Cabbage Pakodas
Crispy, golden, and irresistibly flavorful, Cabbage Pakodas are a delightful twist on classic Indian fritters that are perfect for any occasion. This quick and easy recipe combines finely shredded cabbage, chickpea flour, rice flour, and aromatic spices like cumin, turmeric, and red chili powder to create a crunchy batter bursting with bold flavors. The addition of onions, green chilies, and fresh coriander leaves enhances the texture and taste, making these fritters an addictive snack or appetizer. Deep-fried to perfection, these pakodas are best enjoyed piping hot, served with tangy mint chutney, zesty tamarind sauce, or a side of ketchup. Ideal for tea-time cravings, festive gatherings, or rainy afternoons, this vegan and gluten-free recipe is sure to be a crowd-pleaser. Ready in under 40 minutes, Cabbage Pakodas are your go-to for a deliciously crispy treat!
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Recipe Information
Ingredients
- 2 cups (finely shredded) Cabbage
- 1.5 cups Chickpea flour (Besan)
- 0.5 cups Rice flour
- 1 medium (finely sliced) Onion
- 2 finely chopped Green chilies
- 1 teaspoon (grated) Ginger
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Red chili powder
- 0.5 teaspoons Turmeric powder
- 2 tablespoons (chopped) Coriander leaves
- 1 teaspoon (adjust to taste) Salt
- 0.5 cups (approx.) Water
- 2 cups (for deep frying) Oil
Instructions
Finely shred the cabbage and slice the onion. Place both in a large mixing bowl.
Add green chilies, grated ginger, chopped coriander leaves, cumin seeds, red chili powder, turmeric powder, and salt to the bowl. Mix well.
Gradually add chickpea flour, rice flour, and a little water at a time. Mix until all the ingredients bind together and form a thick batter. The moisture from the cabbage and onion will also help bind the ingredients, so adjust water as needed.
In a deep frying pan or wok, heat the oil over medium heat until it reaches 350°F (175°C). Test the oil by dropping a small amount of batter in it; if it sizzles and rises to the surface, the oil is ready.
Carefully drop small portions of the batter (about 1-2 tablespoons each) into the hot oil using your fingers or a spoon. Fry in batches to avoid overcrowding the pan.
Cook the pakodas for 3-5 minutes, turning occasionally, until they turn golden brown and crispy.
Remove the pakodas using a slotted spoon and drain on a plate lined with paper towels to remove excess oil.
Serve the cabbage pakodas hot with mint chutney, tamarind chutney, or ketchup. Enjoy!
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 526 mg | 23% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 8.0 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 574 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
