Cabbage Pakora

Manisha Mishra
by Manisha Mishra
6 Servings
25 min

In india Pakoras are very popular and we get variety of it. Let it be any small or big street, you will find a Pakora shop for sure. They serve these piping hot pakoras with green mint chutney or tomato ketchup. Cabbage Pakora are one of them, these Pakora are crispy fried fritters made with cabbage, onions, gram flour, cornflour, some herbs and spices.

In my childhood I still remember whenever sudden uninvited guest comes to our home, my Mom prepares these crispy pakoras for them, as it get prepared within 20 mins of time.

This cabbage Pakora is another quick and tasty snack variation of Pakora. The cabbage not only adds a ton of flavor but also makes the pakoda crispy.

Let's check out the Ingredients to make this delicious cabbage Pakora recipe and please comment down below, I would love to read your thoughts!!!!

Recipe details
  • 6  Servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • 1 cup thinly chopped cabbage
  • 1/2 cup thinly sliced onions
  • 1/2 cup gram flour ( besan)
  • 1/4 Corn flour or rice flour
  • 1/4 tsp carom seeds (ajwain)
  • 1/4 tsp red chilli powder
  • 1/8 Tsp turmeric powder
  • 3 crushed garlic
  • 4 to 5 curry leaves
  • 3 Tsp chopped coriander leaves
  • Salt as required
  • 1/4 cup water or as required
  • Oil for deep frying

Take gram flour (besan), cornflour or rice flour in a bowl, add carom seeds (ajwain), turmeric powder, red chili powder and salt. Mix it well.
Then add cabbage, thinly sliced onions coriander leaves, curry leaves, crushed garlic and little water as required to make cabbage Pakora mix.
Heat oil for deep frying, when the oil becomes medium hot, add a spoonful of the cabbage pakora batter in the oil.
When the pakora are partly cooked, then turn over to the other side.
Fry the pakora until crispy and golden in colour.
Remove the fried pakora and place them on a kitchen paper towel so that extra oil is absorbed.
Fry the pakora in batches and keep it aside.
Enjoy this Cabbage Pakora with mint chutney or tomato ketchup.
  • Check the temperature of the oil before frying, if the oil is not hot then cabbage tends to soak oil.
  • If you don't like garlic flavour then you can add crushed ginger and green chillies.
  • To make the pakora crispy I add corn flour or rice flour.
  • Add water as required, if the batter is thin it will be difficult to try.
Manisha Mishra
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