Cabbage Pakoda | Cabbage Fritters
Leftover cabbage and the winter made me do this, haha!
It’s raining pakodas at our home this winter season, and I’m not complaining! My husband and I love experimenting with versatile veggies often, and this pakoda is the result of one such experiment.
Cabbage pakoda is a crunchy on the outside, and soft on the inside, deep-fried snack made with cabbage, red onion, rice flour, gram flour, spices, and cilantro. You can include other veggies in this recipe or keep it simple. Surely some grated carrots, beets, and spinach would go very well with cabbage.
These pakodas are an excellent snack for get-togethers. But you can eat them with tomato dal as a whole meal too, which is what we did recently when we got bored of eating rice with dal; the combo tasted delicious!
I hope you try this recipe and love it as much as we did!
Cabbage Pakoda | Cabbage Fritters
Ingredients
- 1 small cabbage cleaned and finely chopped
- 1 small red onion chopped
- 5-6 curry leaves finely chopped
- a handful of chopped cilantro
- ¼ inch ginger finely chopped
- ¼ tsp ajwain
- ½ tsp turmeric powder
- 2 tsp kashmiri red chili powder
- 2 tbsp rice flour
- 4 tbsp gram flour
- 1 tsp sooji rava fine
- salt to taste
- water
For deep frying
- cold-pressed peanut oil or any cooking oil
Instructions
- Add: chopped cabbage, onion, curry leaves, cilantro, ginger, gram flour, rice flour, sooji rava, ajwain, salt, turmeric powder and kashmiri red chili powder into a mixing bowl and combine.
- Add water in small quantities and combine to form a thick mixture.
- Let this pakoda mixture rest for 10 minutes.Check if the mixture has released water. If so, add a tablespoon more of gram flour and combine into a thick mixture.
- Heat peanut oil in a frying pan on low-medium heat.Once the oil is hot enough, take small amounts of the combined mixture using a tablespoon, carefully drop it in oil and deep dry until pakodas are light brown and well-cooked.
- Serve hot cabbage pakoda with mint chutney or your favorite dip. Enjoy!
