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Indian recipes food blog with a focus on Andhra cooking
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Cabbage Pakodi

Print version of Cabbage Pakodi
Cabbage Pakodi

Have you relished cabbage in the form a crispy pakoda? If you haven’t and are fond of cabbage then you should try today’s recipe. To many, cabbage may not be the prettiest or tastiest of vegetables but it more than makes up in flavor in the garb of a besan coated, golden crisp pakodi. Cabbage needs to be sliced into thin strips along with onions before combining in chick pea flour, rice flour, ginger garlic paste, curry leaves and green chillis and deep fried to a golden brown color. Serve warm with a hot cup of tea on a rainy day and you have a snack to provide comfort to your body and soul. :)

Cabbage Pakodi Recipe

Prep & Cooking Time: 30 mts

Cuisine: Andhra

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Ingredients:

1 1/2 cups besan/gram dal flour/chick pea flour

1/2 cup rice flour

2-3 green chillis, finely chopped

1/4 tsp red chilli pwd

1/2 tsp ginger garlic paste

1 large onion, sliced

2 cups finely sliced cabbage

1 tbsp hot oil

few sprigs curry leaves

salt to taste

oil for deep frying

1 Combine both the flours with salt, ginger garlic paste, red chilli pwd, green chillis, curry leaves, sliced onions and cabbage. Add oil and mix well with fingers.
2 Add few tablespoons of water and mix well that it forms a slightly hard batter. Don’t add too much water. The batter should just coat the cabbage strips and onion slices.
3 Heat enough oil in a deep frying vessel. Once the oil turns hot, reduce flame to medium. Use your fingers to drop the batter in the oil to form small fritters. Deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides.
4 Once they turn golden brown, remove them on to absorbent paper. Store in air tight containers and serve as evening snacks over a hot cup of masala chai (spiced tea).

Cabbage Pakodi Recipe

Prep time: 10 min
Cook time: 20 min
Main Ingredients: cabbage chick pea flour

Have you tried cabbage in the form a crispy pakoda? If you haven’t and are fond of cabbage then you should try today’s recipe. To many, cabbage may not be the prettiest or tastiest of vegetables but it more than makes up in flavor in the garb of a besan coated, golden crisp pakodi.

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By • Aug 9th, 2010 • Category: All Recipes, Andhra Recipes, Chaat Recipes, Indian Snacks and Starter Recipes, Indian Vegan Recipes, Indian Vegetarian Recipes, Recipes Vegetable Dishes

  • Kalyani

    this looks delicious.. I like cabbage in any form (esp slightly sauteed cabbage in raita tempered with jeera and green chillies!).. :) will surely try this out

    just wanted to check if u add any soda to the batter.. I dont use soda for my pakodas and although they are nice and spicy, they are not crispy like those in ur pic/ what is commercially made.. is there something I can do.. ?? pl help..

    • http://sailusfood.com Sailu

      I add hot oil to the pakodi batter in place of soda, this will give crispness to the pakodi and the addition of rice flour too yields a crispy pakoda.

  • http://www.indiankhanna.blogspot.com/ Priti

    Looks yum and looks so crispy..gud one

  • Brenda

    Hi Sailu

    How much hot oil do you add to the batter to make it crispy?

    Thanks
    Brenda

    • http://sailusfood.com Sailu

      Its mentioned in the ingredient list above, Brenda. A tbsp of oil will do for the above recipe.

  • http://jyothivalaboju.blogspot.com Jyothi

    Wow!! what a coincindence Sailu.. I made the same cabbage pakodas today for evening snack.. took the picture and wanted to put in my blog. and here i see in ur blog.. :)

  • Preethy

    Hi Sailugaru,

    Thanks for posting such great recipes. I once saw “cabbage-soya chuncks” fry in your website. I wanted to try it today but somehow i do not see that posting now. Can you tell me in which category it is? I almost checked all the categories listed on the right side. Thanks in advance..

    • http://sailusfood.com Sailu

      I posted a Cabbage stir fry recipe without soya chunks. Here’s the link to Cabbage Vepudu recipe.

      • Preethy

        Thanks andi. I might have seen cab-soya recipe in someother site. Never mind. Thanks for your response. My wishes to Nehal..

  • http://thediaryofadisplacedhousewife.blogspot.com/ The Housewife

    The pakodis look so crispy and tasty… This is such a great and fun way to eat your veggies! :)

  • Pavani

    Hi Sailu:

    I make these pakodas and are big hit with kids. They don’t like cabbage but when made pakodas they can’t differentiate between onion and cabbage. At times I add sweetcorn to this mixture and they are finished in no time.

  • http://asha-oceanichope.blogspot.com/ AshaLatha R K Prasad

    Looks awesomely drool worthy….. Loved the capture which lets me e-taste the delicacy…. :)

    Ash….

  • Priya

    Hi Sailu,
    I made this yesterday, It was finished in seconds. Thank you for the idea of using cabbage in pakodi, Keep giving us more ideas from your kitchen to ours.

    Thank you Sailu.

    Priya

  • http://WWW.SAILUSFOOD.COM SIRI

    HI SAILU GARU,
    Your recipes are so good.please tell me how to do the eggless cake. As i am vegetarian.And since i dont have the oven at the home, can you suggest me the procedure for preparing cake in cooker. please.

  • http://madhukitchen.blogspot.com Madhavi

    Hi Sailu garu,

    I am following your blog since a long time and am fond of your recipes. yesterday i tried your cabbage pakodi and it really turned out very crispy. my hubby really liked it very much and within no time the pakodi was completed. Thanks a lot for sharing.

  • sirisha

    I got the texture/crispiness exactly right! Thanks for the tips Sailu – learnt something new from you today!

  • gayathri

    yummmmmmm, i tried it, its really tasty, thank you sailu

  • Rupa

    Hi Sailu,

    This looks great. Can we use red cabbage instead? Does it make any big difference? Please advise.

  • http://Google Zitt

    Well I haven’t tried the recipe yet!
    But it sounds interesting so am gonna try it
    today . Hope it will turn good

  • Bindu

    hi sailu,

    it sounds very interesting…definitely ll try these pakodas..

  • Santhiasukumar

    Hi Sailu,I regularly try out recipes from your blog,all are so tasty!I just wanted to ask if we can store these pakodis for a few days?Since you had mentioned about storing in air tight containers,do they keep for a few days?

  • SaiSantosh

    whats the difference between pakoda and pakodi??

    • Anonymous

      In Andhra its pakodi and in North India it goes by the name Pakoda.

    • Anonymous

      In Andhra its pakodi and in North India it goes by the name Pakoda.

    • Anonymous

      In Andhra its pakodi and in North India it goes by the name Pakoda.

  • SaiSantosh

    whats the difference between pakoda and pakodi??

  • AndLive

    I just pinned your photo which links back to you for credit. I now noticed the copyright info on the bottom. Are you ok with me pinning your photo that links back to this page on Pinterest?

  • AndLive

    I just pinned your photo which links back to you for credit. I now noticed the copyright info on the bottom. Are you ok with me pinning your photo that links back to this page on Pinterest?

  • Lakshmi

    I tried it and was finished within 20 minutes.. Thank you so much Sailu.