Mushroom Cabbage Pakora Recipe – Indo-Chinese Gravy Delight

Last Updated on 5 months ago by Neha Deshmukh

Mushroom Cabbage Pakora Recipe – Indo-Chinese Gravy Delight

Hey everyone! If you’re anything like me, you love a good Indo-Chinese fusion dish. There’s just something so satisfying about that sweet, spicy, and tangy flavor combo. Today, I’m sharing a recipe that’s been a real hit in my kitchen – Mushroom Cabbage Pakora in a delicious, vibrant gravy. It’s a little bit of effort, but trust me, the results are totally worth it! I first made this for a small get-together with friends, and it disappeared in minutes.

Why You’ll Love This Recipe

This isn’t your average pakora recipe. We’re taking the classic Indian fritter and giving it an Indo-Chinese makeover with a flavorful gravy. It’s crispy, savory, slightly sweet, and has a lovely kick. Plus, it’s a fantastic way to sneak in some extra veggies! It’s perfect as a starter, a side dish, or even a light meal.

Ingredients

Here’s what you’ll need to create this Indo-Chinese magic:

• White button mushrooms
• Cabbage
• All-purpose flour
• Corn flour
• Turmeric powder
• Red chili powder
• Ginger-garlic paste
• Coriander powder
• Cumin powder
• Garam masala
• Tomatoes
• Tomato ketchup
• Green chili sauce
• Onions
• Curry leaves

Ingredient Notes

Let’s talk ingredients for a sec. This recipe really shines because of the blend of flavors. The tomato ketchup and green chili sauce are key to that authentic Indo-Chinese taste – don’t skip them!

Using both all-purpose flour and corn flour for the pakoras is also important. The all-purpose flour gives structure, while the corn flour adds a lovely crispness. I usually use about ¾ cup all-purpose flour and ¼ cup corn flour. Feel free to adjust to your liking! And don’t be shy with the spices – they’re what make this dish sing.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, finely chop your mushrooms and shred the cabbage. You want them to be relatively small so they cook evenly.
2. In a large bowl, combine the chopped mushrooms, shredded cabbage, all-purpose flour, corn flour, turmeric powder, red chili powder, ginger-garlic paste, coriander powder, cumin powder, and garam masala.
3. Now, add water gradually, mixing as you go, until you form a semi-dry pakora batter. It shouldn’t be too runny – you want it to hold its shape.
4. Give the mixture a good mix and let it marinate for 10-15 minutes. This allows the flavors to meld together.
5. Heat up some oil for deep frying. Shape the batter into small balls and carefully drop them into the hot oil. Fry until they’re golden brown and crispy. Set aside on a paper towel-lined plate to drain.
6. In the same pan (or a clean one!), sauté some curry leaves, ginger-garlic paste, and chopped onions until the onions are translucent.
7. Add chopped tomatoes, tomato ketchup, and green chili sauce. Cook until the tomatoes soften and the sauce thickens slightly.
8. Prepare a corn flour slurry by mixing corn flour with a little water. Add this to the gravy to thicken it further.
9. Finally, add the fried mushroom-cabbage fritters to the gravy and mix well to coat.
10. Garnish with some finely chopped raw onions, fresh cilantro, and a sprinkle of crushed cornflakes (optional, but adds a nice crunch!). Serve hot.

Expert Tips

• Don’t overcrowd the pan when frying the pakoras. Fry them in batches to ensure they get crispy.
• Make sure the oil is hot enough before adding the pakoras. If it’s not hot enough, they’ll absorb too much oil.
• Taste the gravy as you go and adjust the seasoning to your liking.

Variations

• Vegan Adaptation: This recipe is easily made vegan! Just ensure your tomato ketchup and green chili sauce are vegan-friendly.
• Gluten-Free Adaptation: Swap the all-purpose flour for a gluten-free flour blend. A 1:1 blend works best.
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper or some chopped green chilies. My friend, Priya, loves to add a dash of Schezwan sauce for extra heat!
• Festival Adaptations: These pakoras are fantastic for festive gatherings like Diwali or Holi. They’re a crowd-pleaser, guaranteed.

Serving Suggestions

Serve these Mushroom Cabbage Pakoras hot, straight from the pan! They’re delicious on their own as a snack, or you can serve them with fried rice or noodles for a complete meal. A side of mint chutney or a simple raita also complements the flavors beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. While they won’t be as crispy as when they’re freshly made, they’ll still be tasty!

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. Also, using corn flour in the batter really helps with crispiness.

Can I make the pakora batter ahead of time?

Yes, you can! Just prepare the batter and store it in the refrigerator for up to 24 hours. You might need to add a little water to loosen it up before frying.

What can I substitute for tomato ketchup and green chili sauce?

While they’re key to the Indo-Chinese flavor, you can try using a little tomato paste mixed with a pinch of sugar and some chili flakes as a substitute for the ketchup. For the green chili sauce, you can use a finely chopped green chili mixed with a little vinegar and sugar.

Is it possible to bake the pakoras instead of frying?

You can try baking them, but they won’t be as crispy. Preheat your oven to 200°C (400°F), place the pakoras on a baking sheet lined with parchment paper, and bake for 20-25 minutes, flipping halfway through.

How can I adjust the gravy consistency?

If the gravy is too thick, add a little water. If it’s too thin, add a little more corn flour slurry.