I made these cabbage pakoda sometime ago when I was left with some cabbage after making Veg Manchurian. You can also add some coarsely crushed soaked moong dal to this. They turn out very good. These cabbage pakora turn out to be very crunchy and remain so for about 45 mins to 1 hour. More pakora or pakoda recipes,17 Pakora recipesPaneer pakodaCauliflower pakodaOnion pakoraMoong dal pakoda For more Cabbage recipes, you may like to checkCabbage vadaStir fried cabbageCabbage curryCabbage fried rice

Preparation for cabbage pakoda recipe

  1. Cut cabbage to quarters and add them to hot water. Leave it for sometime. Then remove and rinse with fresh water. Shred and drain completely.
  2. Before making the cabbage pakora make sure there is no moisture in it. Add cleaned and shredded cabbage to a mixing bowl and add salt.
  3. Add ginger garlic paste, coriander, curry leaves, chilies and ajwain.
  4. Mix everything very well and squeeze well for 30 seconds. Keep this aside for 10 mins.
  5. Add rice flour and besan.
  6. Mix everything very well and check the salt. The mixture has to dry and not soggy. If it turns dry, then squeeze the mixture , cabbage will release moisture. You can also sprinkle 1 tbsp water and mix. If the mixture is soggy, then add flour in the same ratios. 1 tbsp besan : 1/2 tbsp rice flour.

How to make cabbage pakoda recipe

  1. Heat oil in a kadai. When the oil turns just hot enough, put on the flame to medium high, then drop small portions in the oil. Flatten the dough drop to get crunchy pakoda.
  2. Fry until lightly golden. Then reduce the flame to low and continue to fry stirring often.
  3. Take them off a bit early since they continue to cook even after removing from oil. Drain them on a kitchen tissue. Serve cabbage pakoda with tea or coffee. Related Recipes

Cabbage pakoda recipe

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