Cabbage Pakora | Crispy Cabbage Pakoda
Try this crispy cabbage pakora recipe – a quick and easy Indian pakoda snack made with shredded cabbage, besan (gram flour), and spices. Perfect for tea-time, rainy days, or as a crunchy party appetizer.
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.
Notes
Adjust the amount of flour according to the consistency needed.
You can adjust the spice powder to suit your taste.
Nutrition
Calories: 195kcalCarbohydrates: 35gProtein: 8gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 31mgPotassium: 309mgFiber: 4gSugar: 4gVitamin A: 178IUVitamin C: 6mgCalcium: 24mgIron: 2mg
Tried this recipe?Mention @cakeworkorange or #cakeworkorange on Instagram