Cabbage Pakoda, Cabbage Pakora
by Tarla Dalal
cabbage pakoda recipe | cabbage pakora South Indian style | Indian patta gobhi ke pakode | quick snack | with 18 amazing images.
cabbage pakoda recipe | cabbage pakora South Indian style | Indian patta gobhi ke pakode | quick snack is a tasty snack to be enjoyed at a family get-together. Learn how to make cabbage pakora South Indian style.
To make cabbage pakoda, combine all the ingredients along with approx. 2 tbsp of water in a deep bowl and mix well. Drop spoonfuls of the mixture into hot oil in a deep non-stick pan and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup.
Pakodas don’t always have to be onion-based. Here is an irresistibly crunchy and excitingly flavoured cabbage pakora South Indian style made with patta gobhi. With a flavourful touch of coriander, the cabbage is held together with besan to make awesome pakodas.
The Indian patta gobhi ke pakode pairs best with green chutney or tomato ketchup. You can also serve them hot and fresh for parties or as a quick snack, with a cup of steaming tea or coffee.
If you like Indian patta gobhi ke pakode, then also try other pakoras like Khichdi Pakodas, Stuffed Methi Paneer Pakoda, Stuffed Spinach Pakoda to make a pakoda platter.
Tips for cabbage pakoda. 1. Cabbage should be shredded thinly as shown here. 2. 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. 3. 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. 4. 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.
Enjoy cabbage pakoda recipe | cabbage pakora South Indian style | Indian patta gobhi ke pakode | quick snack | with step by step photos.
Cabbage Pakoda, Cabbage Pakora recipe - How to make Cabbage Pakoda, Cabbage Pakora
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
For Cabbage Pakoda
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
oil for deep-frying
For Serving With Cabbage Pakoda
green chutney
tomato ketchup
For cabbage pakoda
- For cabbage pakoda
- To make {span class="bold1"}cabbage pakoda{/span}, combine all the ingredients along with approx. 2 tbsp of water in a deep bowl and mix well.
- Drop spoonfuls of the mixture into hot oil in a deep non-stick pan and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve the {span class="bold1"}cabbage pakoda{/span} immediately with green chutney and tomato ketchup.
Cabbage Pakoda Video by Tarla Dalal
if you like cabbage pakoda
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if you like cbabage pakoda then also try other similar recipes like
- corn pakora recipe | corn pakoda | sweet corn pakoda | corn bhajiya | with 13 amazing images.
- pumpkin pakora recipe | kaddu pakoda | bhopla pakoras | red pumpkin fritters | with 13 amazing images.
- bhindi pakora recipe | bhindi pakoda | okra fritters | ladies finger bhajiya | with amazing images.
what is cabbage pakoda made of ?
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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.
what is pakoda ?
- Pakodas are made by coating ingredients, usually vegetables, in a spiced batter, then deep frying them.
for the cabbage pakoda mixture
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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.
how to make cabbage pakoda
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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.
tips for cabbage pakoda
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Cabbage should be shredded thinly as shown here.
-
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.
-
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.
-
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.
| Energy | 137 cal |
| Protein | 4.2 g |
| Carbohydrates | 11.4 g |
| Fiber | 4.3 g |
| Fat | 8.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 389.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 105.9 mg |
| Folic Acid | 39.2 mcg |
| Calcium | 44.5 mg |
| Iron | 1.4 mg |
| Magnesium | 42.5 mg |
| Phosphorus | 79.6 mg |
| Sodium | 25.7 mg |
| Potassium | 237.1 mg |
| Zinc | 0.5 mg |
I tried this for the 1st time. Wasn''t sure how it would turn out to be but boy wasn''t I in for a pleasant surprise. So tasty, so simple, so yummy so different. Will definitely make more of this