Cabbage Pakoda Tasty Indian Cabbage Fritters

Whilst growing up, mom would make different types of Pakora and cabbage pakoda was one of them. She would serve them piping hot with mint-coriander chutney and tomato sauce. Bread would accompany them and we would finish up everything before the next batch of pakoras came. Living and growing up in Mumbai, I was exposed to a variety of food and cuisines, not only outside, but also in my home. My mom often used to try new recipes and make them for us. The recipe for making Cabbage pakoda is simple and easy. While making pakoras, I always avoid adding baking soda to the batter. I do not like the taste of the pakoras when baking soda is added to them. If you want to add baking soda in this recipe, you could do so. The addition of baking soda will make these fritters soft from inside. To make these crisp and tasty pakoras, you can either use the regular green cabbage or red-purple cabbage. The pakoras taste good with either of them. Adding onions is optional. For a no onion version, just skip the onions. Serve these golden crisp cabbage fritters with green chutney or mint chutney or tomato ketchup or any green chutney or a dip of your choice.

How to make Cabbage Pakoda

1. Remove the outer layer of the cabbage. Peel the onions and ginger. Rinse the cabbage, onions, ginger, green chillies and coriander leaves separately very well in water. Drain all the water and then finely chop them. In a bowl, add ¾ cup finely chopped cabbage, ¼ cup finely chopped onions, 1 to 2 chopped green chilies and ½ inch finely chopped ginger. Here I have used purple cabbage. But I also make this recipe with green cabbage. So feel free to use any of them. They taste equally good with any cabbage variety.
2. In a mixing bowl, take the following ingredients:

½ cup besan (gram flour). You can swap gram flour with chickpea flour. 2 to 3 teaspoons chopped coriander leaves (cilantro)¼ teaspoon turmeric powder (ground turmeric)¼ teaspoon red chili powder (or cayenne pepper)1 pinch asafoetida (hing)salt as required 1 teaspoon white sesame seeds (optional).

3. Add water in parts to make the batter. The batter should not be thin or runny. The batter should be of medium-thick consistency. Check the seasonings. If salt or the spiciness is less, accordingly add salt or chili powder. Note that the cabbage and onions will release some water in the batter. So be mindful when adding water to prepare the batter. I would recommend adding 1 to 2 tablespoons of water first and mix everything. This way continues to add water 1 tablespoon at a time till you get a medium-thick consistency flowing batter.
4. Heat oil in a pan or kadai. Keep the heat to medium. When the oil becomes hot, take a spoonful of the pakora batter and pour it in the oil. You can use any neutral flavored oil with high smoking temperature. For a North Indian style taste you can use mustard oil.
5. Add 6 to 8 spoonfuls of the batter in medium hot oil, individually. So you have 6 to 8 pakoras frying at a time. Don’t overcrowd the kadai with the fritters. When one side becomes light golden and batter firms up then turn over with a slotted spoon. Continue to fry the second side until light golden and then turn again. Turn a couple of times for even frying and until the pakora becomes crisp, golden and cooked well from inside. Fry them in batches like this.
6. Remove the fried pakoras with a slotted spoon and place them on paper kitchen towels to absorb excess oil.
7. Serve the cabbage pakoda hot or warm with tomato ketchup or mint chutney or sweet tamarind chutney or any dipping sauce or chutney or raita of your choice. You can also have them with bread, dinner rolls or roti. You can also make wraps or sandwiches with these cabbage fritters. They make for a nice evening snack. More Pakora recipes

Aloo bajjiPalak pakodaOnion pakodaMirchi bajjiPaneer pakora

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Cabbage Pakoda recipe post from the blog archives (first published in July 2010) has been updated and republished on 24 June 2021.

title: “Cabbage Pakoda Tasty Indian Cabbage Fritters " ShowToc: true date: “2024-10-05” author: “Bobbie Santos”

Whilst growing up, mom would make different types of Pakora and cabbage pakoda was one of them. She would serve them piping hot with mint-coriander chutney and tomato sauce. Bread would accompany them and we would finish up everything before the next batch of pakoras came. Living and growing up in Mumbai, I was exposed to a variety of food and cuisines, not only outside, but also in my home. My mom often used to try new recipes and make them for us. The recipe for making Cabbage pakoda is simple and easy. While making pakoras, I always avoid adding baking soda to the batter. I do not like the taste of the pakoras when baking soda is added to them. If you want to add baking soda in this recipe, you could do so. The addition of baking soda will make these fritters soft from inside. To make these crisp and tasty pakoras, you can either use the regular green cabbage or red-purple cabbage. The pakoras taste good with either of them. Adding onions is optional. For a no onion version, just skip the onions. Serve these golden crisp cabbage fritters with green chutney or mint chutney or tomato ketchup or any green chutney or a dip of your choice.

How to make Cabbage Pakoda

1. Remove the outer layer of the cabbage. Peel the onions and ginger. Rinse the cabbage, onions, ginger, green chillies and coriander leaves separately very well in water. Drain all the water and then finely chop them. In a bowl, add ¾ cup finely chopped cabbage, ¼ cup finely chopped onions, 1 to 2 chopped green chilies and ½ inch finely chopped ginger. Here I have used purple cabbage. But I also make this recipe with green cabbage. So feel free to use any of them. They taste equally good with any cabbage variety.
2. In a mixing bowl, take the following ingredients:

½ cup besan (gram flour). You can swap gram flour with chickpea flour. 2 to 3 teaspoons chopped coriander leaves (cilantro)¼ teaspoon turmeric powder (ground turmeric)¼ teaspoon red chili powder (or cayenne pepper)1 pinch asafoetida (hing)salt as required 1 teaspoon white sesame seeds (optional).

3. Add water in parts to make the batter. The batter should not be thin or runny. The batter should be of medium-thick consistency. Check the seasonings. If salt or the spiciness is less, accordingly add salt or chili powder. Note that the cabbage and onions will release some water in the batter. So be mindful when adding water to prepare the batter. I would recommend adding 1 to 2 tablespoons of water first and mix everything. This way continues to add water 1 tablespoon at a time till you get a medium-thick consistency flowing batter.
4. Heat oil in a pan or kadai. Keep the heat to medium. When the oil becomes hot, take a spoonful of the pakora batter and pour it in the oil. You can use any neutral flavored oil with high smoking temperature. For a North Indian style taste you can use mustard oil.
5. Add 6 to 8 spoonfuls of the batter in medium hot oil, individually. So you have 6 to 8 pakoras frying at a time. Don’t overcrowd the kadai with the fritters. When one side becomes light golden and batter firms up then turn over with a slotted spoon. Continue to fry the second side until light golden and then turn again. Turn a couple of times for even frying and until the pakora becomes crisp, golden and cooked well from inside. Fry them in batches like this.
6. Remove the fried pakoras with a slotted spoon and place them on paper kitchen towels to absorb excess oil.
7. Serve the cabbage pakoda hot or warm with tomato ketchup or mint chutney or sweet tamarind chutney or any dipping sauce or chutney or raita of your choice. You can also have them with bread, dinner rolls or roti. You can also make wraps or sandwiches with these cabbage fritters. They make for a nice evening snack. More Pakora recipes

Aloo bajjiPalak pakodaOnion pakodaMirchi bajjiPaneer pakora

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Cabbage Pakoda recipe post from the blog archives (first published in July 2010) has been updated and republished on 24 June 2021.