Tag: Cabbage Recipes

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Serving: 3–4

About the Recipe

Cabbage pakoras are a crispy Indian fritter made with shredded cabbage, gram flour, and aromatic spices. Perfect for chai-time cravings, rainy days, or a quick snack for guests. This gluten-free snack is a great way to use leftover cabbage creatively!

Ingredients

2 cups shredded cabbage (tightly packed)

1 medium onion, thinly sliced (optional, for added crunch)

1–2 green chilies, finely chopped

1 tsp ginger (grated)

1 tsp carom seeds (ajwain)

1 tsp cumin seeds

½ tsp turmeric powder

½ tsp red chili powder (adjust to taste)

1 tsp coriander powder

Salt to taste

¾ cup besan (gram flour) – adjust as needed

2 tbsp rice flour (for extra crispiness)

A pinch of baking soda (optional)

Water – just a few drops (if needed)

Oil for deep frying



Step-by-Step Instructions

1. Prep the Vegetables:

In a large mixing bowl, combine shredded cabbage, sliced onions, chilies, and grated ginger.

Add salt and let it sit for 10 minutes. The cabbage will release water.



2. Make the Batter:

Add spices: turmeric, chili powder, cumin, ajwain, coriander powder.

Add besan and rice flour. Mix well. You may not need to add water—the moisture from cabbage usually binds it.

If the mixture is too dry, sprinkle a few drops of water.

Add a pinch of baking soda (optional) just before frying.



3. Fry the Pakoras:

Heat oil in a kadai or deep pan on medium flame.

Take small portions of the mixture and drop them in hot oil. Don’t overcrowd the pan.

Fry until golden and crisp, turning occasionally.

Remove with a slotted spoon and drain on paper towels.




Serving Suggestions

Serve hot with green chutney, tamarind chutney, or tomato ketchup. Pair this with a cup of chai and my spicy Tomato Chutney for a perfect evening snack.



Tips & Variations

Add chopped coriander leaves or mint for extra flavor.

Skip onions for a no-onion version.

Air fry or bake them for a healthier twist (brush with oil before air frying at 180°C for 12–15 minutes).



FAQs

Q: Can I make this without rice flour?
A: Yes, but rice flour adds extra crispiness. You can also use cornflour as a substitute.

Q: How to store leftovers?
A: Best enjoyed fresh, but you can reheat in an oven or air fryer for crispiness.