Pakora is a fried snack found across South Asia, and an integral part of Indian, Punjabi and Pakistani cuisine. Pakoras are also found in other South Asian countries such as Afghanistan, Bangladesh, Nepal and Sri Lanka. (Source-Wiki) These are fritters made with different vegetables like potato, onion, cauliflower etc or boiled eggs, dipped in a batter and deep fried. They are popular snacks that are perfect accompaniment to afternoon teas/coffees or to ward off blues during the rainy monsoon season!

Cabbage Pakoras

Cabbage Fritters ~ Pakoras



Recipe Name: Cabbage Pakoras (Spicy Cabbage Fritters)
Prep and Cooking Time: 30 minutes
Cooking Level: Beginner
Recipe/Post by: Vani
Ingredients:
1 cup Cabbage (shredded)
1/4 cup Chickpea Flour/Besan
2 tbsp Rice Flour
1 tsp Red Chili Powder (or to taste)
1/8 tsp Asafoetida
1/4 tsp Turmeric Powder
1/2 tsp Cumin Seeds
1/2 tsp grated Ginger
4-5 tbsp Water
Salt to taste
Oil for deep frying

Cabbage Pakora
Cabbage Pakoras with Mint & Coriander Chutney

Procedure:

  1. Combine cabbage, the flours, the powders, ginger and salt in a mixing bowl.
  2. Add enough water to bind the ingredients and mix well. The consistency of the batter should be thick, just enough to coat the cabbage.
  3. Heat oil to 375F.
  4. With a spoon, scoop the batter and drop in hot oil.
  5. Fry until the edges are crisp, about 1-2 minutes. Then turn them over to fry on the other side, for another minute or so.
  6. Remove with slotted spoon and drain on a paper towel.
  7. Serve with mint and coriander chutney and/or date/tamarind chutney.

    Special Notes/Tips:

    • Pancake mix can be used instead of the two flours used here. Since the flour has a tinge of sweetness to it, you can add more red chili powder to balance it out.
    • Ajwain or carom seeds can be used in place of cumin seeds or can be left out altogether.
    • Coleslaw mixes with pre-shredded cabbage and carrots are a quick and easy substitute for the shredded cabbage.


    Subscribe to Beyond Curries

    RSS Feed Subscribe by Email Subscribe in a Reader
    | Copyright © BEYOND CURRIES 2009 | | All rights reserved |
    Legal action will be taken against anyone who violates the copyright laws.

    Add This Page:

    29 comments

    1. chakhlere // 23 July 2009 at 03:41  

      Wow!!
      That looks amazingly tasty. Yummmm!

    2. Sharmila // 23 July 2009 at 07:40  

      Too good Vani! just prfect for the weather here right now. And I do have cabbage at home. Thank you so much for this recipe .. had no idea cabbage could be used to make pakoras too! :-)

    3. Sush // 23 July 2009 at 09:07  

      awesome picture & a perfect pakoda Vani

    4. bindiya // 23 July 2009 at 10:13  

      What delicious and tempting pics!

    5. Suparna // 23 July 2009 at 10:35  

      Good one Vani, nice click.
      I haven't tried pakoras made of cabbage yet..Thanks, seems like a tasty crispy snack.
      Tc

    6. jayasree // 23 July 2009 at 13:41  

      Looks very crunchy with a lovely golden color.

    7. Smitha // 23 July 2009 at 17:49  

      Looks so good.. also nice presentation.. Wonder if I have ever had these :)

    8. Home Cooked Oriya Food // 23 July 2009 at 18:05  

      Vani - thats too good a picture...
      Wow ! Amazing...
      My mom makes the same - shallow fries it... I have to task her to make it...

    9. Alka // 23 July 2009 at 18:11  

      Never ever made ,nor ever tasted these, but i can't say no to any of the fritters.And monsoon gives me pretty good excuse to indulge in such lovely looking snacks..jaisa Mausam ka mood, waisa hi food..too good :-)

    10. sangi // 23 July 2009 at 18:43  

      Pakoras re my all time fav....
      I have never made cabbage pakoras...tnx for the recipe ...

    11. Kalyani // 23 July 2009 at 20:31  

      wow amazing & tempting pakoras .......

    12. Jayashree // 23 July 2009 at 23:28  

      That looks so scrumptious, Vani.....

    13. Pooja // 24 July 2009 at 01:33  

      Looks so crispy and delicious! I love munching on pakoras with a cup of hot tea!

    14. Nags // 24 July 2009 at 11:47  

      i make these with onions all the time :)

    15. Divya Rao // 24 July 2009 at 12:59  

      These are great Vani! We make them with soaked split chickpeas and dry red chillies, ground and added to shredded cabbage.

    16. Kitchen Flavours // 24 July 2009 at 17:51  

      Never tasted cabbage pakora....looks crisp and yum....

    17. Vani // 24 July 2009 at 21:51  

      Thank you for your comments, all! Appreciate your feedback :)

    18. Renu // 25 July 2009 at 06:59  

      looks yummy...have never tried these...must taste good

    19. anudivya // 25 July 2009 at 10:28  

      I love fried cabbage, and that too in the form of pakoras is just too good.

    20. meeso // 26 July 2009 at 22:03  

      Those look mouthwatering, I have bookmarked this to try for sure!

    21. sridevi // 28 July 2009 at 21:28  

      we love pakodas but these cabbage pakodas look yummy wowwwww lovely snack treat for us in this rainy season

    22. DEESHA // 30 July 2009 at 21:23  

      this looks really really delicious, vani

    23. meeso // 25 January 2010 at 08:48  

      Six months later I have tried it and loved it :)

    24. Madhavi // 6 April 2010 at 08:49  

      looks yummy...very nice recipe
      www.maavantalu.com

    25. SathyaSridhar // 6 May 2010 at 19:37  

      Nice cabbage pakora for rainy n winter day evening dear..

    26. SathyaSridhar // 6 May 2010 at 19:37  

      Nice cabbage pakora for rainy n winter day evening dear..

    27. Vapurdha // 23 July 2010 at 03:26  

      I tried it today and came out so well... Big Hit.. thank u :)

    28. karthika krishnan // 26 September 2014 at 15:22  

      Chanced upon ur blog and ur lovely cabbage pakoras. Immediately, I tried this in a hurry burry, but even then it turned out so very well. But after 3 or4 hours, it looked soggy and was not crispy. Can you tell where did I go wrong???

    29. Vani // 3 November 2014 at 07:04  

      Karthika, thank you for your feedback. Typically, they do not stay crisp for too long. So, being crispy for 3-4 hours is normal.