Cabbage Carrot Patties Recipe – Crispy Indian Snacks with Spices

Last Updated on 6 months ago by Neha Deshmukh

Cabbage Carrot Patties Recipe – Crispy Indian Snacks with Spices

Introduction

Oh, these cabbage carrot patties! They’re one of those recipes that just feels like home. I first made these when I was craving something crunchy, flavorful, and a little bit different from the usual samosas or pakoras. They’re surprisingly easy to whip up, and honestly, they disappear pretty quickly whenever I make them. Perfect for a rainy afternoon snack or a little something to munch on with your chai!

Why You’ll Love This Recipe

These aren’t your average veggie patties. They’re packed with fresh veggies, a lovely blend of Indian spices, and get wonderfully crispy when fried. They’re also super versatile – you can adjust the spice level to your liking, and even adapt them to be vegan or gluten-free. Plus, they’re a fantastic way to sneak in some extra veggies!

Ingredients

Here’s what you’ll need to make these delicious patties:

• 0.5 head cabbage (about 250g)
• 1 large carrot (about 150g)
• 0.25 cup finely chopped red onion (about 30g)
• 0.25 cup fresh cilantro leaves, chopped (about 20g)
• 2 green chilies, finely chopped (adjust to taste)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon nigella seeds (kalonji)
• 1 teaspoon fennel seeds
• 1 teaspoon turmeric powder
• 0.25 cup rice flour (about 30g)
• 0.25 cup all-purpose flour (about 30g)
• 0.25 cup corn flour (about 30g)
• 2 tablespoons coarse ground peanuts (optional, about 15g)
• Oil for shallow frying

Ingredient Notes

Let’s talk ingredients for a sec! Getting the right stuff makes all the difference.

Cabbage Varieties & Selection

I usually use green cabbage for this recipe, but you can experiment with red cabbage too – it’ll give the patties a beautiful color! Look for a cabbage head that feels firm and heavy for its size.

Carrot Freshness & Color

Bright orange carrots are the sweetest and most flavorful. Avoid carrots that are bendy or have soft spots.

The Significance of Nigella Seeds (Kalonji)

Nigella seeds, or kalonji, have a slightly peppery, onion-like flavor and are often used in Indian cooking for their medicinal properties. Don’t skip them – they add a unique depth of flavor!

Fennel Seeds: Aromatic & Digestive Benefits

Fennel seeds aren’t just fragrant; they also aid digestion. Lightly toasting them before adding them to the mixture can really enhance their aroma.

Regional Spice Variations

Feel free to play around with the spices! A pinch of garam masala or amchur (dried mango powder) can add a lovely twist. My aunt always adds a dash of asafoetida (hing) for extra flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, finely shred the cabbage and grate the carrot using a box grater. This is easiest!
2. In a large bowl, combine the shredded cabbage, grated carrot, chopped onion, cilantro, and green chilies.
3. Add the salt, sugar, nigella seeds, fennel seeds, and turmeric powder to the bowl. Give everything a good mix.
4. Now, here’s the trick: let the mixture marinate for about 30 minutes. This helps the veggies release their natural juices, which will bind the patties together.
5. Once marinated, add the rice flour, all-purpose flour, corn flour, and peanuts (if using) to the bowl.
6. Mix everything together without adding any water. Use your hands to really knead the mixture until it starts to bind together. It should hold its shape when you squeeze it.
7. Heat about ½ inch of oil in a pan over medium heat.
8. Shape the mixture into small patties – about 2 inches in diameter.
9. Carefully place the patties in the hot oil and shallow fry them until they’re golden brown and crispy on both sides. This usually takes about 3-4 minutes per side.
10. Remove the patties from the oil and drain them on a wire rack to keep them nice and crispy.

Expert Tips

• Don’t overcrowd the pan when frying. Fry the patties in batches to ensure they cook evenly.
• If the mixture feels too wet, add a little more flour, one tablespoon at a time.
• For extra crispiness, you can add a tablespoon of semolina (rava) to the flour mixture.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just make sure you’re not using any flour that has been processed with animal products.
• Gluten-Free Adaptation (Flour Substitutions): Swap the all-purpose flour for a gluten-free all-purpose blend. You can also use chickpea flour (besan) for a slightly different flavor.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the number of green chilies or remove the seeds before chopping.
• Festival Adaptations (Holi, Diwali Snacks): These patties are a fantastic addition to any festive spread! They’re especially popular during Holi and Diwali.

Serving Suggestions

Serve these cabbage carrot patties immediately while they’re still warm and crispy. They’re delicious on their own, but even better with a side of your favorite chutney or dip. I love them with mint-coriander chutney or a simple tamarind chutney.

Storage Instructions

These patties are best enjoyed fresh. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. They won’t be as crispy, but you can reheat them in a pan or oven to restore some of the crunch.

FAQs

What is the best way to prevent the patties from breaking apart while frying?

Make sure the mixture is well-kneaded and binds together easily. Also, don’t overcrowd the pan, and maintain a medium heat.

Can I make these patties ahead of time?

You can prepare the mixture ahead of time and store it in the refrigerator for up to a day. Shape the patties just before frying.

What chutneys or dips pair well with these cabbage carrot patties?

Mint-coriander chutney, tamarind chutney, or even a simple yogurt dip are all great options.

Is it possible to bake these patties instead of frying?

Yes, you can! Preheat your oven to 180°C (350°F). Place the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried patties, but still delicious.

Can I use frozen vegetables for this recipe?

While fresh vegetables are best, you can use frozen cabbage and carrots in a pinch. Just make sure to thaw them completely and squeeze out any excess moisture before using.