Cabbage Pakora – Crisp Cabbage Pakora – Cabbage Pakoda Recipe

    Cabbage Pakora – Crisp Cabbage Pakora – Cabbage Pakoda Recipe

    Cabbage pakora or crispy cabbage fritters are yet another delightful snack recipe that accompaniments your supper tea well. These cabbage pakoras are always favorite in home and making them is not at all laborious. Pakoras always come out to be a perfect snack that we feel really good to have, specially during rainy season.

    Hot tea and steaming hot, scrumptious pakoras make a perfect supper. Everyone does love eating pakoras and these crispy pakoras can be of cauliflower, potato, cabbage, brinjal, spinach, fenugreek leaves and so on. These flavorful and super duper yummy crispy and crunchy cabbage fritters make a perfect snack when served steaming hot with coriander chutney, sweet chutney or tomato ketchup. Perfect easy snack recipe to welcome your guests. Follow this easy recipe with step-by-step pictures and enjoy your cup of chai!

    Directions

    Making:

    Add rice flour into the chickpea flour. Mix it well. Than add water in small portions and whisk until the lumps dissolves completely. Prepare a thick consistency lump-free batter. Less than 1 cup of water is used for making the batter of this much quantity of flour. Whisk the batter continuously for 3-4 minutes until it turns nice and fluffy.

    cabbage pakoda

    Now add salt, red chilly powder, chopped green chillies, grated ginger, chopped green coriander and chopped cabbage into the batter. Mix everything really well. Batter for pakodi is now ready.

    cabbage pakoda

    Heat enough oil in a wok to deep fry the pakodas. Take a tbsp of batter and drop it into the hot oil. Similarly, place 5-6 or as many pakodas as possible into the oil.

    cabbage pakoda

    Fry the pakodas on medium flame. Once they get fried from beneath, flip their sides. Keep flipping the pakodas and fry them till they get golden brown from all the sides. Pakodas are now fried aptly.

    cabbage pakoda

    Lift the pakodas with a slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them on kitchen paper towel. Similarly, fry the rest of the pakodas. Cabbage pakodas are now ready to serve.

    cabbage pakodaServing:

    Serve these crispy and tantalizing cabbage pakodas steaming hot along with green coriander-mint chutney, tomato sauce or any chutney you like. Enjoy!

    Suggestions

    • You can add semolina instead of rice flour.
    • Don’t fry the pakodas on low flame otherwise they will absorb too much of oil.
    Cabbage Pakora - Crisp Cabbage Pakora - Cabbage Pakoda Recipe cabbage pakoda
    Author: 
    Recipe type: Snacks
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Cabbage – 2 cups (200 grams) (finely chopped)
    • Chickpea flour – 1 cup
    • Rice flour – 1 tbsp
    • Green coriander – 2-3 tbsp (finely chopped)
    • Ginger baton – 1 inch (grated) (paste – 1 tsp)
    • Green chillies – 2 (finely chopped)
    • Red chilly powder – 1 tsp
    • Salt – more than ½ tsp or to taste
    • Oil – for frying pakodas
    Instructions
    1. Add rice flour into the chickpea flour. Than add water in small portions and whisk until the lumps dissolves completely. Prepare a thick consistency lump-free batter.
    2. Now add salt, red chilly powder, chopped green chillies, grated ginger, chopped green coriander and chopped cabbage into the batter. Mix everything really well.
    3. Heat enough oil in a wok to deep fry the pakodas. Take a tbsp of batter and drop it into the hot oil.
    4. Keep flipping the pakodas and fry them till they get golden brown from all the sides. Pakodas are now fried aptly.
    5. Transfer them on kitchen paper towel. Similarly, fry the rest of the pakodas. Cabbage pakodas are now ready to serve.
    6. Serve these crispy and tantalizing cabbage pakodas steaming hot along with green coriander-mint chutney, tomato sauce or any chutney you like. Enjoy!

     

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