Cabbage pakora recipe or cabbage fritters a healthy finger food although it’s deep fried but yet tempting and filling. We love pakoras being India and make them various ways. The most famous pakoras are paneer pakora, mirchi pakora, aloo pakora and onion pakoras.
You could make this dish with purple cabbage or green cabbage I have used both. Generally pakoras are served with green spicy chutney, sweet red chutney, fried chilies and dry garlic chutney. In India pakoras, vada pavs also are full meals for some people.
We make a lot of pakoras at home it”s quite regular. Specially pakoras goes well as a side dish with meals like khichdi, pulao or any main course. A lot of restaurant in their thalis or menus offer pakoras as a side dish along their meals.
The texture of cabbage fritters are crispy from the exterior and cabbage gives a nice crunchy flavor. Mainly fritters are made from gram flour or chickpea flour known as besan in India. Even vada pav’s are made from besan flour used widely in India.
Some pointers while making pakoras are the oil needs to be hot before you deep fry. The batter has to be thick and not thin else it won’t hold the proper shape. Also while frying fry few at a time so the pakoras fry and cook evenly.
Let’s make Cabbage Pakora step by step:
1. Sift gram flour and combine all the dry ingredients, salt and spices.
2. Now add chopped cabbage, coriander leaves, chilies, 1 tbsp oil.
3. Mix all and add water accordingly as cabbage would also leave some moisture.
4. The batter has to be of thicker consistency.
5. Place oil in a deep pan.
6. Once oil is hot add spoonful of this batter and slide gently.
7. Fry few at a time. Repeat and fry the pakoras until golden brown from all sides. Deep fry them on medium heat.
8. Serve the cabbage fritters hot with chutney or tomato sauce.
If you are fond of pakoras then do check kale pakoras, corn pakoras, mix veg pakoras, onion pakoras, moong dal bhajiya, kanda bhajji pav, dil leaves pakora and spinach fritters.
Cabbage Pakora recipe below:
- 2-3 cups oil + 1 tbsp oil
- 1 cup gram flour (besan)
- 1 tbsp crushed black pepper powder
- 1 tsp turmeric powder
- 1 tsp cooking soda
- 1-2 green chilies chopped finely
- ½ cup chopped cabbage or purple cabbage
- 2 tbsp chopped coriander leaves
- 1 tsp carom seed (ajwain)
- a pinch of asofoetida (hing)
- 1 tsp dry mango powder (amchur)
- ¼th cup water or as required
- salt as per taste
- Sift gram flour and combine all the dry ingredients, cooking soda, salt and spices.
- Now add chopped cabbage, coriander leaves, chilies, 1 tbsp oil.
- Mix all nicely, add water accordingly as cabbage would also leave some moisture.
- The batter has to be of thicker consistency.
- Place oil in a deep pan.
- Once oil is hot add spoonful of this batter and slide gently.
- Fry few at a time.
- Repeat and fry the pakoras until golden brown from all sides. Deep fry them on medium heat.
- Serve the cabbage fritters hot with chutney or tomato sauce.
2. Adding oil in the batter helps in giving a good glaze and less absorption of oil in the pakoras.
3. Fry them on medium heat else the pakoras might burn.
Please share the recipe to make cabbage pakora dry ..the road side one. Usually v get in red color.