Cabbage pakoda are crispy and tasty. They are ideal with a hot cup of tea. It is vegan, no onion garlic dish. It is ideal to serve with a festive platter.
A typical South Indian platter consists of a payasam, chutney, pickle, two kind of stir fry, dal made with green leaf or sambar, rasam, sweet such as holige with a dollop of ghee, or any other kind, lemon rice and fritters as bhajiya along with papad. The meal ends with curds rice.
Cabbage pakodas are crispy and tasty. They are vegan and may be made as gluten-free by opting out asafoetida. You may also use a gluten-free asafoetida.
To make good pakodas, use a cabbage that is green in colour. Shred the cabbage finely. You may add a little bit of cumin or ajwain.
Cabbage Pakoda Recipe :
Ingredients :
- 1 small cabbage
- 1 cup gram flour
- 1 tablespoon rice flour
- 1/4 teaspoon asafoetida
- 1/4 teaspoon turmeric powder
- salt to taste
- 1/2 bunch coriander leaves
Method :
- Cut the cabbage finely into long slender shredding. Immerse in cold water and put it in a colander.
- Take a wide bowl, add the cabbage and salt and keep it aside for ten to fifteen minutes.
- Later, add gram flour, rice flour, chilli powder, asafoetida, finely cut coriander and mix well.
- Heat oil in a pan, put them as pakodas and deep fry till brown in colour. Remove them on a tissue paper.
- Crispy and tasty cabbage pakoda fries are ready to binge.
Take a tip :
- To make it gluten-free, do not add asafoetida or use gluten-free asafoetida.
- Fresh cabbage shreds well. Finely cut vegetables give a good texture to the pakoda.
- A few cut green chillies pieces enhances the taste and gives extra spiciness.
- Crush a little bit of ajwain with fingers and tip in the batter. It lends a good taste and also aids in digsetion.
Other festive treats for the season
Cabbage pakoda fries
Ingredients
Method
- Chop the cabbage into fine shreddings.
- Put it in water and keep aside for sometime.
- After sometime remove the cabbage from the water and put it in a colander for sometime.
- Now, put it in a bowl and add salt to it. Keep it aside for fifteen minutes.
- Now, add chilly powder, turmeric powder and asafoetida to it. Mix it. Add gram flour and rice flour. Mix well.
- Heat oil in a pan. Take small ball of the mixture and slowly let some into the pan. Put around eight to ten (depends on the size of the frying pan)
- Deep fry on moderate heat. After sometime, turn it to the other side. Once it is done, remove them on a plate with tissue paper.
- Repeat for the rest of the batter.
cabbage pakoda
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cabbage pakoda
Such tempting pakodas….anytime with a cup of tea
Cabbage pakora looks great. It is a simple and crunchy snack that anyone would love to munch with a cup of tea
Awesome cabbage pakoda I am having tea and was hoping to find something to snack on. My snack bin is empty and how I wish I could magically get these delicious pakoda in my plate. Looks awesome.
Crispy crunchy pakoras on a rainy day is my go to dish ..
Cabbage pakoda fries look crispy. The colour is perfect and a good snack option with a hot cup of chai.
Jayashree, your cabbage pakoda fries reminds me so much of my late father in law. Cabbge pakoda was his all-time favorite. Haven’t made these delicious pakodas in a long time. Must make them soon.
Cabbage pakoda looks so crisp and crunchy. I add some onions too when I make it. It’s been a Long time and your post is tempting to make it soon. Perfect to enjoy with some tea or coffee in this cold weather.
Crunchy munchy snack perfect with tea.. have a cabbage in my refrigerator, making it today .. thanks for the share.