test if the oil is hot enough, drop a tiny piece of the mixture – it should rise up immediately.
Take small portions of the mixture and drop them gently into the hot oil. Fry in small batches to avoid overcrowding. Fry until golden brown and crisp on all sides.
Remove pakoras using a slotted spoon. Place them on a plate lined with tissue paper to absorb excess oil. Serve hot with green chutney, tamarind chutney, or tomato ketchup.
Serving Suggestions
With Tea or Coffee: Classic combo for evenings or rainy days.
With Chutneys: Pair this crispy and yummy cabbage pakoda with mint-coriander chutney or sweet tamarind chutney.
As a Party Snack: Serve with toothpicks and a dipping sauce at gatherings.
With Rice: In South India, pakoras are often eaten as a crunchy side with rice.
Pakora Chaat: Top pakoras with yogurt, chutneys, onions, and sev for a quick street-style chaat.
Tips to make the best Cabbage Pakora
Don’t make a runny batter – The cabbage should be coated, not floating in batter.
Use rice flour – This adds extra crunch to pakoras.
Keep oil at medium heat – Too hot, and pakoras will burn outside but stay raw inside; too cold, and they’ll soak oil.
Fry in small batches – Overcrowding lowers oil temperature and makes pakoras soggy.
Serve immediately – Pakoras are best enjoyed hot and fresh.
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Recipe Card
Cabbage Pakora | Crispy Cabbage Pakoda
Ingredients
- 1&½ cup Cabbage finely chopped
- 1 cup Gram Flour
- ½ cup Rice Flour
- Curry Leaves few
- 1 teaspoon Red Chilli Powder
- Salt
- Asafoetida / Hing as needed
- Oil as needed, for frying
Instructions
- Wash the cabbage thoroughly and pat dry. Finely shred the cabbage using a knife or slicer. Add them to a large mixing bowl.
- Add curry leaves, red chili powder, hing (asafoetida) and salt.
- Mix everything with your hands – the salt will help cabbage release a little moisture.
- Now add besan (gram flour) and rice flour. Gently mix until the cabbage is coated with flour. Sprinkle a little water if needed (don’t add too much – the pakoras should be dryish, not like a batter).
- Heat oil in a deep kadai or frying pan on medium flame. To test if the oil is hot enough, drop a tiny piece of the mixture – it should rise up immediately.
- Take small portions of the mixture and drop them gently into the hot oil. Fry in small batches to avoid overcrowding. Fry until golden brown and crisp on all sides.
- Remove pakoras using a slotted spoon. Place them on a plate lined with tissue paper to absorb excess oil. Serve hot with green chutney, tamarind chutney, or tomato ketchup.
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