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Cabbage Pakoda Recipe

Cabbage Pakoda Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 1 cup (120 g) besan (chickpea flour)
  • 2 tbsp rice flour
  • 3 cups finely shredded green cabbage (about 250 g)
  • ¼ cup finely chopped onion
  • 1-2 green chilies, minced
  • 1 tsp grated ginger
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • ½ tsp ajwain (carom seeds)
  • 1 tsp salt
  • Oil for deep-frying
  • Chaat masala and chutney, to serve

Method
 

  1. Whisk besan, rice flour, salt, turmeric, red chili powder, and ajwain together. Slowly add about ½ cup water to form a thick, smooth batter that coats the back of a spoon.
  2. Fold in the cabbage, onion, green chili, and ginger until every strand is coated. The mixture should hold together when pressed, not be loose and drippy.
  3. Heat oil to 350°F (175°C). Drop heaped tablespoon-sized portions into the oil and fry in small batches for 3 to 4 minutes, turning once, until deep golden and crisp.
  4. Drain on paper towels, sprinkle with chaat masala, and serve immediately with chutney.

Notes

Keep the batter thick so the fritters stay crisp. Fry in small batches to maintain the oil temperature. Leftovers can be recrisped in an air fryer or oven at 350°F for a few minutes.