Cabbage Pakoda, Cabbage Pakora recipe with step by step photos
if you like cabbage pakoda-
if you like cbabage pakoda then also try other similar recipes like
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what is cabbage pakoda made of ?-
what is cabbage pakoda made of ? cabbage pakoda is made from 2 cups thinly shredded cabbage, 5 tbsp besan (bengal gram flour), 1/4 cup finely chopped coriander (dhania), 1/4 tsp turmeric powder (haldi), 1 1/2 tsp chilli powder, salt to taste and oil for deep-frying. See below image of list of ingredients for cabbage pakoda.
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what is pakoda ?-
Pakodas are made by coating ingredients, usually vegetables, in a spiced batter, then deep frying them.
for the cabbage pakoda mixture -
For the cabbage pakoda mixture, in a deep bowl, add 2 cups thinly shredded cabbage. Make sure you shred them thinly using a sharp knife.
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Add 5 tbsp besan (bengal gram flour). We have used 5 tbsp of besan, but the quantity can differ depending on the quality of the flour and also water released while mixing the mixture.
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Add 1/4 cup finely chopped coriander (dhania).
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Add 1/4 tsp turmeric powder (haldi).
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Add 1 1/2 tsp chilli powder.
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Add salt to taste.
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Add 2 tbsp of water.
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Mix it very well using your hands. The mixture is ready. This mixture should be used immediately and not kept for long as it will release water and you will find it difficult to make pakodas.
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how to make cabbage pakoda-
To make cabbage pakoda recipe | cabbage pakora South Indian style | Indian patta gobhi ke pakode | quick snack, heat the oil in a kadhai. Check whether oil is sufficiently hot or not by dropping a pinch of cabbage pakodas mixture in hot oil – if it comes upward immediately, then oil is sufficiently hot for deep frying all the cabbage pakoda.
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Drop spoonfuls of the cabbage mixture using your fingers. Do not fry them over low flame, the cabbage pakoda will absorb too much oil and turn soggy. Also, do not over crowd the pan with cabbage pakodas or else they might not cook evenly.
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When the cabbage pakodas have turned light brown in color from one side, gently flip them. Deep-fry the cabbage pakoda till they turn golden brown in colour from all the sides.
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Drain the cabbage pakodas on an absorbent paper.
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Serve cabbage pakoda recipe | cabbage pakora South Indian style | Indian patta gobhi ke pakode | quick snack immediately with a cup of chai.
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tips for cabbage pakoda-
Cabbage should be shredded thinly as shown here.
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Remember to not add too much water while mixing the ingredients because cabbage will also slowly let out water as you have shredded it thinly. That, along with a tablespoon or two of water, is enough to bind the batter. If the batter becomes watery, the pakodas won’t be crunchy enough.
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This mixture should be used immediately and not kept for long as it will release water and you will find it difficult to make pakodas.
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Oil should be hot and always deep-fry on a medium flame so they cook well. Do not fry them over low flame, the cabbage pakoda will absorb too much oil and turn soggy. And if you deep-fry on a high flame then they will get burnt.
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