Cabbage Pakoda (Pakora) Recipe

Cabbage Pakodas

Cabbage pakoras (Cabage Fritters) are good alternative for people those who don’t eat onion garlic pakodas or bhajiyas.
Cabbage pakodas can be made with onion and garlic also but people those who can’t eat onion bhajiya and use cabbage as substitute of onion.
Pakoda is also called as bhajiya. There are varieties of bhajiyas aloo bhajiya, kanda bhajiya, gobi (cabbage) bhajiya, baingan bhajiya, leafy vegetables bhajoya and many more.

How To Make Cabbage Pakoda / Bhajiya:

• Chop one small cabbage, wash and keep aside.
• In a bowl take 1/4 cup all purpose flour (maida), 3/4 cup gram flour.
• Instead of maida you can also use rice flour.
• Now add 1/2 teaspoon cumin seeds, 3-4 green chillies and 2 dry red chilly pieces. You can break chillies from hand and it to the mixture.
• Put chopped cabbage and salt to taste.
• Now put little water and with the help of your hand and finger mix it such that you can shape pakodas / pakoras. If is thin then add more gram flour (besan). If batter is too dry and more water is required add little water no too much so that you get thick batter to shape good pakoras.
• Heat oil in kadhai or pan for frying pakodas / pakoras.
• On low flame with help of your hand or spoon shape pakodas in kadhai or pan.
• You will notice after sometime color of pakodas will slightly change and pakoras will be cooked from one side. It’s time to turn (flip) the pakodas to other side.
• Put the flame to medium and let pakodas fry till crispier from both the sides.
• If your flame is high your pakodas will be fried from outside but might be raw from inside. So better to fry pakoras on low to medium flame.
• Repeat the process and fry pakodas in batches.
• Once you are done with all pakoras. Serve it hot with chutney or without chutney also it tastes good.
• So do try it and enjoy cabbage pakodas.