Cabbage Pakora
Crispy deep-fried cabbage fritters.
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
Instructions
- 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.
- 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.
- 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.