Cabbage Pakora

Serves 4

20 mins

210 Kcal

Cabbage Pakora is perhaps one of the tastiest Indian snacks, where the crunchiness of shredded cabbage goes delightfully well with the earthy taste of gram flour and some aromatic spices. It's a fine example of how cheap ingredients can blossom into a mouth-watering treat. It finds a place on the menu card during tea, festive, or rainy days. The real star of the pakoras is cabbage, which adds a unique texture and subtle sweetness. Shredded very thin, it melts into the batter, giving that sharp outer layer and a soft semi-chewy inside. Waves of warmth and zest from spices ranging from cumin to coriander to green chillies, while fresh herbs like cilantro deliver a refreshing fragrance. The most exciting texture-related characteristic of cabbage pakoras is their outer cover. This is an unbelievable golden crunch, coated with the frying process, while the inside remains soft and juicy from the cabbage. Each bite is then a flavour and textural experience to savour. These pakoras are most frequently enjoyed hot, thus with sweet, tangy mint chutney, tamarind sauce, or even ketchup for added flavour. Cabbage Pakora is versatile and enjoyed by everyone, irrespective of their age group. It is always an excellent option for vegetarians who are satisfied to provide their children with a healthy snack. It is a great partner to accompany in tea time and a guaranteed crowd puller at parties and other get-together events.

Ingredients required for Cabbage Pakora

250 gms cabbage
100 gms besan
2 tbsp rice flour
1 green chilli
Salt
1/2 tsp ajwain
1 tsp ginger
Oil
2 tbsp coriander leaves
1/2 tsp red chilli powder
1/4 tsp turmeric powder

Cooking steps for Cabbage Pakora

1
Let's explore the recipe of cabbage pakora! Grab about 250 grams of cabbage and give it a good wash.
2
Shred it finely.
3
The thinner, the better, for maximum crispiness.
4
Toss the shredded cabbage into a mixing bowl.
5
Add one finely chopped green chili, a teaspoon of grated ginger, and a handful of chopped coriander leaves for vibrant flavor.
6
Next, it's batter time.
7
Add 100 grams of gram flour (besan) and two tablespoons of rice flour to the cabbage mix.
8
Rice flour is the secret to that next-level crunch.
9
Spice it up with 1/2 teaspoon of red chili powder, a pinch of turmeric, and 1/2 teaspoon of ajwain (carom seeds).
10
Season with salt to taste.
11
Mix everything up until the cabbage is evenly coated with the dry ingredients.
12
Slowly add water, just enough to form a thick batter.
13
You're aiming for a consistency that sticks together but isn't runny.
14
Heat oil in a deep frying pan or kadai over medium heat.
15
The oil should be hot but not smoking.
16
Test it by dropping a small bit of batter into the oil—if it sizzles and floats, you're ready to fry.
17
Use your fingers or a spoon to drop small portions of batter into the oil.
18
Don't overcrowd the pan, as it lowers the oil temperature and can make the pakoras soggy.
19
Fry the pakoras until they're golden brown and super crispy.
20
Flip them around to ensure even cooking.
21
Each batch should take about 3–4 minutes.
22
Once done, scoop them out with a slotted spoon and let them drain on a paper towel to remove excess oil.
23
Repeat with the rest of the batter until all your cabbage pakoras are fried.
24
Serve these piping-hot cabbage pakoras with green chutney, tamarind sauce, or ketchup for dipping. Enjoy this cabbage pakora recipe.

Shop Ingredients

Rice Flour (2 Tbsp)

Salt

110

105

107

Ajwain (1/2 Tsp)

Red Chilli Powder (1/2 Tsp)

540

Green Chilli (1)

Cabbage (250 gms)

Turmeric Powder (1/4 Tsp)

225

279

Besan (100 gms)

128

130

Oil

171

149

150

160

152

759

151

188

334

FAQs

What's unique about cabbage pakora compared with other pakoras?

The cornerstone of this dish is cabbage. The shredded cabbage makes the pakora sweet and a little crunchy, a characteristic that no different variety, such as onion or potato pakora, can offer. The texture, in particular, is unique because the cabbage provides a slight bite even after frying. The cabbage soaks in various spices and herbs in the batter, giving a beautiful union of crunchiness and flavour. It's also lighter, making it popular with people who want a healthier option based on vegetables for their snack.

Can cabbage pakoras be made healthy?

Yes, one can make cabbage pakoras more nutritious without sacrificing their taste. The oil could be reduced if made in an air fryer or baked in the oven. Health-wise, whole-grain or gluten-free flour like besan or gram flour can be used as a base. Further, saving the oil in the batter and making healthier dips like yoghurt-based mint chutney make them fitter. Though they undergo these changes, the pakoras remain crispy and flavoursome-a guilt-free indulgence.

Which is the best time to serve cabbage pakoras?

Cabbage pakoras are good any time of the day. They are great tea-time snacks served with steaming hot tea on a rainy or cold day, and appetisers at parties, festivals, or family gatherings are also an excellent time to serve them. They are very crisp in texture and salty in flavour.