Cabbage Pakoda – Crispy Cabbage Pakora

Cabbage Pakoda is an all-time favourite in my family. Winter has started and it’s getting colder and colder these days. What would you crave for, on a day like this? Hot Pakodas and a cup of coffee or tea? I would love to have this combo!!  This Cabbage Pakoda is a crispy pakoda which am sure your kids would definitely ask for more. Even kids who are fussy about eating vegetables would like to eat it in this form. Onion Pakoda is another favourite.

Post updated with short video

Here is the quick video.

Now to the recipe….

[Preparation Time-10 mins : Cooking Time- 15 mins]

Cabbage Pakoda Ingredients:

• Cabbage – 1 medium (finely chopped)
• Besan Flour – 1 cup
• Rice Flour – 1.5 tbsp
• Salt – as needed
• Chilli powder – 1 tsp
• Oil – to deep fry

Method:

• Chop cabbage finely. Add besan flour, rice flour, salt & chilli powder and mix well with your fingers and let it rest for 10 mins. Do not add any water.It should be in the form of a thick batter just enough to coat the cabbage pieces.

• Heat a pan with oil enough to deep fry. Take small pieces of batter (say a spoonful) and drop it in the oil. Fry till they are golden brown, turn them on both sides to fry evenly. Drain it in paper towels.

Serve hot as a evening snack.

Tips: 

1. Do not add water to make the pakoda mixture. The water from the cabbage is enough to bring the batter together. This way the pakodas will remain crisp even after they cool down.
2. Get ready with the mixture when you are ready to deep fry. If you mix the batter and keep it for a long time it will become watery and will plit when u deep fry.
3. You can add chopped onions also along with chopped cabbage.

– By Sundari Nathan