Cabbage Pakoda or Cabbage pakora is an easy evening snack. My hubby, bought 1 kg of big cabbage last week. After scolding him😒 for buying so much big cabbage, i prepared cabbage sambar, cabbage poriyal, but still i had another 1/2 kg of cabbage. So while browsing for some recipes, i saw this cabbage pakora in one of the site and tried the same method, as we do for onion pakora. It came out as a crispy snack and I am happy😜 that I finished my cabbage finally. I normally prepare the cauliflower pakora or the crispy cauliflower fry as evening snack and this cabbage pakora has now become one of our family favorite ☺️ .
How to make Cabbage Pakoda
Total Time: 30 min | Serves: 6
Cabbage – 1.5 cups
Small Onion / shallots – 1/2 cup (chopped finely)
Besan flour – 3/4 cup
Rice flour – 1/2 cup
Corn flour – 1 tsp
Chilli powder – 1.5 tsp
Turmeric powder – 1/5 tsp
Baking soda – 3 pinch
Green chillies – 2 finely chopped
Coriander leaves – 3 tbsp (chopped)
Curry leaves – 2 tbsp (chopped)
Fennel seeds – 1 tsp
Salt – as per taste
Oil – for frying
Water – as needed or around 5 tbsp ( for sprinkling )
1. Chop the cabbage lengthwise. Add the ingredients from Cabbage to salt and mix them together.
2. Sprinkle little water tsp by tsp and mix them well, until they form a dough like consistency as shown bellow. Leave it for 5 min to rest.
3. Heat the oil in medium flame. Take little portion of the pakoda dough and fry in the oil. Do the same for the rest of the dough. When the pakoda becomes light brown in colour on all the sides, remove from oil and filter the excess oil.
4. Serve it hot with a cup of tea or coffee. Any mint chutney or tomato sauce would be a great accompaniment.