on Jul 11, 2024 I make a variety of pakoras. Here are some variations – Aloo Pakora, Onion Pakora, Palak Pakora, Paneer Pakora, and Chicken Pakora. I had to step out to run some errands today. While driving home, it started to rain, and the FM radio strategically played rain songs. I instantly started craving pakoras and chai. It was almost lunchtime, so I decided to ditch lunch and make these quick cabbage pakoras instead. Crispy pakoras, chai, and the rain lashing in the background, no combination can be better than this!
About Cabbage Pakoda
Cabbage Pakoda is a delicious Indian snack made using cabbage, chickpea flour, and a few spices. Like any other pakoras, it is also a great recipe for monsoons or winter. I added onions to this recipe, but if you follow a no-onion diet, you can make the pakoda without using it. Flours – You will need besan (chickpea flour, gram flour) and rice flour. Spices – I used red pepper flakes, ajwain (carom seeds), turmeric powder, salt, and chaat masala powder. Others – You will also need onions, cilantro (fresh coriander leaves), green chilies, ginger, and oil (to fry the pakoras).
2 cups thinly sliced cabbage ½ cup thinly sliced onions 2 tablespoon chopped cilantro 2 teaspoon chopped green chilies 1 teaspoon finely chopped ginger 1 teaspoon red pepper flakes 1 teaspoon ajwain ¼ teaspoon turmeric powder 1 teaspoon salt
Once the oil is hot, reduce the heat to medium. Note – The oil temperature is important to make perfect crispy pakora. It should not be very hot; otherwise, the pakora will burn from the outside and not be cooked from the inside. It should not be too low; otherwise, it will absorb oil. Drop small pakoras using your fingers into the hot oil and fry until they are golden brown and crispy. Stir frequently using a slotted spoon while frying. Drain the pakoras on a plate lined with paper tissues. Sprinkle chaat masala on top and serve hot.
Bhel Puri
Namak Para (Namak Pare)
Matar Chaat (Matra)
Rava Dhokla (Suji Dhokla)
