Cabbage Pakoda

These satisfyingly crisp treats are the perfect companions to a hot cup of tea in  rainy season.
Chop up your favourite veggies or onions. Dunk them in batter and fry away a quick snack.
Dip in freshly made chutney or sauce and lose yourself to the crunch.

Cabbiage pakoda recipe

A mouth watering deep fried fritters recipe prepared from shredded cabbage leaves Mixed with beasn and other spices.

An ideal party starters / appetizer or simply can be used for evening snack with masala chai.

The recipe for cabbage pakoda is extremely simple, yet few tips and suggestions for perfect crispy one.

Firstly, shred the cabbage to thin slices, so it does not get much besan coating. secondly, add water in besan and shredded cabbage carefully little by little as required.

Lastly, deep fry the pakoda in medium heat and never on low flame. it would absorb more oil and turn soggy if deep fried in low flame.


 Cabbage, thinly shredded approx.  cup

Besan / gram flour 1 cup

Rice flour 1 Tbsp

Red chilli powder 1 Tsp  

 Turmeric powder ¼ Tsp

 Ginger-garlic-green chili paste 1 Tbsp

Salt to taste

Oil for deep frying


Firstly, in a mixing bowl take shredded cabbage

Then add besan.

Also add rice flour.

Also add red chilli powder, turmeric, ginger-garlic – green chili paste and salt to taste.

Combine and mix well without adding any water.

Keep it aside for 5 min.

The cabbage will release moisture and make dough moist.

Heat oil in a kadhai for deep frying.

Now form a dough, add some water if required.

Then take a small ball sized dough and drop into hot oil.

Fry on medium flame stirring occasionally.

Deep fry till the pakodas turn crisp and golden brown.

Serve crispy cabbage pakoda with pudina- coriander chutney along with masala tea…

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