Cabbage Pakoda (Fritters) | How to make Cabbage Pakoda (Fritters)

By Anjali Purandare  |  23rd Dec 2016  |  
4 from 1 review Rate It!
  • Cabbage Pakoda (Fritters), How to make Cabbage Pakoda (Fritters)
Cabbage Pakoda (Fritters)by Anjali Purandare
  • Prep Time

    5

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

216

1

About Cabbage Pakoda (Fritters) Recipe

Cabbage pakodas, An awesome tasty snack for that laid-back afternoon with a hot cup of Chai.

Cabbage Pakoda (Fritters) is one dish which makes its accompaniments tastier. With the right mix of flavours, Cabbage Pakoda (Fritters) has always been everyone's favourite. This recipe by Anjali Purandare is the perfect one to try at home for your family. The Cabbage Pakoda (Fritters) recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Cabbage Pakoda (Fritters) is 5 minutes and the time taken for cooking is 20 minutes. This is recipe of Cabbage Pakoda (Fritters) is perfect to serve 3 people. Cabbage Pakoda (Fritters) is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Cabbage Pakoda (Fritters). So do try it next time and share your experience of cooking Cabbage Pakoda (Fritters) by commenting on this page below!

Cabbage Pakoda (Fritters)

Ingredients to make Cabbage Pakoda (Fritters)

  • 150 gms cabbage
  • 1 tsp ginger garlic paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 2 Green Chilles finely chopped
  • 2 tbsp Cilantro (coriander Leaves)
  • Pinch of hing (asafeotida)
  • 3 tbsp besan (Cheakpea Flour)
  • 2 tbsp rice flour
  • salt to taste
  • 1/4th tsp sugar (Optional)
  • oil for frying.

How to make Cabbage Pakoda (Fritters)

  1. In a mixing bowl add roughly choped cabbage, ginger garlic paste, cumin powder, coriander powder, green chilles, cilantro, a pinch of asafoetida, salt and sugar. Sugar is used just to enhance the taste.
  2. Mix all the ingredients.
  3. Add besan and rice flour gradually.
  4. Due to salt cabbage will leave sufficient amount water which will be needed to bind the pakoda mixture. So without adding any extra water first, mix all the ingredients
  5. Incase your batter is too dry then add little water as per required.
  6. In another pan heat oil for frying. When the oil is hot take a spoonful of hot oil and add to the pakoda mixture to give that extra crunch to the pakodas and mix it well.
  7. Drop the pakodas into hot oil and deep fry till pakodas are golden brown.
  8. Serve with your favourite chutney or sauce.

My Tip:

If you want to avoid deep frying then adjust the consistency of the batter and make small tikkis and shallow fry. You can also add extra vegetables if desired.

Reviews for Cabbage Pakoda (Fritters) (1)

Andrea Srivastava2 years ago

These are one of my absolute favs!
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