Cabbage Pakodas

Crispy, golden, and irresistibly flavorful, Cabbage Pakodas are a delightful twist on classic Indian fritters that are perfect for any occasion. This quick and easy recipe combines finely shredded cabbage, chickpea flour, rice flour, and aromatic spices like cumin, turmeric, and red chili powder to create a crunchy batter bursting with bold flavors. The addition of onions, green chilies, and fresh coriander leaves enhances the texture and taste, making these fritters an addictive snack or appetizer. Deep-fried to perfection, these pakodas are best enjoyed piping hot, served with tangy mint chutney, zesty tamarind sauce, or a side of ketchup. Ideal for tea-time cravings, festive gatherings, or rainy afternoons, this vegan and gluten-free recipe is sure to be a crowd-pleaser. Ready in under 40 minutes, Cabbage Pakodas are your go-to for a deliciously crispy treat!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups (finely shredded) Cabbage
• 1.5 cups Chickpea flour (Besan)
• 0.5 cups Rice flour
• 1 medium (finely sliced) Onion
• 2 finely chopped Green chilies
• 1 teaspoon (grated) Ginger
• 1 teaspoon Cumin seeds
• 0.5 teaspoons Red chili powder
• 0.5 teaspoons Turmeric powder
• 2 tablespoons (chopped) Coriander leaves
• 1 teaspoon (adjust to taste) Salt
• 0.5 cups (approx.) Water
• 2 cups (for deep frying) Oil

Directions

Step 1

Finely shred the cabbage and slice the onion. Place both in a large mixing bowl.

Step 2

Add green chilies, grated ginger, chopped coriander leaves, cumin seeds, red chili powder, turmeric powder, and salt to the bowl. Mix well.

Step 3

Gradually add chickpea flour, rice flour, and a little water at a time. Mix until all the ingredients bind together and form a thick batter. The moisture from the cabbage and onion will also help bind the ingredients, so adjust water as needed.

Step 4

In a deep frying pan or wok, heat the oil over medium heat until it reaches 350°F (175°C). Test the oil by dropping a small amount of batter in it; if it sizzles and rises to the surface, the oil is ready.

Step 5

Carefully drop small portions of the batter (about 1-2 tablespoons each) into the hot oil using your fingers or a spoon. Fry in batches to avoid overcrowding the pan.

Step 6

Cook the pakodas for 3-5 minutes, turning occasionally, until they turn golden brown and crispy.

Step 7

Remove the pakodas using a slotted spoon and drain on a plate lined with paper towels to remove excess oil.

Step 8

Serve the cabbage pakodas hot with mint chutney, tamarind chutney, or ketchup. Enjoy!

Nutrition Facts

Serving size	(1215.8g)

Amount per serving	% Daily Value*
Calories	5118.8

Total Fat 462.9g	0%
Saturated Fat 30.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2536.1mg	0%
Total Carbohydrate 205.1g	0%
Dietary Fiber 30.5g	0%
Total Sugars 35.0g
Protein 54.1g	0%

Vitamin D 0IU	0%
Calcium 249.5mg	0%
Iron 14.3mg	0%
Potassium 2446.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 80.1%

Protein: 4.2%

Carbs: 15.8%