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

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  cabbage
  •   chick pea flour

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Published:

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.

29 thoughts on “Cabbage Pakodi

  1. 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..

    1. 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.

  2. 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.. 🙂

  3. 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..

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

  4. 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.

  5. 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

  6. 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.

  7. 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.

  8. 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?

  9. 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?

  10. 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?

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