Cabbage Pakora | How to make Cabbage Pakoda

Cabbage Pakoda

Cabbage Pakoda or Cabbage Pakora is yet another delicious deep fried snack that can be made with a vegetable.

Even if one doesn’t like cabbage, this pakoda is surely a way one wouldn’t even know is used. We love cabbage pakoda and made it in different ways. While I have Cabbage Pakoda made differently like the plain Cabbage Pakoda, or Cabbage Onion Pakoda, and going to a different level with this Cabbage Fried Rice, Cabbage Pakoda no doubt is a sinful snack.

With my love for all pakodas, this is yet another easy one to make. This is for the day 2 of Deep Fried love under BM#95.

Cabbage Pakoda How to make Cabbage Pakoda 1

Cabbage Pakoda

Ingredients Needed:

2 cups Cabbage shredded
Salt to taste
1 cup Besan / Gram Flour
1/4 cup Rice Flour
1 tsp Red Chili Powder
1/2 tsp Cumin Powder
2 nos Green Chillies chopped
Handful Curry Leaves
Handful Coriander Leaves
1 tbsp Hot Oil
Cooking Oil for deep frying

Wash and shred the cabbage as thin juliennes
Add the flours, salt, spice powders, herbs, along with hot oil.
Combine everything well and sprinkle water just enough for everything to bind well.
Heat a kadai with oil and when hot, deep fry in batches.
Drain to a kitchen towel and serve hot.

How to make Cabbage Pakoda

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Cabbage Pakoda | How to make Cabbage Pakora
Cabbage Pakoda or Cabbage Pakora is yet another delicious deep fried snack that can be made with a vegetable.
Cabbage Pakoda
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine India
By Cook Method Deep Fried
Occasion Evening Snack, Party
By Diet Kid Friendly
Keyword Easy Snacks
Servings
Ingredients
Cuisine India
By Cook Method Deep Fried
Occasion Evening Snack, Party
By Diet Kid Friendly
Keyword Easy Snacks
Servings
Ingredients
Cabbage Pakoda
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Wash and shred the cabbage as thin juliennes
  2. Add the flours, salt, spice powders, herbs, along with hot oil.
  3. Combine everything well and sprinkle water just enough for everything to bind well.
  4. Heat a kadai with oil and when hot, deep fry in batches.
  5. Drain to a kitchen towel and serve hot.
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12 comments

  1. I don’t like onions as such as a vegetable only as a seasoning, so any recipes that call for onion pakoda I make cabbage ones inside like a Pakoda Kadhi I made once. Yours are looking so crispy and crunchy!

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