Cabbage Pakora Recipe – Authentic Indian Besan Fritters

Last Updated on 4 months by Neha Deshmukh

Cabbage Pakora Recipe – Authentic Indian Besan Fritters

Introduction

Oh, pakoras! Is there anything more comforting than a plate of these crispy, golden fritters, especially on a rainy day? I remember my dadi (grandmother) making these for us whenever the monsoon clouds rolled in. The aroma of frying pakoras would fill the whole house, and we’d all gather around, eagerly waiting for the first bite. This cabbage pakora recipe is a tribute to those cozy memories, and I’m so excited to share it with you. It’s surprisingly easy to make, and the result is seriously addictive!

Why You’ll Love This Recipe

This cabbage pakora recipe delivers that perfect balance of crispy exterior and tender, flavorful interior. It’s a fantastic snack, appetizer, or even a light meal. Plus, it’s a great way to use up leftover cabbage! You’ll love how simple the ingredients are, and how quickly you can whip up a batch.

Ingredients

Here’s what you’ll need to make these delightful cabbage pakoras:

• 1 cup besan (gram flour) – about 120g
• 1 cup finely chopped cabbage – about 85g
• 1 cup finely chopped onions – about 150g
• 1-2 green chilies, finely chopped (adjust to your spice preference)
• 1 inch ginger, grated
• 1 pinch asafoetida (hing)
• 1 teaspoon turmeric powder – about 5g
• 1 teaspoon red chili powder – about 5g
• 1 teaspoon white sesame seeds
• 2-3 teaspoons chopped coriander leaves
• Salt as required
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final result.

Besan (Gram Flour): Types and Quality

Besan is the star of the show. Look for a good quality besan that’s fresh and has a vibrant yellow color. There are different types – some are coarser, others finer. I prefer a medium-fine besan for pakoras, as it gives a nice texture.

Cabbage: Choosing the Right Variety

Green cabbage works best for this recipe. It holds its shape well during frying. You can also experiment with other types like Napa cabbage, but the texture might be slightly different.

Ginger & Green Chilies: Adjusting the Spice Level

Don’t be shy with the ginger and green chilies! They add a lovely warmth and kick. If you’re sensitive to spice, start with one green chili and remove the seeds.

Asafoetida (Hing): A Key Flavor Component & Regional Variations

Asafoetida, or hing, is a bit of an acquired taste, but it adds a unique umami flavor that’s essential in Indian cooking. It’s often used to aid digestion too! In some regions, they even lightly sauté the hing in a little oil before adding it to the batter.

Sesame Seeds: Black vs. White – Flavor Differences

I usually use white sesame seeds for this recipe, but black sesame seeds add a nuttier flavor if you have them on hand.

Oil for Frying: Best Options for Authentic Pakoras

Traditionally, groundnut oil (peanut oil) is used for frying pakoras in India. It has a high smoke point and imparts a lovely flavor. Vegetable oil or sunflower oil are good substitutes if you can’t find groundnut oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the veggies. Rinse and finely chop the cabbage, onions, ginger, green chilies, and coriander leaves.
2. In a mixing bowl, combine the chopped vegetables with the besan, turmeric powder, red chili powder, asafoetida, sesame seeds, and salt.
3. Now, the tricky part – adding the water. Gradually add water, a little at a time, and mix well. You want to create a thick batter, but not too thick! It should coat the vegetables nicely. Don’t worry if there are a few small lumps, but try to avoid a really lumpy batter. Remember, the vegetables will release some moisture as they sit, so adjust the consistency carefully.
4. Heat oil in a kadai or deep frying pan on medium heat. To test if the oil is hot enough, drop a tiny bit of batter into the oil – it should sizzle and rise to the surface.
5. Carefully drop spoonfuls of batter into the hot oil, being careful not to overcrowd the pan.
6. Fry for 2-3 minutes per batch, flipping occasionally, until golden brown and crispy.
7. Remove the pakoras from the oil and drain them on paper towels to remove any excess oil.

Expert Tips

Want to take your pakoras to the next level? Here are a few tips I’ve learned over the years:

Achieving the Perfect Batter Consistency

The batter is key! It shouldn’t be too runny, or the pakoras will fall apart. It shouldn’t be too thick, or they’ll be dense and heavy. Aim for a consistency similar to a thick pancake batter.

Ensuring Crispy Pakoras – Oil Temperature & Frying Technique

Maintaining the right oil temperature is crucial. If the oil is too cold, the pakoras will absorb too much oil and become soggy. If it’s too hot, they’ll burn on the outside before cooking through.

Preventing Pakoras from Absorbing Too Much Oil

Don’t overcrowd the pan! Frying in batches ensures the oil temperature stays consistent. Also, make sure the oil is hot enough before adding the batter.

Working with Vegetables & Moisture Content

Vegetables release water, so don’t add all the water at once. Add it gradually and adjust as needed. You can even lightly squeeze the chopped cabbage to remove some excess moisture.

Variations

Let’s get creative!

Vegan Cabbage Pakora

This recipe is naturally vegan! Just ensure your oil is vegan-friendly.

Gluten-Free Cabbage Pakora

Besan is naturally gluten-free, so this recipe is perfect for those with gluten sensitivities.

Spice Level Adjustments (Mild, Medium, Hot)

Adjust the amount of green chilies and red chili powder to your liking. For a mild pakora, omit the green chilies altogether. For a fiery kick, add an extra chili or a pinch of cayenne pepper.

Festival Adaptations (Diwali, Monsoon Snacks)

Pakoras are a staple during Diwali and the monsoon season in India. They’re perfect for festive gatherings or a cozy night in.

Adding Other Vegetables (Potato, Spinach, Cauliflower)

Feel free to add other vegetables! Finely chopped potatoes, spinach, or cauliflower work beautifully. My friend, Priya, loves adding grated carrots for a touch of sweetness.

Serving Suggestions

Serve these cabbage pakoras immediately while they’re still hot and crispy! They’re delicious with:

• Mint chutney
• Tamarind sauce
• Tomato ketchup
• A cup of hot chai (tea)

Storage Instructions

Pakoras are best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container at room temperature for a few hours. Reheat them in a preheated oven or air fryer to restore some of their crispiness.

FAQs

Got questions? I’ve got answers!

What is the best way to prevent the pakoras from becoming soggy?

Make sure the oil is hot enough, don’t overcrowd the pan, and drain the pakoras on paper towels immediately after frying.

Can I make the batter ahead of time? If so, how should I store it?

You can make the batter ahead of time, but it’s best to use it within an hour or two. Store it in an airtight container in the refrigerator. You might need to add a little water to adjust the consistency before frying.

What is asafoetida (hing) and can I substitute it?

Asafoetida is a pungent spice that adds a unique flavor. If you can’t find it, you can substitute it with a pinch of garlic powder or onion powder, but the flavor won’t be quite the same.

Can I bake these pakoras instead of frying them?

While frying is traditional, you can bake them for a healthier option. Preheat your oven to 200°C (400°F) and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried pakoras, but they’ll still be delicious.

How do I adjust the spice level of this recipe?

Adjust the amount of green chilies and red chili powder to your liking.

What chutneys or dips pair best with cabbage pakora?

Mint chutney, tamarind sauce, and tomato ketchup are classic pairings. You can also try a spicy garlic chutney or a cooling yogurt dip.