Cabbage Pakora Recipe – Crispy Indian Fritters with Besan & Spices

Last Updated on 4 months by Neha Deshmukh

Cabbage Pakora Recipe – Crispy Indian Fritters with Besan & Spices

Introduction

There’s just something magical about a hot, crispy pakora with a cup of chai, isn’t there? Especially when the monsoon clouds gather! I remember my dadi (grandmother) making these on rainy afternoons – the whole house would smell incredible. Today, I’m sharing my go-to recipe for Cabbage Pakora, a delightful twist on the classic. It’s super easy to make, incredibly satisfying, and perfect for a quick snack or a rainy-day treat.

Why You’ll Love This Recipe

This cabbage pakora recipe is a winner for so many reasons! It’s quick – ready in under 40 minutes. It’s crispy, flavorful, and uses simple ingredients you likely already have in your pantry. Plus, it’s a fantastic way to use up leftover cabbage. Honestly, who doesn’t love a good, crunchy pakora?

Ingredients

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

• 2 medium size bowls of shredded cabbage (about 400g)
• 1 medium onion (finely sliced)
• 1 teaspoon rice flour (about 5g)
• 6 tablespoons besan/chickpea flour (about 45g)
• Salt (to taste)
• 1 teaspoon red chili powder (about 5g)
• 0.5 teaspoon turmeric powder (about 2.5g)
• 0.25 teaspoon dhania powder (about 1.25g)
• 1 teaspoon oil (about 5ml)
• 1 pinch cooking soda
• 0.5 teaspoon ajwain/carom seeds (about 2.5g)
• 1 tablespoon water (approx) (about 15ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Besan/Chickpea Flour: This is the star! It gives the pakoras their lovely texture and golden color. Make sure yours is fresh for the best results.
• Ajwain/Carom Seeds: Don’t skip these! They add a wonderful, slightly peppery flavor and are believed to aid digestion – a bonus with all that delicious frying! If you can’t find them, see the FAQs for substitution ideas.
• Regional Spice Variations: Feel free to play around with the spices. In some parts of India, people add a pinch of chaat masala or a little grated ginger for extra zing. My friend’s mom always adds a tiny bit of amchur (dry mango powder) for a tangy kick!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large mixing bowl, combine the shredded cabbage and finely sliced onion.
2. Now, add the rice flour, besan, salt, red chili powder, turmeric powder, dhania powder, oil, cooking soda, and ajwain.
3. Time to get your hands dirty! Mix everything really well, gradually sprinkling in water – about a tablespoon at a time – until you form a thick, slightly sticky batter. You want it to coat the cabbage nicely.
4. Heat up plenty of oil for deep frying in a wok or deep frying pan. It should be hot enough that a tiny drop of batter sizzles immediately.
5. Now, carefully shape small, flattened patties from the batter using your fingers. Gently drop them into the hot oil – don’t overcrowd the pan!
6. Fry the pakoras until they’re beautifully golden brown on all sides, flipping them occasionally. This usually takes about 3-4 minutes.
7. Remove the pakoras with a slotted spoon and drain them on tissue paper to remove any excess oil.

Expert Tips

• Don’t add too much water at once! You can always add more, but you can’t take it away.
• Make sure the oil is hot enough before adding the pakoras. Otherwise, they’ll absorb too much oil and become soggy.
• Fry in batches to maintain the oil temperature.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: While besan is gluten-free, always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: If you like it hot, add more red chili powder or a pinch of cayenne pepper. My husband loves them fiery!
• Monsoon/Rainy Day Special: Add a finely chopped green chili to the batter for an extra warming kick on a chilly rainy day.

Serving Suggestions

These cabbage pakoras are best served hot and crispy! They’re amazing with a cup of masala chai or your favorite chutney. I personally love them with mint-coriander chutney or tamarind chutney.

Storage Instructions

Pakoras are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for a day. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to crisp them up again.

FAQs

• What is the best way to get the pakoras extra crispy? Make sure your oil is hot enough and don’t overcrowd the pan. Adding a little rice flour to the batter also helps!
• Can I make the batter ahead of time? You can, but the cabbage might release some water, making the batter too thin. If you do make it ahead, add a little more besan just before frying.
• What chutneys pair well with cabbage pakora? Mint-coriander chutney, tamarind chutney, and even a simple yogurt dip are all delicious options.
• Can I bake these instead of frying? While frying gives the best results, you can try baking them at 200°C (390°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but still tasty!
• What is ajwain and can I substitute it? Ajwain is a spice with a unique, slightly peppery flavor. If you can’t find it, you can substitute with a pinch of caraway seeds or fennel seeds, though the flavor won’t be exactly the same.